Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree

Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree

The effect of temperatures (30–90°C) and concentrations (50% and 100%) on rheological parameters of mulberry puree processed with ohmic heating (OH) were evaluated. The electrical conductivities of mulberry puree ranged from 0.022 to 0.102 S/m for 50% puree and 0.052 to 0.185 S/m for 100% puree. The...

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Bibliographic Details
Main Authors: Gemala Hardinasinta, Salengke Salengke, Mursalim Mursalim, Junaedi Muhidong
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2021-08-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
ohmic heating
mulberry puree
rheological characteristics
pseudo activation energy
electrical conductivity
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Ohmic-Heating-on-the-Rheological-Characteristics-and-Electrical-Conductivity,140151,0,2.html

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http://journal.pan.olsztyn.pl/Effect-of-Ohmic-Heating-on-the-Rheological-Characteristics-and-Electrical-Conductivity,140151,0,2.html

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