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Characterization of food products and processes by electrical conductimetry.

Caractérisation de produits et de procédés alimentaires par conductimétrie électrique.

Author(s) : CURT C.

Type of article: Article

Summary

The paper first describes the theory of electrical conductimetry and then reviews the applications of this technique to the determination of some characteristics of food products (composition, detection of contamination, texture) and for process control (ripening, emulsification, fermentation, heat and cold treatments). The discussion highlights some possibilities for new applications to products and processes: control in, for example, cereal foods manufacture, cocoa bean fermentation and the determination of sugar compostion in fruits.

Details

  • Original title: Caractérisation de produits et de procédés alimentaires par conductimétrie électrique.
  • Record ID : 1999-0898
  • Languages: French
  • Source: Sci. Aliments - vol. 17 - n. 5
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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