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