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Evaluation of key parameters during construction and operation of an ohmic heating apparatus

  • Published:2013-04 Issue: Volume:18 Page:145-154
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Sarkis Júlia Ribeiro,Mercali Giovana Domeneghini,Tessaro Isabel Cristina,Marczak Ligia Damasceno Ferreira

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference38 articles.

1. The Influence of field strength, sugar and solid content on electrical conductivity of strawberry products;Castro;Journal of Food Process Engineering,2003

2. Ohmic heating of strawberry products: Electrical conductivity measurements and ascorbic acid degradation kinetics;Castro;Innovative Food Science & Emerging Technologies,2004

3. Passage time distributions of cubes and spherical particles in an ohmic heating pilot plant;Eliot-Godéreaux;Journal of Food Engineering,2001

4. Kinetics of microbial inactivation for alternative food processing technologies — ohmic and inductive heating;FDA,2000

5. Ohmic processing of solid–liquid mixtures: Heat generation and convection effects;Fryer;Journal of Food Engineering,1993

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