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Dielectric Properties and Dipole Moment of Edible Oils Subjected to ‘Frying’ Thermal Treatment
The dielectric properties of six refined edible oils with different fatty-acid compositions were determined for oils incubated at 180 °C up to 40 h. The oil degradation was evaluated by the dielectric dispersion and dielectric loss in the frequency range from 40 Hz to 2 MHz at 25 °C, refractive inde...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404983/ https://www.ncbi.nlm.nih.gov/pubmed/32650617 http://dx.doi.org/10.3390/foods9070900 |