Ohmic Heating Technology - A Review
| العنوان: | Ohmic Heating Technology - A Review |
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| المؤلفون: | G. Anjaly Ann Annie Shaju |
| المصدر: | International Journal of Current Microbiology and Applied Sciences. 10:177-182 |
| بيانات النشر: | Excellent Publishers, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | digestive, oral, and skin physiology |
| الوصف: | Ohmic heating is a novel technology for food processing. This review paper summarizes there search progress and application in Ohmic heating technology used in food processing. Ohmic heating is an electrical resistance heating method for the heat treatment of food products. When electric current passes through the food, the food heats up because of its internal electrical resistance. In this process heating rate depends upon the electrical conductivity and field strength. By this method a product under goes a minimum structural damage, retain its nutritional value. This technique gives excellent processed quality products in minimum operating time. |
| تدمد: | 2319-7706 2319-7692 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::ebfdbac3fb2b17c5aff846472b96c001 https://doi.org/10.20546/ijcmas.2021.1012.020 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........ebfdbac3fb2b17c5aff846472b96c001 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23197706 23197692 |
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