Ohmic heating in food processing /

"This special volume is devoted to Ohmic heating of foods covering several aspects of its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, development and technology, both basic and applied. The structure of this volume is uniquely different from o...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Ramaswamy, Hosahalli S.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, FL : CRC Press, Ã2014.
Colección:Electro-technologies for food processing series.
Temas:
Food industry and trade > Congresses.
Food > Preservation.
Food Preservation
Aliments > Conservation.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade
Conference papers and proceedings
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Section 1. Basics of Ohmic heating
  • section 2. Electrical conductivity
  • section 3. Biological effects of electricity on foods
  • section 4. Ohmic heating behavior and design parameters
  • section 5. Equipment for Ohmic heating
  • section 6. Modeling of Ohmic heating
  • section 7. Ohmic heating as applied to specific foods
  • section 8. Other applications and future uses of Ohmic heating
  • section 9. Process validation.

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