Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10277356 | Journal of Food Engineering | 2012 | 5 Pages |
Abstract
⺠We modeled the dielectric spectra of 1% low acyl gellan gel for temperatures between 10 and 100 °C. ⺠Two ionic concentrations of CaCl2 were used: 0.17% and 0.3%. ⺠The dielectric properties were measured between 0.2 and 20 GHz, split into two overlapping ranges. ⺠Linear models were developed for the dielectric properties between 0.2 and 3.2 GHz.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Grace P. Okiror, Carol L. Jones,