Influence of Pulsed Electric Field on physical properties of olive oil
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DOI:
https://doi.org/10.59287/ijanser.387Keywords:
Pulsed Electric Field, Cell Membrane, Viscosity, Index of Refraction, Electrical and Thermal ConductivitiesAbstract
The physical properties (refractive index, viscosity, electrical and thermal conductivities) of olive oil treated with pulsed electric field (PEF) were studied. Results showed that the refractive index of olive oil was not affected by the application of PEF. Dynamic values of viscosity were found to increase with increased applied voltage. Electrical conductivity was not affected by the application of the PEF, while the thermal conductivity was found to increase with increased applied PEF.
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