Design of a batch Ohmic heater and evaluating the influence of different treatment conditions on quality attributes of kinnow (Citrus nobilis × Citrus deliciosa) juice-Reference-Cited by-同舟云学术

Design of a batch Ohmic heater and evaluating the influence of different treatment conditions on quality attributes of kinnow (Citrus nobilis × Citrus deliciosa) juice

Published:2022-12 Issue: Volume:82 Page:103186
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Bhattacharjee Ayan,Chakraborty Snehasis

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference62 articles.

1. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile;Achir;Innovative Food Science & Emerging Technologies,2016

2. Degradation kinetics of ascorbic acid during ohmic heating with stainless steel electrodes;Assiry;Journal of Applied Electrochemistry,2003

3. Characteristics of pH, total acid, total soluble solid on tomato juice by ohmic heating technology;Astuti;International Journal of Sciences: Basic and Applied Research,2018

4. Influence of temperature, voltage gradient and electrode on ascorbic acid degradation kinetics during ohmic heating of tropical fruit pulp;Athmaselvi;Journal of Food Measurement and Characterization,2017

5. Impact of ohmic heating on various physico-chemical properties of grape juice at different voltages;Ayoub;Chemical Science Review and Letters,2020

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