"Cold" electroporation in potato tissue induced by pulsed electric field

Journal of Food Engineering

Volumn 115, Issue 2, 2013, Pages 232-236

  Boussetta, N ^a   Grimi, N ^a   Lebovka, N I ^a,b   Vorobiev, E ^a  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

Author keywords

Disintegration index; Electrical conductivity; Electroporation; Potatoes; Power consumption; Pulsed electric fields

Indexed keywords

BIPOLAR PULSE; EFFECTIVE TOOL; ELECTRIC FIELD STRENGTH; ELECTRICAL CONDUCTIVITY; ELECTROPORATION; LINEAR TEMPERATURE; LOW TEMPERATURES; NON-ISOTHERMAL CONDITION; NONISOTHERMAL; POTATO TISSUE; POTATOES; POWER SAVINGS; PULSE DURATIONS; PULSED ELECTRIC FIELD; REFERENCE TEMPERATURE; TEMPERATURE COEFFICIENT; TEMPERATURE INCREASE; THERMAL HEATING; TOTAL POWER;

ELECTRIC CONDUCTIVITY; ELECTRIC FIELDS; ELECTRIC POWER UTILIZATION; FLUIDIZED BED COMBUSTION; HAND HELD COMPUTERS; ISOTHERMS; TRANSMISSIONS;

TISSUE;

SOLANUM TUBEROSUM;

EID: 84869487974     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.019     Document Type: Article

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