Ascorbic acid degradation kinetics and mass transfer effects in biological tissue during ohmic heating /

Ascorbic acid degradation kinetics and mass transfer effects in biological tissue during ohmic heating /

Bibliographic Details
Main Author:	Lima, Marybeth
Language:	English
Published:	The Ohio State University / OhioLINK 1996
Subjects:	Agriculture
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1487942182324078

Similar Items

Effect of ohmic heating on the degradation kinetics of ascorbic acid /
by: Assiry, Alhussein M.
Published: (1996)

Ohmic heating of foods : physical properties and applications /
by: Wang, Wei-Chi
Published: (1995)

Ohmic heating of foods : studies on microbicidal effect of electricity, electrical conductivity of foods, and heat transfer in liquid- particle mixtures /
by: Palaniappan, Sevugan
Published: (1991)

Ohmic and moderate electric field treatment of foods : studies on heat transfer modelling, blanching, drying, rehydration and extraction /
by: Sensoy, Ilkay
Published: (2002)

Kinetics of degradation of ascorbic acid by cyclic voltammetry method
by: Grudić Veselinka V., et al.
Published: (2015-01-01)

Effect of Ohmic Heating on Color, Rehydration and Textural Characteristics of Fresh Carrot Cubes
by: Bhale, Sandeep Dattatraya
Published: (2004)

ohmic heating of
by: uvi-ian-thag, et al.
Published: (2001)

Continuous flow of solid-liquid food mixtures during ohmic heating : fluid interstitial velocities, solid area fraction, orientation and rotation /
by: Zitoun, Khaled Bechir
Published: (1996)

Salt diffusion into vegetative tissue as pretreatment in ohmic heating
by: Wang, Wei-Chi
Published: (1991)

Ohmic heating of foods
by: de Alwis, Ajith Priyal
Published: (1990)

MATHEMATICAL MODELING AND MICROBIOLOGICAL VERIFICATION OF OHMIC HEATING OF SOLID-LIQUID MIXURES IN CONTINUOUS FLOW OHMIC HEATER SYSTEMS
by: Kamonpatana, Pitiya
Published: (2012)

Electrochemical reactions during ohmic heating
by: Samaranayake, Chaminda Padmal
Published: (2003)

Kinetics and properties of ascorbic acid oxidase
by: Elliott, Bernard Burton
Published: (1950)

Degradation of Ascorbic Acid in Ethanolic Solutions
by: Yi-Chin Tsai, et al.
Published: (2010)

Color, Texture and Rehydration Characteristics of Ohmically Treated Sweet Potatoes
by: Bhattiprolu, Sireesha
Published: (2004)

Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar
by: Çetin KADAKAL, et al.
Published: (2017-10-01)

NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE
by: Thamer A. Khalil Khalil
Published: (2017-06-01)

Factors affecting the stability of tomato juice fortified with ascorbic acid /
by: Semmelman, Jack
Published: (1961)

Convective thermal and concentration transfer effects in hydromagnetic peristaltic transport with Ohmic heating
by: F.M. Abbasi, et al.
Published: (2017-11-01)

Ohmic heating of viscous liquid foods
by: Marcotte, Michèle.
Published: (1999)

Comparison of quality change kinetics in ham emulsions cooked under conventional and ohmic heating conditions
by: Chiu, Lawrende, 1968-
Published: (2002)

The Effect of the Spraying of Ascorbic Acid and Thiamine on Vegetativeand Flowering Growth of Carnation Dianthus caryophyllusL
by: Abdul Razzak O. Hassan, et al.
Published: (2012-06-01)

Kinetic of Ascorbic Acid Dissolution in local pomegranate Juices
by: Rajab I.H. Doski
Published: (2019-06-01)

Study of the Effect of Glutathione and Ascorbic Acid on Nitrosation Kinetics
by: Yu-Jen Chen, et al.
Published: (2007)

Encapsulating ascorbic acid in biopolymer microparticles for delayed degradation.
by: Hsin-YinChiang, et al.
Published: (2015)

Photosensitized degradation of polysaccharides by methylene blue and ascorbic acid
by: Howard, K. R.
Published: (1973)

On radiative-magnetoconvective heat and mass transfer of a nanofluid past a non-linear stretching surface with Ohmic heating and convective surface boundary condition
by: Shweta Mishra, et al.
Published: (2016-12-01)

OHMIC heating for thermal processing of low-acid foods containing solid particulates
by: Sarang, Sanjay S.
Published: (2008)

Study of Liquid-contact Thawing by Ohmic Heating
by: HCI HSIN HUA, et al.
Published: (2002)

Study of vacuum evaporation by using ohmic heating
by: CHU CHIH YUAN, et al.
Published: (2004)

Temperature Distribution of Heterogeneous Food in Ohmic Heating
by: Shieh, Chi-Chong, et al.
Published: (1998)

The effect of solid-liquid ratio in ohmic heating
by: Jr Huei Peng, et al.
Published: (2001)

Effect of time, temperature and fortification level on the retention of ascorbic acid in fortified tomato juice /
by: Pope, Gerald Gene
Published: (1972)

Effect of time, temperature, and level of ascorbic acid fortification on the quality of canned apple juice /
by: Mahmoud, Mohamed Ibrahim
Published: (1976)

Decomposition and discoloration kinetics of L-ascorbic acid and its derivatives
by: Hung, Lan-hsin
Published: (2011)

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup
by: Massimiliano Rinaldi, et al.
Published: (2020-08-01)

Double diffusive magnetohydrodynamic heat and mass transfer of nanofluids over a nonlinear stretching/shrinking sheet with viscous-Ohmic dissipation and thermal radiation
by: Dulal Pal, et al.
Published: (2017-03-01)

Degradation for Ohmic Performance of Metals/Mg-doped GaN
by: Zhen-Dao Li, et al.
Published: (2004)

Soret-Dufour Effects on Hydromagnetic Non-Darcy Convective-Radiative Heat and Mass Transfer over a Stretching Sheet in Porous Medium with Viscous Dissipation and Ohmic Heating
by: Dulal Pal, et al.
Published: (2014-01-01)

The effect of time, temperature, and level of ascorbic acid fortification on the color of tomato juice /
by: Flinn, Gary Lee
Published: (1973)

Cannot write session to /tmp/vufind_sessions/sess_phcjfrqf0h7s1fhpitpjmj60ea