Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters

Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace's equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involvin...

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Bibliographic Details
Main Author: Marra, Francesco
Format: Artigo
Language:Inglês
Published: Hindawi Publishing Corporation 2014
Subjects:
Research Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC3914513/
https://ncbi.nlm.nih.gov/pubmed/24574874
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/236437
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