Dielectrical properties of food materials--1: factors affecting and industrial uses.
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.
Içier
Filiz
F
Food Engineering Department, Engineering Faculty, Ege University, Izmir, Turkey.
Baysal
Taner
T
D018556:Crops, Agricultural; D004560:Electricity; D004574:Electromagnetic Fields; D005502:Food; D005504:Food Analysis; D019649:Food Industry; D013696:Temperature; D014867:Water / Q000032:analysis
D014867:Water