Continuous ohmic heating system for the pasteurization of fermented red pepper paste

Innovative Food Science and Emerging Technologies

Volumn 42, Issue , 2017, Pages 190-196

  Cho, Won Il ^a   Kim, Eun Jung ^b   Hwang, Hee Jeong ^b   Cha, Yun Hwan ^c   Cheon, Hee Soon ^d   Choi, Jun Bong ^e   Chung, Myong Soo ^b  

^a CJ Corporation   (South Korea)

^b Ewha Womans University   (South Korea)

^c Soong Eui Women's College   (South Korea)

^d Seoul Housing Corporation   (South Korea)

^e Suwon University   (South Korea)

Author keywords

Continuous ohmic heating system; Gochujang; Highly viscous foods; Pasteurization; Red pepper paste

Indexed keywords

ELECTRODES; ENERGY EFFICIENCY; FOOD PROCESSING; FOOD PRODUCTS; HEATING; HEATING EQUIPMENT; PASTEURIZATION; STERILIZATION (CLEANING);

CONVENTIONAL HEATING; GOCHUJANG; MICROBIAL INACTIVATION; OHMIC HEATING SYSTEMS; OPTIMAL CONDITIONS; PROCESSING TECHNIQUE; RED PEPPERS; THICKENING PROPERTIES;

THERMAL PROCESSING (FOODS);

EID: 85023645418     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.07.020     Document Type: Article

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