Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation.

4 b, the heat capacity ( C p ) of soymilk decreased at temperatures below 60 °C, but the decreasing trend turned into an increasing trend at temperatures above 60 °C.

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Results showed that a decreasing trend was observed in the dielectric constant ( ε′ ) of soymilk with the increasing sample temperature ( Fig. 4 a), while the loss factor ( ε′′ ) increased when the temperature raised from 20 to 70 °C and slightly decreased when the temperature raised above 70 °C.

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