Accelerated texture softening of some root vegetables by Ohmic heating

Journal of Food Engineering

Volumn 113, Issue 2, 2012, Pages 275-280

  Farahnaky, Asgar ^a   Azizi, Rezvan ^a   Gavahian, Mohsen ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Conventional heating; Microwave; Ohmic heating; Texture

Indexed keywords

CONVENTIONAL HEATING; LOW POWER; MICROWAVE METHODS; MICROWAVE PROCESS; NEGATIVE CORRELATION; PROCESSING METHOD; PROCESSING TIME; RED BEET; TEXTURAL PARAMETERS; TEXTURAL PROPERTIES; TEXTURE PROFILE ANALYSIS; TEXTURE SOFTENING; WEIGHT LOSS;

DATA PROCESSING; HARDNESS; JOULE HEATING; MICROWAVES; TEXTURES; VEGETABLES;

HEATING;

BETA VULGARIS SUBSP. VULGARIS; DAUCUS CAROTA;

EID: 84864431812     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.05.039     Document Type: Article

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