Affordable Access

Publisher Website

Electrical resistance heating of foods

Authors
Journal
Trends in Food Science & Technology
0924-2244
Publisher
Elsevier
Publication Date
Volume
4
Issue
11
Identifiers
DOI: 10.1016/0924-2244(93)90018-6

Abstract

Abstract Electrical resistance heating allows particles and liquids to heat at the same rate and permits the rapid heating of mixtures with high solids fractions. To understand the process, it is necessary to study food electrical conductivity and predict the resulting heating patterns.

There are no comments yet on this publication. Be the first to share your thoughts.