Dielectric properties of processed cheese

被引：1

作者：

Chan, Chin Han ^{[1
]}

Saiter, Jean-Marc ^{[2
]}

Eudier, Hubert ^{[2
]}

Kammer, Hans-Werner ^{[1
]}

机构：

[1] Univ Teknol MARA, Fac Appl Sci, Shah Alam 40450, Selangor, Malaysia

[2] Nutriset Grp, Onyx Dev SAS, Tweed Res Ctr, Malaunay, France

来源：

PURE AND APPLIED CHEMISTRY | 2021年 / 93卷 / 10期

关键词：

Centenary of macromolecules; dielectric relaxation; impedance spectra; IUPAC Polymer Division; polarization; SPECTROSCOPY;

D O I：

10.1515/pac-2020-1203

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

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.

引用

页码：1087 / 1096

页数：10

共 11 条

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