7d ) d p showed an increasing trend of higher temperatures, which was also observed for potato starch 41 at high moisture contents as well as for various fruits studied at 2.45 GHz. 29,43 In case of the effect of the moisture content, the behaviour of AP and SCG was contradictory: d p of AP decreased with the decrease in M , while d p of SCG increased at lower moisture contents.
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Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products.
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