Sensitivity analysis of continuous ohmic heating process for multiphase foods
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
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2. Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics;Castro;Innovative Food Science and Emerging Technologies,2004
3. Shape and conductivity effects in the Ohmic heating of foods;de Alwis;Chemical Engineering Research and Design,1989
4. A finite element analysis of heat generation and transfer during Ohmic heating of food;de Alwis;Chemical Engineering and Science,1990
5. Temperature dependent electrical conductivities of fruit purees during Ohmic heating;Icier;Food Research International,2005
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