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
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;
Conference_Titel :
Microwave and Telecommunication Technology, 2003. CriMiCo 2003. 13th International Crimean Conference
Conference_Location :
Sevastopol, Crimea, Ukraine
Print_ISBN :
966-7968-26-X
DOI :
10.1109/CRMICO.2003.158985
