Dielectrical properties of food materials - 1: Factors affecting and industrial uses
Küçük Resim Yok
Tarih
2004
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The electrical properties of foods and biological products have been the most valuable factors in the novel food technology. They have been defined both from electromagnetic field concepts and from the electrical-circuit point of view Recently, these properties are used to assess the characterization of the processes based on electrical methods: electromagnetic, electro-processes. This article is a review of dielectrical properties of food materials. It also includes factors affecting the dielectrical properties of foods and their industrial uses.
Açıklama
Anahtar Kelimeler
dielectric properties, electrical properties, food
Kaynak
Critical Reviews in Food Science and Nutrition
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
44
Sayı
6
