Physical, mechanical, thermal and electrical properties of cooked red bean (Phaseolus vulgaris L.) for continuous ohmic heating process

Journal of Food Engineering

Volumn 81, Issue 2, 2007, Pages 447-458

  Legrand, A ^a   Leuliet, J C ^a   Duquesne, S ^b   Kesteloot, R ^c   Winterton, P ^d   Fillaudeau, L ^e  

^a CEMAGREF   (France)

^b Laboratoire Sols et Environnement   (France)

^c Ecole Nationale Superieure de Chimie de Lille   (France)

^d UNIVERSITÉ PAUL SABATIER   (France)

^e UMR792 INGÉNIERIE DES SYSTÈMES BIOLOGIQUES ET DES PROCÉDÉS   (France)

Author keywords

Cooked dish; Electrical conductivity; Mechanical and thermal properties; Physical; Red bean

Indexed keywords

ELECTRIC CONDUCTIVITY; HEATING; MECHANICAL PROPERTIES; MIXTURES; OHMIC CONTACTS; THERMODYNAMIC PROPERTIES;

CARRIER FLUIDS; COOKED DISH; HIGH TEMPERATURE TREATMENT IN A SHORT TIME (HTST); RED BEAN;

FOOD PRODUCTS;

PHASEOLUS VULGARIS;

EID: 33846892975     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.11.024     Document Type: Article

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