Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurizatio...
Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurization
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Publisher
London: Nature Publishing Group UK
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Language
English
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Publisher
London: Nature Publishing Group UK
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Contents
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. Pistachios of different salt content (0, 100, and 3...
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Full title
Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurization
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TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6382758
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6382758
Other Identifiers
ISSN
2045-2322
E-ISSN
2045-2322
DOI
10.1038/s41598-019-38987-9
