Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity-Reference-Cited by-同舟云学术

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Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity

Published:2021-01 Issue: Volume:67 Page:102594
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Gratz Maximilian,Schottroff Felix,Gall Lara,Zejma Benedikt,Simon Florian,Jaeger Henry

Funder

Österreichische Forschungsförderungsgesellschaft

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference53 articles.

1. Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes;Anzaldúa-Morales;Journal of Food Science,1992

2. Ohmic heating—A novel approach for gluten-free bread baking;Bender;Food and Bioprocess Technology,2019

3. Pulsed electric fields pretreatments for the cooking of foods;Blahovec;Food Engineering Reviews,2017

4. Applications of chemical kinetic theory to the rate of thermal softening of vegetable tissue;Bourne,1989

5. Optimization of low-temperature blanching for retention of potato firmness: Effect of previous storage time on compression properties;Canet;European Food Research and Technology,2005

Cited by 6 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. System Design, Modelling, Energy Analysis, and Industrial Applications of Ohmic Heating Technology;Food and Bioprocess Technology;2024-09-09

2. Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization;Journal of Food Engineering;2024-06

3. Fabrication and performance test of a multipurpose ohmic heating apparatus with a real-time data logging system based on low-cost sensors;Research in Agricultural Engineering;2024-03-13

4. Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields;Food Engineering Reviews;2024-02-24

5. New pulsed electric fields approach to improve the blanching of carrots;LWT;2023-11

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