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