Effect of moderate electric fields on salt diffusion into vegetable tissue

Journal of Food Engineering

Volumn 110, Issue 3, 2012, Pages 329-336

  Kusnadi, Chitra ^a   Sastry, Sudhir K ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Moderate electric fields; Salt diffusion; Vegetable tissue

Indexed keywords

DRIVING FORCES; EFFECTIVE DIFFUSION COEFFICIENTS; ELECTRIC FIELD STRENGTH; ELECTRICAL CONDUCTIVITY; ELECTRICAL TREATMENT; FIELD STRENGTHS; HALF CYCLE; ION TRANSPORTS; MASS TRANSFER ENHANCEMENT; NERNST-PLANCK EQUATIONS; PRE-TREATMENT; PRETREATMENT METHODS; SALT DIFFUSION; SOLID FOOD; TEMPERATURE-INSENSITIVE; THREE TEMPERATURE; WATER CHESTNUT;

ACTIVATION ENERGY; DIFFUSION; ELECTRIC CONDUCTIVITY; FRUITS; TISSUE; VEGETABLES;

ELECTRIC FIELDS;

APIUM GRAVEOLENS VAR. DULCE; BASIDIOMYCOTA; TRAPA;

EID: 84857044364     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.01.004     Document Type: Article

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