Ohmic heating of peaches in the wide range of frequencies (50 Hz to 1 MHz)

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Shynkaryk, Mykola V ^a   Ji, Taehyun ^a   Alvarez, Valente B ^a   Sastry, Sudhir K ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Electrical conductivity; Frequency; Ohmic heating; Peach; Power factor; Texture

Indexed keywords

ALGORITHM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ELECTRIC CONDUCTIVITY; ELECTROCHEMICAL ANALYSIS; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HEAT; INSTRUMENTATION; KINETICS; METHODOLOGY; PHYSICAL CHEMISTRY; PRUNUS;

ALGORITHMS; ELECTRIC CONDUCTIVITY; ELECTROCHEMICAL TECHNIQUES; FOOD PRESERVATION; FOOD TECHNOLOGY; FRUIT; HOT TEMPERATURE; KINETICS; PHYSICOCHEMICAL PHENOMENA; PRUNUS;

PRUNUS PERSICA;

EID: 77957104798     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01778.x     Document Type: Article

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