Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy

The dielectric characteristics of six culinary oils were measured over the frequency range of 0.01 Hz–100 kHz. The results showed that the dielectric constants of oils had the same frequency relationship (i.e., they decreased with increasing frequency). The dielectric constants at lower frequencies...

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Detalles Bibliográficos
Autores principales: Elmosalami, T. A., Kamel, Mahmoud M., Tomashchuk, I., Alzaid, Meshal, Mostafa, Massaud
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9420615/
https://www.ncbi.nlm.nih.gov/pubmed/36046220
http://dx.doi.org/10.1155/2022/2781450

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9420615/
https://www.ncbi.nlm.nih.gov/pubmed/36046220
http://dx.doi.org/10.1155/2022/2781450

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