For a food product with dielectric properties (30 – j*15) heating in domestic ovens (2.45 GHz), what is the penetration depth? If this food product is prepared with a higher salt content, how will penetration depth change?
For a food product with dielectric properties (30 – j*15) heating in domestic ovens (2.45 GHz), what is the penetration depth? If this food product is prepared with a higher salt content, how will penetration depth change?
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For a food product with dielectric properties (30 – j*15) heating in domestic ovens (2.45 GHz), what is the penetration depth? If this food product is prepared with a higher salt content, how will penetration depth change?
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