Microwave (MW)-related (MW-assisted or MW-enhanced) combination drying is a rapid
dehydration technique that can be applied to specific foods, particularly to fruits and …

The walnut varieties in China are rich, the planting area in the country is wide, and the yield
ranks at the forefront of the world. Walnut kernel is the most important application part of the …

Since the publication of the first edition in 1981, the second edition in 2001, and the third
edition in 2007, this textbook has been widely adopted for Food Engineering courses …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Une meilleure connaissance des propriétés diélectriques des matériaux et des techniques
de mesure de ces propriétés est de plus en plus nécessaire afin de permettre le …

Radio frequency (RF) heating is a technology on which quite a number of publications have
emerged in recent years. The current paper reviews the history of this form of heating and …

Dielectric properties (DP) are the main parameters that provide information about how
materials interact with electromagnetic energy during dielectric heating. These properties …

Radio frequency (RF) drying is an effective and practical dielectric drying method for food
and agricultural products due to rapid and volumetric heating, deep penetration and …

Food grains constitute a vital part of the daily diet of the population worldwide, and are
generally considered as safe products with high storage stability due to their low moisture …

Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its
applications in the food industry. Although RF has shown some unique advantages over …