Art

J-GLOBAL ID：201802263858774204   Reference number：18A0616078

Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies

20kHzと解析低周波数および高周波数で電気伝導率での牛肉のオーム加熱【Powered by NICT】

Author (4)： Llave Yvan (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan) ,  Udo Toshifumi (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan) ,  Fukuoka Mika (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan) ,  Sakai Noboru (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan)
Material： Journal of Food Engineering  (J Food Eng)
Volume： 228  Page： 91-101  Publication year： 2018 
JST Material Number： C0838B  ISSN： 0260-8774  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： The increase in temperature du...

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Thesaurus term： *resistance heating ,  chemical composition ,  *frequency (Hz) ,  *electrical conductivity ,  micro structure ,  electric current ,  *LF ,  heating velocity ,  *beef ,  *HF ,  *conductivity ,  endogenous ,  Fat content ,  heating time ,  *meat
Semi thesaurus term： ドリップロス , 【Automatic Indexing@JST】

Author keywords (5)： Ohmic heating ,  Electrical conductivity ,  Conventional-beef ,  Wagyuu-beef ,  Parallel and series electric current

JST classification (1)： Meat products  (FJ12033F)

Terms in the title (6)： 解析 ,  低周波数 ,  高周波数 ,  電気伝導率 ,  牛肉 ,  オーム加熱