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Volumn 22, Issue 1, 1999, Pages 81-89

Method to characterize electrode corrosion during ohmic heating

Author keywords

[No Author keywords available]

Indexed keywords

COLORIMETERS; CORROSION; CURRENT DENSITY; OHMIC CONTACTS; STERILIZATION (CLEANING); TEMPERATURE;

EID: 0032677029     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1999.tb00472.x     Document Type: Article
Times cited : (39)

References (12)
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    • (1989) Processing Engineering in the Food Industry , pp. 17-27
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  • 2
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    • The use of direct resistance heating in the food industry
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    • De Alwis, A.A.P.1    Fryer, P.J.2
  • 3
    • 0026592746 scopus 로고
    • Operability of the ohmic heating process: Electrical conductivity effects
    • DE ALWIS, A.A.P. and FRYER, P.J. 1992. Operability of the ohmic heating process: electrical conductivity effects. J. Food Eng. 15, 21-48.
    • (1992) J. Food Eng. , vol.15 , pp. 21-48
    • De Alwis, A.A.P.1    Fryer, P.J.2
  • 4
    • 0025725245 scopus 로고
    • Electrical conductivities of selected solid foods during ohmic heating
    • PALANIAPPAN, S. and SASTRY, S.K. 1991. Electrical conductivities of selected solid foods during ohmic heating. J. Food Process Engineering 14, 221-236.
    • (1991) J. Food Process Engineering , vol.14 , pp. 221-236
    • Palaniappan, S.1    Sastry, S.K.2
  • 5
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    • Personnel Communications
    • PARK, J. 1998. Personnel Communications.
    • (1998)
    • Park, J.1
  • 6
    • 0002741842 scopus 로고
    • Use of ohmic heating for aseptic processing of food particulates
    • PARROTT, D.L. 1992. Use of ohmic heating for aseptic processing of food particulates. Food Technol. 46, 68-72.
    • (1992) Food Technol. , vol.46 , pp. 68-72
    • Parrott, D.L.1
  • 7
    • 0345024635 scopus 로고    scopus 로고
    • Ohmic heating of fluid foods: Various parameters affect the performance of ohmic heating devices used to heat fluid food products
    • REZNIK, D. 1996. Ohmic heating of fluid foods: various parameters affect the performance of ohmic heating devices used to heat fluid food products. Food Technol. 5, 251-260.
    • (1996) Food Technol. , vol.5 , pp. 251-260
    • Reznik, D.1
  • 9
    • 0344593602 scopus 로고
    • Ohmic heating of food materials; effects of frequency on the heating rate of fish protein. Development in food engineering
    • Chiba, Japan, (R. Matsuno and K. Nakamura, eds.) Blackie Academic and Professional Press. London
    • UEMURA, K., NOGUCHI, A., PARK, S.J. and KIM, D.U. 1994. Ohmic heating of food materials; effects of frequency on the heating rate of fish protein. Development in Food Engineering. In Proceedings of the Sixth International Congress on Engineering and Food. (Chiba, Japan), (R. Matsuno and K. Nakamura, eds.) pp. 310-312, Blackie Academic and Professional Press. London.
    • (1994) Proceedings of the Sixth International Congress on Engineering and Food , pp. 310-312
    • Uemura, K.1    Noguchi, A.2    Park, S.J.3    Kim, D.U.4
  • 11
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    • Electrical properties of fish mince under conditions of multi-frequency ohmic heating
    • In Press
    • WU, H., KOLBE, E., FLUGSTAD, B., PARK, J.W. and YONGSAWATDIGUL, J. 1998. Electrical properties of fish mince under conditions of multi-frequency ohmic heating. J. Food Sci. In Press.
    • (1998) J. Food Sci.
    • Wu, H.1    Kolbe, E.2    Flugstad, B.3    Park, J.W.4    Yongsawatdigul, J.5
  • 12
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    • Electrical conductivity of pacific whiting surimi paste during ohmic heating
    • YONGSAWATDIGUL, J., PARK, J.W. and KOLBE, E. 1995. Electrical conductivity of Pacific whiting surimi paste during ohmic heating. J. Food Sci. 60, 922-925, 935.
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.