Low-frequency dielectric changes in cellular food material from ohmic heating: Effect of end point temperature

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 4, 2006, Pages 257-262

  Kulshrestha, Suzanne A ^a   Sastry, Sudhir K ^a  

^a Ohio State University   (United States)

Author keywords

Conductivity; Dielectric; Electroporation; Moderate electric field; Ohmic; Temperature

Indexed keywords

CELL MEMBRANES; DIELECTRIC PROPERTIES; ELECTRIC CONDUCTIVITY; ELECTRIC FIELD EFFECTS; HEAT TREATMENT; PERMITTIVITY; PLANTS (BOTANY); TISSUE;

ELECTRO PERMEABILISATION; ELECTROPORATION; MEMBRANE PERMEABILITY; OHMIC HEATING;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 33750294713     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.03.004     Document Type: Article

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