Ohmic heating of pomegranate juice: Electrical conductivity and pH change

Ohmic heating of pomegranate juice: Electrical conductivity and pH change

Ohmic heating is an alternative fast heating method for food products. In this study, the effect of ohmic heating technique on electrical conductivity, heating rate, system performance and pH of pomegranate juice was investigated. Ohmic heating rate, electrical conductivity, and pH are dependent on...

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Bibliographic Details
Main Authors: Hosain Darvishi, Mohammad Hadi Khostaghaza, Gholamhassan Najafi
Format: Article
Language:English
Published: Elsevier 2013-06-01
Series:Journal of the Saudi Society of Agricultural Sciences
Subjects:
Ohmic heating
Electrical conductivity
Temperature
System performance
Pomegranate juice
Online Access:http://www.sciencedirect.com/science/article/pii/S1658077X12000318

Internet

http://www.sciencedirect.com/science/article/pii/S1658077X12000318

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