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Methods for the measurement of thermal conductivity and diffusivity of foodstuffs. Journal of Food Engineering 1: 93–113, 1982. 8. M Kent, K Christiansen, IA van Hanehem, E Holtz, MJ Morley, P Nesvadba, KP Poulsen. Cost90 collaborative measurements of thermal properties of foods. Journal of Food Engineering 3: 117–150, 1984. 9. VE Sweat. Thermal properties of foods. In: MA Rao, SSH Rizvi, Eds. Engineering Properties of Foods. New York: Marcel Dekker, 1995, pp. 99–138. 10. S Rahman. Food Properties Handbook.

Kalorimetrische untersuchungen über das gefrieren von fleisch. Kältetechnik 9: 38–40, 1957. 19. L Riedel. Enthalpimessungen en lebensmitteln. Chemie, Mikrobiologie und Technologie von Lebensmitteln 5: 118–127, 1977. 20. I Lind. The measurement and prediction of thermal properties of food during freezing and thawing: a review with particular reference to meat and dough. Journal of Food Engineering 13: 285–319, 1991. 21. GD Saravacos, ZB Maroulis. Transport Properties of Foods. New York: Marcel Dekker, 2001, pp.

RJ Calay, M Newborough, D Probert, PS Calay. Predictive equations for the dielectric properties of foods. International Journal of Food Science and Technology 29: 699–713, 1995. 74. O Sipahioglu, SA Barringer. Dielectric properties of vegetables and fruits as a function of temperature, ash and moisture content. Journal of Food Science 68: 234–239, 2003. 1 INTRODUCTION Thermal processing techniques are widely used to improve eating quality and safety of food products, and to extend the shelf life of the products.

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