Temperature and moisture dependent dielectric properties of legume flour associated with dielectric heating

By Wenchuan Guo, Shaojin Wang, G. Tiwari, Judy A. Johnson, Juming Tang. 2010

149 citations recorded by the source corpus.

Subfields: Food Science, Mechanical Engineering, Physiology

View Paper: https://www.semanticscholar.org/paper/a323dc30394394581657b03206c32b4d51b315fe

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Shaojin Wang
2. Juming Tang
3. S. Jiao
4. Judy A. Johnson
5. G. Tiwari

In Mechanical Engineering

1. Judy A. Johnson
2. Juming Tang
3. G. Tiwari
4. Shaojin Wang

Citations in the corpus

• Dielectric properties of cowpea weevil, black-eyed peas and mung beans with respect to the development of radio frequency heat treatments (2011, methodology): “The dielectric property values of black-eyed pea and mung bean are comparable and of the same order of magnitude as those of the other four legumes (chickpea, lentil, green pea and soybean) reported by Guo et al. (2008, 2010) using the same technique.”