Effect of tissue infrastructure on electric conductance of vegetable stems

Journal of Food Science

Volumn 66, Issue 2, 2001, Pages 284-288

  Wang, C S ^a   Kuo, S Z ^a   Kuo Huang, L L ^a   Wu, J S B ^a,b  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b NONE   (Taiwan)

Author keywords

Electric conductance; Infrastructure; Ohmic heating; Vascular bundle; Vegetable

Indexed keywords

BRASSICA; LACTUCA; SACCHARUM HYBRID CULTIVAR;

EID: 0035017266     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb11333.x     Document Type: Article

References (18)

1. th rev. Association of Official Analytical Chemists, Arlington, Va. Section 4.1.03.
2. Biss CH, Coombes SA, Skudder PJ. 1989. The development and application of ohmic heating for the continuous processing of particulate foodstuffs. In: Field RW, Howell JA, editors. Process engineering in the food industry. London U.K.: Elsevier. p 11-20.
3. Chen SL, Yeh AI, Wu JSB. 1997. Effect of particle radius, fluid viscosity and relative velocity on the surface heat transfer coefficient of spherical particles at low Reynolds numbers. J Food Eng 31(4):473-484.
4. de Alwis AAP, Halden K, Fryer PJ. 1989. Shape and conductivity effects in the ohmic heating of foods. Chem Eng Res Des 67(3):159-168.
5. nd ed. Monterey, Calif.: Brooks/Cole, p 277.
6. Fryer P, Zhang L. 1993. Electrical resistance heating of foods. Trend in Food Sci Tech 4(11):364-369.
7. Fuoss RM, Accascina F. 1959. Electrolytic conductance. New York, N.Y.: Interscience Publishers. p 1.
8. Halden K, de Alwis AAP, and Fryer PJ. 1990, Changes in the electrical conductivity of foods during ohmic heating. Int J Food Sci Tech 25(1):9-25.
9. Imai T, Uemura K, Ishida N, Yoshizaki S, Noguchi A. 1995. Ohmic heating of Japanese white radish Raphanus sativus L. Int J Food Sci Tech 30(4):461-472.
10. Kim H, Choi Y, Yang TCS, Taub IA, Tempest P, Skudder P, Tucker G, Parrot DL. 1996. Validation of ohmic heating for quality enhancement of food products. Food Tech 50(5):253-261.
11. Lentz CP. 1961. Thermal conductivity of meats, fats, gelatin gels, and ice. Food Tech 15:243-247.
12. Mizrahi S. 1996. Leaching of soluble solids during blanching of vegetables by ohmic heating. J Food Eng 29(2):153-166.
13. Palaniappan S, Sastry SK. 1991. Electrical conductivities of selected solid foods during ohmic heating. J Food Proc Eng 14(3):221-236.
14. Rice J. 1995. Ohmic adventures. Food Processing 56(3):87-91.
15. Stern KR. 1994. Introductory plant biology. Dubuque, Iowa: W. C. Brown Communications Inc. p. 71-78, 131-133.
16. Wang WC, Sastry SK. 1993. Salt diffusion into vegetable tissue as a pretreatment for ohmic heating: electrical conductivity profiles and vacuum infusion studies. J Food Eng 20(4):299-309.
17. Wang CS, Wu JSB. 1999. Ohmic heating of fluid containing apple particulates. Food Sci & Agric Chem 1(2):154-161.
18. Yongsawatdigul J, Park JW, Kolbe E. 1995. Electrical conductivity of Pacific whiting surimi paste during ohmic heating. J Food Sci 60(5):922-925, 935.