Effects of frequency on the electrical conductivity of whole shell egg components
Author:
Affiliation:
1. Department of Food Science and TechnologyThe Ohio State University Columbus Ohio
2. Department of Food, Agricultural and Biological EngineeringThe Ohio State University Columbus Ohio
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13056
Reference22 articles.
1. Anderson D.(2008).Ohmic heating as an alternative food processing technology [thesis]. Manhattan Kansas: Kansas State University.
2. Ohmic processing of liquid whole egg, white egg and yolk;Darvishi H.;CIGR Journal,2012
3. Dielectric properties of egg components and microwave heating for in-shell pasteurization of eggs
4. Storage Effects on Dielectric Properties of Eggs from 10 to 1800 MHz
5. CONTINUOUS PASTEURIZATION OF EGG YOLK: THERMOPHYSICAL PROPERTIES AND PROCESS SIMULATION
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