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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2019
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| Materias: | |
| 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 |