Abstract
In this chapter we will study some of the electrical properties of foods, such as electrical conductivity, impedance and capacitance, along with the reasons we need to know these properties and their relationships, and why they are important in certain food process situations. In subsequent chapters, we will study magnetic properties (Chapter 9), and then electromagnetic properties (Chapter 10).
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(2007). Electrical Properties. In: Food Physics. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-34194-9_8
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DOI: https://doi.org/10.1007/978-3-540-34194-9_8
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-34191-8
Online ISBN: 978-3-540-34194-9
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