1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Δημοσιεύσεις σε συνέδρια /Conference papers or poster or presentation
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/27579
DC FieldValueLanguage
dc.contributor.authorIsaksson, Sven-
dc.contributor.authorSadot, Mathieu E.-
dc.contributor.authorDa Silva, Ana N.-
dc.contributor.authorCuret, Sébastien-
dc.contributor.authorRouaud, Olivier-
dc.contributor.authorLeBail, Alain-
dc.contributor.authorHavet, Michel-
dc.contributor.authorXanthakis, Epameinondas-
dc.date.accessioned2023-02-09T07:43:32Z-
dc.date.available2023-02-09T07:43:32Z-
dc.date.issued2017-09-
dc.identifier.citation16th International Conference on Microwave and High Frequency Heating, 2017, 18-21 September, Delft, The Netherlandsen_US
dc.identifier.urihttps://hdl.handle.net/20.500.14279/27579-
dc.description.abstractDielectric properties of a variety of foodstuffs were measured during freezing and thawing conditions, and are presented here as functions of temperature. Measurements were done with the Agilent 85070 high temperature dielectric probe. The differences in characteristics of the graphs resulting from cooling and thawing are discussed. A specific model accommodating the amount of frozen water in the food sample as a function of temperature is used and compared to experimental results. The mass fraction of each component is coupled to the dielectric properties of each fraction to evaluate the effective dielectric properties based on a two phases Maxwell-Wagner model considering ice as a dispersed fraction and food as a continuous fraction. The unknown dielectric properties of dry matter and an adjusting coefficient are used to optimize the fitting between experimental data and calculated data.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectMicrowaveen_US
dc.subjectDielectric propertiesen_US
dc.subjectFooden_US
dc.subjectFreezingen_US
dc.subjectThawingen_US
dc.titleTemperature-Dependent Dielectric Properties of Foods during Freezing and Thawingen_US
dc.typeConference Papersen_US
dc.collaborationResearch Institutes of Swedenen_US
dc.collaborationOniris Nantesen_US
dc.collaborationGEPEAen_US
dc.collaborationAgroSup Dijonen_US
dc.subject.categoryOther Engineering and Technologiesen_US
dc.countrySwedenen_US
dc.countryFranceen_US
dc.subject.fieldEngineering and Technologyen_US
dc.publicationPeer Revieweden_US
dc.relation.conferenceInternational Conference on Microwave and High Frequency Heatingen_US
cut.common.academicyear2017-2018en_US
item.openairecristypehttp://purl.org/coar/resource_type/c_c94f-
item.grantfulltextopen-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.openairetypeconferenceObject-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-1570-3254-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
Appears in Collections:Δημοσιεύσεις σε συνέδρια /Conference papers or poster or presentation
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