Dielectric properties of processed cheese-Reference-Cited by-同舟云学术

Dielectric properties of processed cheese

Published:2021-06-25 Issue:10 Volume:93 Page:1087-1096
ISSN:0033-4545
Container-title:Pure and Applied Chemistry
language:en
Short-container-title:

Author:

Chan Chin Han¹^ORCID,Saiter Jean-Marc²,Eudier Hubert²,Kammer Hans-Werner¹

Affiliation:

1. Faculty of Applied Sciences , Universiti Teknologi MARA , 40450 , Shah Alam , Selangor , Malaysia

2. Tweed Research Center , Onyx Développement SAS, Nutriset Group , All du Bois du Roule , Malaunay , France

Abstract

Abstract Dynamic studies of several processed cheeses were carried out for evaluation of their dielectric properties and their relaxation behavior. Impedance spectroscopy has been used to study the systems under discussion in low-frequency domain. A substantial number of impedance spectra will be given and discussed that relate the dielectric properties to food nutrients. Also influence of moisture on food quality might be evaluated.

Publisher

Walter de Gruyter GmbH

Subject

General Chemical Engineering,General Chemistry

Link

https://www.degruyter.com/document/doi/10.1515/pac-2020-1203/pdf

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