The process of producing tomato paste by ohmic heating method

Author:

Torkian Boldaji Mehdi,Borghei Ali Mohammd,Beheshti Babak,Hosseini Seyed Ebrahim

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference42 articles.

1. Abdelmotaleb A, El-Kholy MM, Abou-El-Hana NH, Younis MA (2009) Thin layer drying of garlic slices using convection and combined (convection-infrared) heating modes. Misr J Ag Eng 26(1):251–281

2. Al-Harahsheh M, Al-Muhtaseb AH, Magee TRA (2009) Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration. Chem Eng Process 48:524–531

3. Allali H, Marchal L, Vorobiev E (2008) Blanching of strawberries by ohmic heating: effects on the kinetics of mass transfer during osmotic dehydration. Food and Bioprocess Technology. doi: 10.1007/s11947-008-0115-5

4. Amiali M, Ngadi M, Raghavan VGS, Nguyen DH (2006) Electrical conductivities of liquid egg product and fruit juices exposed to high pulsed electric fields. International Journal of Food Properties 9:533–540

5. Arias R, Lee TC, Logendra L, Janes H (2000) Correlation of lycopene measured by HPLC with the L, a, b colour readings of a hydroponic tomato and the relationship of maturity with colour and lycopene content. Journal of Agricultural and Food Chemistry 48:1697–1702

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