Data/hora: 03/06/2024 10:02:23

Provedor de dados: 	Agricultural Engineering International : The CIGR e-journal	
País: 	China	
Título: 	Studies on microwave energy absorption of fresh green bell pepper (Capsicum)	
Autores: 	Kouchakzadeh, Ahmad; Safari, Aref.	
Data: 	2015-06-23	
Ano: 	2015	
Palavras-chave: 	Microwave; Energy absorption; Green bell pepper.	
Resumo: 	Electromagnetic wave of extremely high frequency caused non-uniform absorption in foodstuffs.  To measure the ability of fresh green bell pepper in absorbing microwave energy, the water as the medium absorption radiation was used and by determining the water temperature and then calculating its absorbed microwave energy, the microwave energy absorbed by the fresh green bell peppers were acquired. The results showed that absorb energy is proportional to the square of irradiated powers.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.cigrjournal.org/index.php/Ejounral/article/view/2907	
Editor: 	International Commission of Agricultural and Biosystems Engineering	
Relação: 	http://www.cigrjournal.org/index.php/Ejounral/article/view/2907/2104	
Formato: 	application/pdf	
Fonte: 	Agricultural Engineering International: CIGR Journal; Vol 17, No 2 (2015): CIGR Journal

1682-1130