The dielectric property of soybean oil in deep-fat frying and the effect of frequency

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 1126-1129

  Inoue, C ^c   Hagura, Y ^a   Ishikawa, M ^b   Suzuki, K ^a  

^a HIROSHIMA UNIVERSITY   (Japan)

^b JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

^c UNILEVER RESEARCH   (United Kingdom)

Author keywords

Deep fat frying; Dielectric constant; Dielectric loss factor; Quality evaluation; Soybean oil

Indexed keywords

GLYCINE MAX;

EID: 0036262825     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09464.x     Document Type: Article

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