Dielectric properties of edible oils and fatty acids as a function of frequency, temperature, moisture and composition
- Author
- HU LIZHI1 ; TOYODA, K2 ; IHARA, I2
[1] Graduate School of Science and Technology, Kobe University, 1-1 Rokkodai-cho, Nadaku, Kobe 657-8501, Japan
[2] Faculty of Agriculture, Kobe University, 1-1 Rokkodai-cho, Nadaku, Kobe 657-8501, Japan - Source
Journal of food engineering. 2008, Vol 88, Num 2, pp 151-158, 8 p ; ref : 1/2 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Dielectric constant Dielectric spectra Edible oil Moisture Temperature
- Keyword (fr)
- Acide gras Composition chimique Huile alimentaire Propriété diélectrique Température Lipide
- Keyword (en)
- Fatty acids Chemical composition Edible oil Dielectric properties Temperature Lipids
- Keyword (es)
- Acido graso Composición química Aceite alimentario Propiedad dieléctrica Temperatura Lípido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20344202
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2007.12.035 
https://dx.doi.org/10.1016/j.jfoodeng.2007.12.035
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