DocumentCode
2439813
Title
Processing of rye-wheat bread by streams of UHF with the aim of molding preventive
Author
Drobot, V.I. ; Silchuk, T.A.
Author_Institution
Nat. Univ. of food Technol., Kiev, Ukraine
fYear
2003
fDate
8-12 Sept. 2003
Firstpage
695
Lastpage
696
Abstract
Presented in this paper are the results of microwave energy influence upon rye-white bread. Microwave energy application is efficient for prolongation of bread storage time, without worsening of its properties.
Keywords
UHF measurement; biological effects of microwaves; cold storage; food preservation; microwave measurement; moulding; UHF stream; bread storage time prolongation; microwave energy; molding prevention; rye-white bread processing; Energy storage; Food industry; Food technology; Helium; IEEE catalog; Organizing; Telecommunication control; UHF measurements;
fLanguage
English
Publisher
ieee
Conference_Titel
Microwave and Telecommunication Technology, 2003. CriMiCo 2003. 13th International Crimean Conference
Conference_Location
Sevastopol, Crimea, Ukraine
Print_ISBN
966-7968-26-X
Type
conf
DOI
10.1109/CRMICO.2003.158985
Filename
1256671
Link To Document