Article ID Journal Published Year Pages File Type
10277844 Journal of Food Engineering 2012 8 Pages PDF
Abstract
► The models for predicting temperatures of juices and purees during ohmic heating were developed. ► The models can precisely predict the temperatures of some samples such as concentrated purees. ► The qualities of ohmically-heated samples were comparable to those of conventionally-heated.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating
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