Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Microwave Dielectric Properties of Fishmeal [PDF]
AUTHORS	M. Kent 1972 7 2 109-116
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Abstract The microwave dielectric properties of white fishmeal are investigated as functions of temperature and hydration. It is proposed that the observed loss factor is a result of thermal excitation of monolayer water molecules into multilayer states. This explanation, plus the presence of relaxation processes give rise to the observed temperature dependence. A rough estimate for the heat of sorption from multilayer to monolayer is obtained as 6.4 kJ/rnol.