Effect of voltage gradient and temperature on electrical conductivity of grape (Vitis vinifera L.) juice during ohmic heating
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Ohmic heating is an alternative fast heating technique of foods. It is important to determine electrical conductivity in order to decide on the applicability of ohmic heating technology for specific food products. In this study, grape juice was heated at different voltage gradients 10, 20, 30 and 40 V cm-1 holding at different temperature 55, 65 75 and 85 oC using a laboratory scale static ohmic heating system.
Tìm kiếm theo từ khóa liên quan:
Ohmic heating Grape juice Voltage gradient Electrical conductivity Grape (Vitis vinifera L.) Juice during ohmic heatingTài liệu liên quan:
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