Ohmic heating of a solid-liquid food mixture in an electrically conductive package
Author:
Funder
Kasetsart University Research and Development Institute
Kasetsart University
Publisher
Elsevier BV
Subject
Food Science
Reference49 articles.
1. Degradation kinetics of ascorbic acid during ohmic heating with stainless steel electrodes;Assiry;J. Appl. Electrochem.,2003
2. Inactivation kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: effects of voltage gradient and temperature on inactivation;Baysal;J. Food Protect.,2010
3. Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating;Cho;Biotechnol. Bioeng.,1999
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5. Compendium of Methods for Food Analysis: Vitamin C,2003
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