Investigation of voltage gradient and electrode type effects on processing time, energy consumption and product quality in production of Tomato Paste by ohmic heating
Introduction Thermal processing has a huge impact on the textural attribute of the final food product and texture is a major factor contributing the overall quality of food. Ohmic heating is an advanced thermal processing method in which heat is internally generated within foods by passing an alter...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2017-05-01
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| Series: | Journal of Agricultural Machinery |
| Subjects: | |
| Online Access: | https://jame.um.ac.ir/index.php/jame/article/view/47150 |