Ohmic Heating for Pasteurization Using Electrical Conductivity in Fruit Juices

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Detalles Bibliográficos
Publicado en:	Current Research in Nutrition and Food Science vol. 13, no. 3 (Dec 2025), p. 1136-1145
Publicado:	Enviro Research Publishers
Materias:	United Nations > UN Food security pH Food processing industry Electrodes Heating Voltage Food preservation Titanium Aloe High temperature Room temperature Heat treatment Pasteurization Aluminum Guava Electrical resistivity Food processing Statistical analysis Electric currents Food prices Food quality Steel Efficiency Vegetables Mangoes Ohmic dissipation Viscosity Fruit juices Electric potential Conductivity Electric fields Juices Heating rate Fruits Electrical conductivity Resistance heating Processing industry Microwave heating Economic
Acceso en línea:	Citation/Abstract Full Text Full Text - PDF
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