The changes and interactions of electrical conductivity, water activity and viscosity in ohmic heat treatment.
碩士 === 大葉大學 === 食品工程研究所 === 90 === In this research, ohmic heating treatment was studied to observe the changes and interactions of electrical conductivity, water activity, and viscosity. Wheat starch, corn starch, potato starch were used as experimental materials. Starch and distilled water wer...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/76384972342188463897 |