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By Julio de Paula Peter Atkins

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JDD Alvarado. Specific heat of dehydrated pulps of fruits. Journal of Food Process Engineering 14: 185–189, 1991. 49. PD Sanz, MD Alonso, RH Mascheroni. Thermophysical properties of meat products: general bibliography and experimental values. Transactions of the ASAE 30: 283–289, 296, 1987. 50. HC Bazán, RH Mascheroni. Transferencia de calor con simultáneo cambio de fase en la congelación de carnes ovinas. Revista Latinoamericana de Transferencia de Calor y Materia 8: 55–76, 1984. 51. Y AbuDagga, E Kolbe.

90 lack of composition data could have probably led to the significant variability observed. 5452.. 94, and the maximum error in the prediction is 5%. The dielectric loss for this restricted data set was modeled as a function of the mass percentage of water and temperature. 599. 2289 x as T Source: From Sipahioglu, O. , J. , 68, 234–239, 2003. 852, respectively. 38 obtained dielectric constant and loss factor predictive equations for turkey meat with the addition of sodium chloride, sodium tripolyphosphate, glycerol, lactic acid, and sodium lactate as a function of temperature (5 to 130°C), moisture, water activity, and ash content at both 915 and 2450 MHz.

RE Mudgett. Electrical properties of foods: a general review. In: R Jowitt, F Escher, M Kent, B McKenna, M Roques, Eds. Physical Properties of Foods 2. Amsterdam: Elsevier Applied Science, 1987, pp. 159–170. 27. PP Lewicki. Water as the determinant of food engineering properties. A review. Journal of Food Engineering 61: 483–495, 2004. 28. P Piyasena, C Dussault, T Koutchma, HS Ramaswamy, GB Awuah. Radio frequency heating of foods: principles, applications and related properties: a review. Critical Reviews in Food Science and Nutrition 43: 587–606, 2003.

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