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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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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Hindawi Publishing Corporation
2014
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| Accés en línia: | 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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