Cinquanta, L., Albanese, D., Cuccurullo, G. and Dimatteo, M. (2010) Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave Oven. Journal of Food Science, 75, 46-50.
https://doi.org/10.1111/j.1750-3841.2009.01412.x

has been cited by the following article:

• TITLE: Analysis of Certain Fruit Juices Using Microwave Techniques

  AUTHORS: Anil Lonappan, Thomas Joachim Odhiambo Afullo, Williams Mark Uren Daniels

  KEYWORDS: Fruit, Juice, Cavity Perturbation, Shelf Life, Quality Control

  JOURNAL NAME: Journal of Electromagnetic Analysis and Applications, Vol.9 No.9, September 27, 2017

  ABSTRACT: This paper discusses a novel method of analyzing the dielectric properties of juices at various frequencies of microwave band. The measurements were performed using a rectangular cavity with the perturbation technique at the S-band of microwave frequency with fresh juices made instantly from the fruits as well as collected from the packed fruit juices available in the market with the normal added preservatives in order to keep the increase of the shelf life. From the results, it is observed in the certain dielectric properties, the fresh juices samples and packed juices samples were varying and also varying over a period of time. This measurement method is simple and quick and can be used over a range of juices. These results prove a new method of determining the quality control of juices using microwave principles.