Treatment of potato tissue by pulsed electric fields with time-variable strength: Theoretical and experimental analysis

Journal of Food Engineering

Volumn 137, Issue , 2014, Pages 23-31

  Lebovka, N I ^a,b   Mhemdi, H ^a   Grimi, N ^a   Bals, O ^a   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; Time variable electric field strength

Indexed keywords

COMPUTER SIMULATION; ELECTRIC CONDUCTIVITY; ELECTRIC POWER SUPPLIES TO APPARATUS; ELECTRIC POWER UTILIZATION; ENERGY UTILIZATION; EXPERIMENTS; OPTIMAL SYSTEMS; TISSUE;

ELECTRIC FIELD STRENGTH; ELECTRICAL CONDUCTIVITY; ELECTROPORATION; POTATOES; PULSED ELECTRIC FIELD;

ELECTRIC FIELDS;

EID: 84899119962     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.03.032     Document Type: Article

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