Investigation of voltage gradient and electrode type effects on processing time, energy consumption and product quality in production of Tomato Paste by ohmic heating
Introduction Thermal processing has a huge impact on the textural attribute of the final food product and texture is a major factor contributing the overall quality of food. Ohmic heating is an advanced thermal processing method in which heat is internally generated within foods by passing an altern...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN FA |
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Ferdowsi University of Mashhad
2017
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| Acceso en línea: | https://doaj.org/article/aa4721b69a614aba8c18ad19df0691fb |
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