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International Journal of Food Properties Volume 4, 2001 - Issue 3
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Original Articles

DIELECTRIC PROPERTIES OF MASHED POTATOES

M. Regier Institute of Food Process Engineering, University of Karlsruhe, Kaiserstrasse 12, Karlsruhe, D-76128, GermanyCorrespondence[email protected]
,
J. Housova Food Research Institute Prague (FRI), Radiova 7, Prague 10, Prague, 102 31, Czech Republic
&
K. Hoke Food Research Institute Prague (FRI), Radiova 7, Prague 10, Prague, 102 31, Czech Republic
Pages 431-439 | Received 15 Sep 1999, Accepted 10 Jan 2001, Published online: 17 Aug 2006

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Richard Torrealba-Meléndez, María Elena Sosa-Morales, José Luis Olvera-Cervantes & Alonso Corona-Chávez. (2016) Dielectric Properties of Beans at Different Temperatures and Moisture Content in the Microwave Range. International Journal of Food Properties 19:3, pages 564-577.
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Elif Turabi, Marc Regier, Gulum Sumnu, Serpil Sahin & Matthias Rother. (2010) Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types. International Journal of Food Properties 13:6, pages 1199-1206.
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Jasim Ahmed, Nadide Seyhun, HosahalliS. Ramaswamy & Giorgio Luciano. (2009) Dielectric Properties of Potato Puree in Microwave Frequency Range as Influenced by Concentration and Temperature. International Journal of Food Properties 12:4, pages 896-909.
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P. Coronel, J. Simunovic, K.P. Sandeep & P. Kumar. (2008) Dielectric Properties of Pumpable Food Materials at 915 MHz. International Journal of Food Properties 11:3, pages 508-518.
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T.A. Brinley, V.D. Truong, P. Coronel, J. Simunovic & K.P. Sandeep. (2008) Dielectric Properties of Sweet Potato Purees at 915 MHz as Affected by Temperature and Chemical Composition∗ . International Journal of Food Properties 11:1, pages 158-172.
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O. O. Fasina, B. E. Farkas & H. P. Fleming. (2003) Thermal and Dielectric Properties of Sweetpotato Puree. International Journal of Food Properties 6:3, pages 461-472.
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Laura A. Campañone, José Reyes Chaparro, Rodolfo H. Mascheroni, Alejandro R. Lespinard, María M. Mercatante, Sandro M. Goñi, Ricardo Durán Barón & Javier R. Arballo. 2023. Emerging Thermal Processes in the Food Industry. Emerging Thermal Processes in the Food Industry 119 163 .
Carmen Jarén, Ainara López & Silvia Arazuri. 2016. Advances in Potato Chemistry and Technology. Advances in Potato Chemistry and Technology 563 602 .
Laura Analía Campañone, José Alberto Bava & Rodolfo Horacio Mascheroni. (2014) Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon. Applied Thermal Engineering 73:1, pages 914-923.
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Daming Fan, Chunxiang Li, Wenrui Ma, Jianxin Zhao, Hao Zhang & Wei Chen. (2011) A study of the power absorption and temperature distribution during microwave reheating of instant rice. International Journal of Food Science & Technology 47:3, pages 640-647.
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Tanmay Basak & Badri S. Rao. (2011) Role of ceramic composites and microwave pulsing on efficient microwave processing of pork meat samples. Food Research International 44:9, pages 2679-2697.
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Rui Wang, Min Zhang, Arun S. Mujumdar & Hao Jiang. (2011) Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices. Journal of Food Engineering 106:4, pages 290-297.
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C.J. Budd & A.D.C. Hill. (2011) A comparison of models and methods for simulating the microwave heating of moist foodstuffs. International Journal of Heat and Mass Transfer 54:4, pages 807-817.
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Tanmay Basak & Badri S. Rao. (2010) Theoretical analysis on pulsed microwave heating of pork meat supported on ceramic plate. Meat Science 86:3, pages 780-793.
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N. Seyhun, H. Ramaswamy, G. Sumnu, S. Sahin & J. Ahmed. (2009) Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree. Journal of Food Engineering 92:3, pages 339-344.
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Ludger O. Figura & Arthur A. Teixeira. 2007. Food Physics. Food Physics 373 389 .
Serpil Sahin & Servet Gülüm Sumnu. 2006. Physical Properties of Foods. Physical Properties of Foods 157 192 .
L.A. Campa?one & N.E. Zaritzky. (2005) Mathematical analysis of microwave heating process. Journal of Food Engineering 69:3, pages 359-368.
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Gülüm Sumnu & Serpil Sahin. 2005. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing 419 444 .
D. G UAN, M. CHENG, Y. WANG & J. TANG. (2008) Dielectric Properties of Mashed Potatoes Relevant to Microwave and Radio‐frequency Pasteurization and Sterilization Processes. Journal of Food Science 69:1.
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. 2004. Lebensmittelphysik. Lebensmittelphysik 315 330 .

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