Dielectrical Properties of Food Materials—1: Factors Affecting and Industrial Uses
Articles > Article · 2004
Authors: Filiz İÇİER, Taner BAYSAL
Critical Reviews in Food Science and Nutrition, Journal Indexed in SCI Expanded, International, WoS, 2004, vol 44, pp 465-471
DOI: 10.1080/10408690490886692
Summary
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.