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Journal of Microwave Power Volume 16, 1981 - Issue 3
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Original Articles

Effects of 42- and 2450-MHz Dielectric Heating on Nutrition-Related Properties of SoybeansFootnote1

S.O. NelsonResearch Center, Agricultural Research Service. U.S, Department of Agriculture, Athens, Georgia, 30613, USA
,
A. Pour-ElPeaco, P. O. Box 80130, St, Paul, Minnesota, 55108, USA
,
L.E StetsonAgricultural Research Service. U.S., Department of Agriculture. Lincoln, Nebraska, 68583, USA
&
E.E. PeckRalston Purina Co., 900 Checkerboard Square. St, Louis, Missouri, 63188, USA
Pages 313-318 | Received 08 Mar 1981, Published online: 17 Jun 2016

References

  • Borchers, R., L, D. Manage, S. O. Nelson, and L. E. Stetson. Rapid improvement in nutritional quality of soybeans by dielectric heating. J. Food Science, 37(2): 333–334, 1972.
  • Pour–EL A., S. O. Nelson, E. E. Peck, B. Tjhio. and L. E. Stetson. Biological properties of VHF– and microwave-heated soybeans. J. Food Science, 46(3): 880–885, 895, 1981.
  • Hamid. M. A. K., N. J. Mostowy, and P. Bhartia. Microwave bean roaster. J. Microwave Power, 10(1): 109–114, 1975.
  • Alam, A. and G. C. Shove. Hygroscopicity and thermal properties of soybeans. Trans. ASAE, 16(4): 707–709, 1973.

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