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Information Journal Paper

Title

INVESTIGATION OF VOLTAGE GRADIENT AND ELECTRODE TYPE EFFECTS ON PROCESSING TIME, ENERGY CONSUMPTION AND PRODUCT QUALITY IN PRODUCTION OF TOMATO PASTE BY OHMIC HEATING

Pages

  152-164

Abstract

 Introduction: Thermal processing has a huge impact on the textural attribute of the final food product and texture is a major factor contributing the overall quality of food. Ohmic heating is an advanced thermal processing method in which heat is internally generated within foods by passing an alternating electric current through them. Ohmic heating can volumetrically heat the entire mass of a food system, resulting in faster heating, better quality and less energy consumption than conventional thermal processing. Gradient voltage and electrode type have high effect on ohmic heating system. …

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    APA: Copy

    TORKIAN BOLDAJI, M., BORGHAEI, A.M., BEHESHTI, B., & HOSSEINI, S.E.. (2017). INVESTIGATION OF VOLTAGE GRADIENT AND ELECTRODE TYPE EFFECTS ON PROCESSING TIME, ENERGY CONSUMPTION AND PRODUCT QUALITY IN PRODUCTION OF TOMATO PASTE BY OHMIC HEATING. JOURNAL OF AGRICULTURAL MACHINERY, 7(1), 152-164. SID. https://sid.ir/paper/201321/en

    Vancouver: Copy

    TORKIAN BOLDAJI M., BORGHAEI A.M., BEHESHTI B., HOSSEINI S.E.. INVESTIGATION OF VOLTAGE GRADIENT AND ELECTRODE TYPE EFFECTS ON PROCESSING TIME, ENERGY CONSUMPTION AND PRODUCT QUALITY IN PRODUCTION OF TOMATO PASTE BY OHMIC HEATING. JOURNAL OF AGRICULTURAL MACHINERY[Internet]. 2017;7(1):152-164. Available from: https://sid.ir/paper/201321/en

    IEEE: Copy

    M. TORKIAN BOLDAJI, A.M. BORGHAEI, B. BEHESHTI, and S.E. HOSSEINI, “INVESTIGATION OF VOLTAGE GRADIENT AND ELECTRODE TYPE EFFECTS ON PROCESSING TIME, ENERGY CONSUMPTION AND PRODUCT QUALITY IN PRODUCTION OF TOMATO PASTE BY OHMIC HEATING,” JOURNAL OF AGRICULTURAL MACHINERY, vol. 7, no. 1, pp. 152–164, 2017, [Online]. Available: https://sid.ir/paper/201321/en

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