期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 44, 期 6, 页码 465-471出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408690490886692
关键词
dielectric properties; electrical properties; food
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.
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