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Food Physics pp 333-351 | Cite as

Electrical Properties

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).

Keywords

Pulse Electric Field Ohmic Heating Pulse Electric Field Treatment Equivalent Conductivity Specific Electric Resistivity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer-Verlag Berlin Heidelberg 2007

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