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Ohmic heating of pomegranate juice: Electrical conductivity and pH change
Ohmic heating is an alternative fast heating method for food products. In this study, the effect of ohmic heating technique on electrical conductivity, heating rate, system performance and pH of pomegranate juice was investigated. Ohmic heating rate, electrical conductivity, and pH are dependent on...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2013-06-01
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| Colecção: | Journal of the Saudi Society of Agricultural Sciences |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S1658077X12000318 |
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