Ohmic heating of pomegranate juice: Electrical conductivity and pH change
نویسندگان
چکیده
منابع مشابه
Ohmic Heating Behaviour and Electrical Conductivity of Tomato Paste
The ohmic heating rate of a food is highly influenced by its electrical conductivity (σ). In this study, tomato was ohmically heated by using five different voltage gradients (6–14 V/cm). Measurements were made from 26 to 96°C and showed a linear increase in σ values with increasing temperature. The voltage gradient was statistically significant on the heating time (P < 0.05). The ohmic heating...
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ژورنال
عنوان ژورنال: Journal of the Saudi Society of Agricultural Sciences
سال: 2013
ISSN: 1658-077X
DOI: 10.1016/j.jssas.2012.08.003