Dielectrical properties of food materials - 1: Factors affecting and industrial uses


Icier F. , Baysal T.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, cilt.44, ss.465-471, 2004 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 44 Konu: 6
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1080/10408690490886692
  • Dergi Adı: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Sayfa Sayıları: ss.465-471

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.