Ohmic heating of strawberry products: Electrical conductivity measurements and ascorbic acid degradation kinetics

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 1, 2004, Pages 27-36

  Castro, I ^a   Teixeira, J A ^a   Salengke, S ^b   Sastry, S K ^b   Vicente, A A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Ascorbic acid; Electrical conductivity; Field strength; Kinetics; Strawberry products

Indexed keywords

ASCORBIC ACID;

ALTERNATING CURRENT; ARTICLE; CALCULATION; CONTROLLED STUDY; DEGRADATION KINETICS; ELECTRIC CONDUCTIVITY; ELECTRIC FIELD; ELECTRIC POTENTIAL; ENZYME ASSAY; FOOD PROCESSING; HEATING; LINEAR SYSTEM; QUANTITATIVE ANALYSIS; STRAWBERRY; TEMPERATURE DEPENDENCE; TEMPERATURE MEASUREMENT; THERMAL ANALYSIS; TRANSDUCER;

FRAGARIA X ANANASSA; MALUS X DOMESTICA;

EID: 1542319198     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2003.11.001     Document Type: Article

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