Diffusion of beet dye during electrical and conventional heating at steady-state temperature

Journal of Food Process Engineering

Volumn 24, Issue 5, 2001, Pages 331-340

  Lima, Marybeth ^a   Heskitt, Brian F ^b   Sastry, Sudhir K ^b  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b Ohio State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DYES; ELECTRIC CONDUCTIVITY OF SOLIDS; ELECTRIC HEATING; ELECTRIC POTENTIAL; MASS TRANSFER; TEMPERATURE;

BEET DYE; OHMIC HEATING;

DIFFUSION IN SOLIDS;

BETA VULGARIS SUBSP. VULGARIS;

EID: 0035521406     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2001.tb00547.x     Document Type: Article

References (11)

1. Changes in the electrical conductivity of foods during ohmic heating
2. Intensification of sugar extraction from sweet sugar beet cossettes in an electric field
3. Extraction of soy milk using ohmic heating
4. The effect of frequency and wave form on the electrical conductivity - Temperature profiles of turnip tissue
5. The effects of ohmic heating frequency on hot-air drying rate and juice yield
6. Ohmic heating of liquid-particle mixtures
7. Enhanced diffusion during the electrical heating of foods
8. Salt diffusion into vegetable tissue as a pretreatment for ohmic heating: Electrical conductivity profiles and vacuum infusion studies
9. Effects of thermal and electrothermal pretreatments on hot air drying rate of vegetable tissue
10. Passing an electric current of 50-60 Hz through potato pieces during blanching