Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics
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چکیده
منابع مشابه
Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics
The effects of field strength and multiple thermal treatments on electrical conductivity of strawberry products were investigated. Electrical conductivity increased with temperature for all the products and conditions tested following linear relations. Electrical conductivity was found to depend on the strawberry-based product. An increase of electrical conductivity with field strength was obvi...
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ژورنال
عنوان ژورنال: Innovative Food Science & Emerging Technologies
سال: 2004
ISSN: 1466-8564
DOI: 10.1016/j.ifset.2003.11.001