Effect of Ohmic Heating on the Electrical Conductivity, Biochemical and Rheological Properties of Papaya Pulp
Author:
Affiliation:
1. Department of Food and Agricultural Process Engineering; Agricultural Engineering College and Research Institute; Tamil Nadu Agricultural University; Coimbatore 641 003 India
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12172/fullpdf
Reference40 articles.
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3. Influence of temperature, electrical conductivity, power and pH on ascorbic acid degradation kinetics during ohmic heating using stainless steel electrodes;Assiry;Bioelectrochemistry,2006
4. Yield stress and time-dependent rheological properties of mango pulp;Bhattacharya;J. Food Sci.,1999
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