Model of dehydration and assessment of moisture content on onion using EIS
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03590-3.pdf
Reference34 articles.
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2. Alabi K, Olaniyan A, Odewole M (2016) Characteristics of onion under different process pretreatments and different drying conditions. J Food Process Technol 7:1–7. https://doi.org/10.4172/2157-7110.1000555
3. Ando Y, Mizutani K, Wakatsuki N (2014) Electrical impedance analysis of potato tissues during drying. J Food Eng 121:24–31. https://doi.org/10.1016/j.jfoodeng.2013.08.008
4. Bauchot AD, Harker FR, Arnold WM (2000) The use of electrical impedance spectroscopy to assess the physiological condition of kiwifruit. Postharvest Biol Technol 18:9–18. https://doi.org/10.1016/S0925-5214(99)00056-3
5. Bera TK (2014) Bioelectrical impedance methods for noninvasive health monitoring: a review. J Med Eng 2014:1–28. https://doi.org/10.1155/2014/381251
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