The electrical conductivity of foods

Ohmic Heating in Food Processing

Volumn , Issue , 2014, Pages 37-51

  Zareifard, M Reza ^a   Ramaswamy, Hosahalli S ^b   Marcotte, Michele ^c,d   Karimi, Yousef ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b MCGILL UNIVERSITY   (Canada)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^d OTTAWA RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTRIC CONDUCTIVITY OF SOLIDS; ELECTRIC FIELDS; HEATING; HEATING RATE; LIQUIDS; MATRIX ALGEBRA; OILS AND FATS; PRODUCT DESIGN; SPECIFIC HEAT;

ELECTRICAL CONDUCTIVITY; ELECTRICALLY CONDUCTIVE; HIGH FREQUENCY HF; INFLUENCE PARAMETER; ITS APPLICATIONS; OHMIC HEATING SYSTEMS; PROCESSING LINES; TEMPERATURE RISE;

THERMAL PROCESSING (FOODS);

EID: 85014341922     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b16605     Document Type: Chapter

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