The use of direct resistance heating in the food industry
- 1 January 1990
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 11 (1), 3-27
- https://doi.org/10.1016/0260-8774(90)90036-8
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Changes in the electrical conductivity of foods during ohmic heatingInternational Journal of Food Science & Technology, 1990
- Ohmic heating—a new process for the food industryPower Engineering Journal, 1987
- Electroconductive thawing by liquid contactInternational Journal of Food Science & Technology, 1983
- Blanching by electro‐conductive heatingInternational Journal of Food Science & Technology, 1975
- A Study of the Electro-Pure Process of Treating MilkJournal of Dairy Science, 1919