Combined treatment of apples by pulsed electric fields and by heating at moderate temperature

Journal of Food Engineering

Volumn 65, Issue 2, 2004, Pages 211-217

  Lebovka, Nikolai I ^a,b   Praporscic, Iurie ^a   Vorobiev, Eugene ^a  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

Author keywords

Apple; Electrical damage; Pressing; Pulsed electric fields; Texture; Thermal treatment

Indexed keywords

CELL MEMBRANES; ELECTRIC FIELD EFFECTS; FOOD PRESERVATION; HEAT TREATMENT; MASS TRANSFER; THERMOCOUPLES; TISSUE;

APPLE; ELECTRICAL DAMAGE; PULSED ELECTRIC FIELDS; TEXTURE;

FRUITS;

MALUS X DOMESTICA;

EID: 2642551625     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.01.017     Document Type: Article

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