Design, fabrication, and validation of ohmic heater to process green mussel meat-Reference-Cited by-同舟云学术

Design, fabrication, and validation of ohmic heater to process green mussel meat

Published:2021-04-23 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Rajasekaran Bharathipriya¹²^ORCID,Subbiah Balasundari²³,Stephen Nimish Mol¹²,Nagarajan Muralidharan¹²,Muniasamy Satheesh¹²

Affiliation:

1. Department of Fish Processing Technology Dr. MGR Fisheries College and Research Institute Ponneri India

2. Tamil Nadu Dr. J. Jayalalithaa Fisheries University Nagapattinam India

3. Department of Fish Processing Technology Dr. MGR Fisheries College and Research Institute Thalainayeru India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15511

Reference35 articles.

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2. Effect of time and temperature on moisture content, shrinkage, and rehydration of dried onion;Abbasi S.;Iranian Journal of Chemical Engineering,2009

3. Analysis of Heat Transfer in Surimi Paste Heated by Conventional and Ohmic Means

4. Drying characteristics and sorption isotherm of tomato slices

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