Dielectric properties of egg components and microwave heating for in-shell pasteurization of eggs
- Author
- DEV, S. R. S1 ; RAGHAVAN, G. S. V1 ; GARIEPY, Y1
[1] Department of Bioresource Engineering, Macdonald Campus of McGill University, Ste Anne de Bellevue, QC, Canada - Source
Journal of food engineering. 2008, Vol 86, Num 2, pp 207-214, 8 p ; ref : 1/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Dielectric properties Heating patterns Microwave Pasteurization Shell eggs
- Keyword (fr)
- Chauffage hyperfréquence Composition chimique Coquille oeuf Hyperfréquence Oeuf Pasteurisation Propriété diélectrique Ovoproduit
- Keyword (en)
- Microwave heating Chemical composition Egg shell Microwave Egg Pasteurization Dielectric properties Egg product
- Keyword (es)
- Calentamiento hiperfrecuencia Composición química Cascarón huevo Hiperfrecuencia Huevo Pasteurización Propiedad dieléctrica Ovoproducto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B07 Egg and egg product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20001612
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2007.09.027 
https://dx.doi.org/10.1016/j.jfoodeng.2007.09.027
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