Ohmic Heating in Food Processing

Ohmic Heating in Food Processing

Autor: Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim
Wydawca: CRC Press
Wydanie: 1
Data publikacji: 2014
ISBN: 9781138198968

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Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics,

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