Temperature dependent electrical conductivities of fruit purees during ohmic heating
Ohmic heating takes its name from Ohm's law; the food material switched between electrodes has a role of resistance in the circuit. In this study, the apricot and peach purees were heated on a laboratory scale static ohmic heater by applying voltage gradients in the range of 20-70 V/cm. The vol...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2005
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/18359/1/Temperature%20dependent%20electrical%20conductivities%20of%20fruit%20purees%20during%20ohmic%20heating.pdf http://psasir.upm.edu.my/id/eprint/18359/ http://dx.doi.org/10.1016/j.foodres.2005.04.003 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|