Comparison of quality characteristics of tomato paste produced under ohmic-vacuum combination heating and conventional heating
The proposed work compares a combination of ohmic and vacuum heating (OH-VC) with conventional heating. Tomato paste was freshly extracted from tomatoes and subjected to 0-220 V alternating current (AC) with 50 Hz frequency under a pressure of 0.3-0.7 bar until the temperature reached 87 °C and comp...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2021-12-01
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| Col·lecció: | Applied Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2772502221000147 |
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