Rice cooking using ohmic heating: Determination of electrical conductivity, water diffusion and cooking energy
Author:
Funder
Kasetsart University
Publisher
Elsevier BV
Subject
Food Science
Reference13 articles.
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2. Chapter 11-Ohmic heating of fluid foods;Icier,2012
3. Coagulation of protein in surimi wastewater using a continuous ohmic heater;Kanjanapongkul;J. Food Eng.,2009
4. Enhancement of diffusion through foods using alternating electric fields;Kemp;Innov. Food Sci. Emerg. Technol.,2007
5. Ohmic heating – a review;Knirsch;Trends Food Sci. Technol.,2010
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