Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef-Reference-Cited by-同舟云学术

Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef

Published:2021-10 Issue: Volume:307 Page:110660
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Çokgezme Ömer Faruk,Döner Deniz^ORCID,Çevik Mutlu^ORCID,Kemahlıoğlu Ali Varsın^ORCID,İçier Filiz^ORCID

Funder

TÜBİTAK

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Electric Process for Thawing Carcasses of Frozen Meat and the like;Alcock,1924

2. Faaliyet Bazlı Tüketici Tarifeler;Anonymous,2017

3. Güncel Elektriksel Isıtma Yöntemleri. İzmir: Sidas Yayınları;Baysal,2011

4. Exergetic performance analysis of ohmic cooking process;Bozkurt;J. Food Eng.,2010

5. Optimization of ohmic cooking of grounded beef-fat blends: exergy approach;Bozkurt;Bio Food Electrotechnol.,2009

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle;Food Chemistry;2024-10

2. Exergo-economic approach for comprehensive evaluation of the performance of industrial-scale milk and coffee beverage process lines;Food and Bioproducts Processing;2024-09

3. Recent findings on the ohmic heating application in meat products;Current Opinion in Food Science;2024-08

4. Effect of novel infrared–ohmic thawing method on the thawing rate and minced turkey breast quality;International Journal of Food Science & Technology;2024-04-12

5. Exergoeconomic analysis of ultrasound-assisted extraction of tannins from acorn fruit;Journal of Food Engineering;2024-04