Thermal performance of a flat ohmic cell under non-fouling and whey protein fouling conditions

Author:

Ayadi M.A.,Benezech T.,Chopard F.,Berthou M.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Fundamental principles of electrochemical ohmic heating of solutions;Amatore;Ectroanalytical Chemistry,1998

2. A study of the electro-pure process of treating milk;Anderson;Journal of Dairy Science,1919

3. Ayadi, M. A., Bouvier, L., Chopard, F., Berthou, M., & Leuliet, J. C. (2003). Heat treatment improvement of dairy products via ohmic heating process: Thermal and hydrodynamic effect on fouling. In P. Watkinson, H. Muller-Steinhagen, & M. R. Malayeri (Eds.), The proceedings of the engineering conference international (ECI): Heat exchanger fouling and cleaning-fundamentals and applications.

4. Ohmic heating unit performance under whey proteins fouling;Ayadi;Innovative Food Science and Emerging Technologies,2004

5. Experimental study of hydrodynamic behaviour in a ohmic cell: Impact on fouling by whey proteins;Ayadi;Journal of Food Engineering,2004

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