Analysis of Changes in Electrical and Rheological Properties of Agricultural Products in Heating Process
Author:
Affiliation:
1. Faculty of Human Development and Culture, Fukushima University
2. Department of Food Science, Ishikawa Prefectural University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/14/4/14_155/_pdf
Reference19 articles.
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3. 3) L. C. Greve, K. A. Shackel, H. Ahmadi, R. N. McArdle, J. R. Gohlke, J. M. Labavitch ; Impact of heating on carrot firmness: Contribution of cellular turgor. J. Agric. Food Chem., 42, 2896-2899 (1994).
4. 4) J. Sugiyama ; Electrical properties of foods for quality valuation (Part 2). Nippon Shokuhin Kogyo Gakkaishi, 35, 717-722 (1988). (in Japanese)
5. 5) M. I. N. Zhang, J. H. M. Willison ; Electrical impedance analysis in plant tissues: A double shell model. J. Experimental Botany, 42, 1465-1475 (1991).
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