Product formulation for ohmic heating: Blanching as a pretreatment method to improve uniformity in heating of solid-liquid food mixtures

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages

  Sarang, S ^a   Sastry, S K ^a   Gaines, J ^b   Yang, T C S ^b   Dunne, P ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b U S ARMY RESEARCH INSTITUTE OF ENVIRONMENTAL MEDICINE   (United States)

Author keywords

Blanching; Electrical conductivity; Ohmic heating; Product formulation; Salt infusion

Indexed keywords

ARTICLE; COOKING; ELECTRIC CONDUCTIVITY; FOOD HANDLING; HEAT; METHODOLOGY; SAFETY; TIME;

CONSUMER PRODUCT SAFETY; COOKERY; ELECTRIC CONDUCTIVITY; FOOD HANDLING; FOOD TECHNOLOGY; HEAT; TIME FACTORS;

APIUM GRAVEOLENS VAR. DULCE; BASIDIOMYCOTA; TRAPA;

EID: 34250841717     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00380.x     Document Type: Article

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