Unformatted text preview: ohmic heating. DISCUSSION QUESTIONS: 1. How are the two types of dielectric heating similar? How do they differ? 2. How are microwaves used to thaw foods? What are some of the products that are thawed commercially by microwaves? 3. What are the four requirements needed for ohmic heaters to be commercially successful? 4. List and describe four types of pretreatments of solid foods before ohmic heating? 5. How do black bodies and gray bodies differ from each other? Why is it important to know about these bodies?...
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at UGA.
- Spring '11