The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating

Journal of Food Engineering

Volumn 113, Issue 2, 2012, Pages 226-233

  Tumpanuvatr, Titaporn ^a   Jittanit, Weerachet ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Botanical beverages; Concentrated juice; Concentrated puree; Electrical conductivity; Mathematical model; Ohmic heating

Indexed keywords

CONCENTRATED JUICE; CONCENTRATED PUREE; CONVENTIONAL HEATING METHODS; ELECTRICAL CONDUCTIVITY; OHMIC HEATING SYSTEMS; PINEAPPLE JUICE; SENSORIAL QUALITIES; TEMPERATURE CHANGES; TEMPERATURE ESTIMATION; TEMPERATURE PREDICTION; TEMPERATURE VARIATION; VITAMIN C;

ELECTRIC CONDUCTIVITY; FORECASTING; FRUIT JUICES; HEAT LOSSES; HEATING; JOULE HEATING; MATHEMATICAL MODELS; MOISTURE; TEMPERATURE DISTRIBUTION;

CONCENTRATION (PROCESS);

ANANAS COMOSUS;

EID: 84864454917     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.05.044     Document Type: Article

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