Effect of electrohydrodynamic (EHD) technique on drying process and appearance of okara cake

Journal of Food Engineering

Volumn 77, Issue 2, 2006, Pages 275-280

  Li, Fa De ^a   Li, Li Te ^b   Sun, Jian Feng ^b   Tatsumi, Eizo ^c  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Appearance quality; Electrohydrodynamic (EHD) drying; High electric field (HEF); Okara

Indexed keywords

ELECTRIC FIELDS; ELECTRIC POTENTIAL; ELECTRODES; ELECTROHYDRODYNAMICS; MOISTURE;

APPEARANCE QUALITY; ELECTROHYDRODYNAMIC (EHD) DRYING; HIGH ELECTRIC FIELD (HEF); OKARA;

DRYING;

EID: 33745086215     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.028     Document Type: Article

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