An Overview of Microwave Processing and Dielectric Properties of Agri-food Materials

By M. Venkatesh, G. Raghavan. 2004

686 citations recorded by the source corpus.

Subfields: Electrical and Electronic Engineering, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/b1d4f36a783565c551d4a3ee8a6b826d80037327

How researchers see this paper

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

In Electrical and Electronic Engineering

1. T. H. Roberts
2. M. Raghavan
3. Meredith A. Wilkes
4. A. Khoddami

In Food Science

1. T. H. Roberts
2. P. Suresh Kumar
3. M. Raghavan
4. Meredith A. Wilkes
5. V. Sagar
6. A. Khoddami

In Organic Chemistry

1. T. H. Roberts
2. M. Raghavan
3. Meredith A. Wilkes
4. A. Khoddami

Citations in the corpus

• An overview of dielectric properties measuring techniques (2005, background): “The dielectric properties of materials dictate, to a large extent, the behavior of the materials when subjected to radio-frequency (RF) or microwave fields for purposes of heating or drying ( Venkatesh and Raghavan 2004 ).”
• Recent advances in drying and dehydration of fruits and vegetables: a review (2010, background): “Recent experimental results show that the concept of glass transition may not be valid for freeze-drying of all types of biological materials, indicating the need for incorporation of other concepts such as surface tension, structure, surrounding pressure and mechanisms of moisture transport (Sablan”
• Techniques for Analysis of Plant Phenolic Compounds (2013, methodology): “Polyphenols are dipoles that can absorb microwave energy due to their hydroxyl groups; therefore MAE is a technique that can be used for the extraction of these compounds [96,97].”
• Energy consumption during cooking in the residential sector of developed nations: A review (2013, background): “…ic waves in the microwave range (2.45 GHz for typical household microwaves ) that induce polar compounds within a product to move rapidly which generates heat via molecular friction and not by typical heating mechanisms—conduction, convection, or radiation (Venkatesh and Raghavan, 2004 ).”
• Recent Studies Related to Microwave Processing of Fluid Foods (2011, background): “…properties of food materials are affected by several different factors including frequency of the applied alternating electric field, food temperature, moisture, structure, and other constituents (Tang et al. 2002; Venkatesh and Raghavan 2004; Datta et al. 2005; Sosa-Morales et al. 2010b).”