Temperature dependent electrical conductivities of fruit purees during ohmic heating

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Temperature dependent electrical conductivities of fruit purees during ohmic heating

Ohmic heating takes its name from Ohm's law; the food material switched between electrodes has a role of resistance in the circuit. In this study, the apricot and peach purees were heated on a laboratory scale static ohmic heater by applying voltage gradients in the range of 20-70 V/cm. The vol...

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Bibliographic Details
Main Authors:	Icier, Filiz, Ilicali, Coskan
Format:	Article
Language:	English English
Published:	Elsevier 2005
Subjects:	Electric conductivity Fruit - Processing Electric heating
Online Access:	http://psasir.upm.edu.my/id/eprint/18359/ http://psasir.upm.edu.my/id/eprint/18359/1/Temperature%20dependent%20electrical%20conductivities%20of%20fruit%20purees%20during%20ohmic%20heating.pdf

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