Influence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system
Author:
Funder
ICAR - National Agricultural Science Fund
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-05961-x.pdf
Reference28 articles.
1. Al-Hilphy AR, Al-Musafer A, Gavahian M (2020) Pilot-scale ohmic heating-assisted extraction of wheat bran bioactive compounds: effects of the extract on corn oil stability. Food Res Int 137:109649. https://doi.org/10.1016/j.foodres.2020.109649
2. Bozkurt H, Icier F (2010) Electrical conductivity changes of minced beef-fat blends during ohmic cooking. J Food Eng 96:86–92. https://doi.org/10.1016/j.jfoodeng.2009.06.048
3. Chakraborty S, Gautam SP, Bordoloi T, Hazarika MK (2020) Neural network and computational fluid dynamics modelling for the gelatinization kinetics of instant controlled pressure drop treated parboiled rice. J Food Process Eng 43(11):e13534. https://doi.org/10.1111/jfpe.13534
4. Chen C, Abdelrahim K, Beckerich I (2010) Sensitivity analysis of continuous ohmic heating process for multiphase foods. J Food Eng 98(2):257–265. https://doi.org/10.1016/j.jfoodeng.2010.01.005
5. Cokgezme OF, Sabanci S, Cevik M, Yildiz H, Icier F (2017) Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system. J Food Eng 207:1–9. https://doi.org/10.1016/j.jfoodeng.2017.03.015
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