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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi
2022
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| Materias: | |
| 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 |