Publicação

Electrical conductivity: foods

Detalhes bibliográficos
Resumo:	Electrical conductivity is a physical property of foods directly related to their ability to be heated by internal heat generation when subjected to an electric field. This entry analyzes the variables that can influence the value of electrical conductivity in foods and provides a review of the actual knowledge on this subject.
Autores principais:	Vicente, A. A.
Assunto:	Electrical conductivity Food Ohmic heating Moderate electric fields Inductive heating Temperature Electrical resistance Heat generation Heat processing
Ano:	2011
País:	Portugal
Tipo de documento:	capítulo de livro
Tipo de acesso:	acesso restrito
Instituição associada:	Universidade do Minho
Idioma:	inglês
Origem:	RepositóriUM - Universidade do Minho

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