Ohmic Heating
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Publisher
Elsevier
Reference170 articles.
1. Low-temperature blanch improves textural quality of French-fries;Aguilar;Journal of Food Science,1997
2. Effect of blanching by ohmic heating on the osmotic dehydration behavior of apples cubes;Allali;Drying Technology,2009
3. Blanching of strawberries on ohmic heating: effects on the kinetics of mass transfer during osmotic dehydration;Allali;Food Bioprocess Technology,2010
4. Effects of vacuum impregnation and ohmic heating with citric acid on the behavior of osmotic dehydration and structural changes in apple fruit;Allali;Biosystems Engineering,2010
5. The use of direct resistance heating in the food industry;de Alwis;Journal of Food Engineering,1990
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