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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: M Torkian Boldaji, A. M Borghaee, B Beheshti, S. E Hosseini
Formato: article
Lenguaje:EN
FA
Publicado: Ferdowsi University of Mashhad 2017
Materias:
Acceso en línea:https://doaj.org/article/aa4721b69a614aba8c18ad19df0691fb
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares