Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurization

This study was conducted to investigate the effect of salt content during radio-frequency (RF) heating on rate of temperature increase, dielectric properties (DPs), and reduction of pathogens in pistachios. Also, the effect of RF heating on pistachio quality of varying salt content was determined. P...

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Detalles Bibliográficos
Autores principales: Jeong, Seul-Gi, Ryu, Sangryeol, Kang, Dong-Hyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6382758/
https://www.ncbi.nlm.nih.gov/pubmed/30787372
http://dx.doi.org/10.1038/s41598-019-38987-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6382758/
https://www.ncbi.nlm.nih.gov/pubmed/30787372
http://dx.doi.org/10.1038/s41598-019-38987-9

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