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Palabras clave – provistas por la editorial

tempered fillets; electrode gap; springiness; cohesiveness; resilience; hardness; paddy; rice; hot air drying; radio frequency heating; milling quality; cooking quality; tempering; radio frequency; quality; salmon (Salmo salar); fish; dielectric properties; thermal properties; walnut components; pasteurization; microwave; radiofrequency; heating; energy efficiency; digital twin; wild bitter gourd; ultrasonic extraction; radio frequency (RF); drying; diabetic mice; RF sterilization; beef sausage; heating uniformity; almond kernels; Aspergillus; thermal inactivation kinetics; verification; microstructure; physicochemical properties; digestibility; Wolfiporia cocos; solid-state fermentation; almonds; roasting; aroma; RF heating; superheated water; poached spicy pork slices; sterilization; RTE food; G. stearothermophilus spores; radio frequency drying; finite element method; heat transfer; mass transfer; water vapor concentration; n/a