Article ID Journal Published Year Pages File Type
10277850 Journal of Food Engineering 2012 6 Pages PDF
Abstract
► Effects of different cooking methods on texture of root vegetables were studied. ► Ohmic cooking softened carrot, red beet and golden carrot, at greater rates. ► Final weight loss of Ohmically heated sample was greater than other methods. ► Ohmic heating can be used for controlled modification of vegetables texture.
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Authors
, , ,