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20231225051731.0 |
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231225s2018 xx |||||o 00| ||eng c |
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7 |
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|a 10.1177/1082013218787069
|2 doi
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|a pubmed24n0954.xml
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|a (DE-627)NLM286452154
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|a (NLM)30004253
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|a eng
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| 100 |
1 |
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|a Poojitha, P
|e verfasserin
|4 aut
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|a Influence of sucrose concentration on electric conductivity of banana pulp during ohmic heating
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|c 2018
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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| 500 |
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|a Date Completed 04.03.2019
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|a Date Revised 04.03.2019
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a Ohmic heating is a substitutive rapid heating method for food products. In this study, banana pulp with different concentrations of sugar is ohmically heated and the influence of sucrose concentration on electrical conductivity was investigated. The electrical conductivity, pH, total soluble solids, acidity, ascorbic acid content before and after ohmic heat treatment were also analysed. As the sucrose concentration increased, heating time at various voltage gradients 13.33, 20 and 26.66 V/cm increased, and the electrical conductivity decreased. As the voltage gradient increased, the pH and TSS of treated pulp with different sugar concentration increased followed by decrease in colour and acidity
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|a Journal Article
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|a Ohmic heating
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|a banana pulp
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|a electrical conductivity
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|a sucrose concentration
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|a voltage gradients
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| 650 |
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|a Dietary Sucrose
|2 NLM
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| 650 |
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|a Ascorbic Acid
|2 NLM
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| 650 |
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|a PQ6CK8PD0R
|2 NLM
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| 700 |
1 |
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|a Athmaselvi, K A
|e verfasserin
|4 aut
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| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 24(2018), 8 vom: 15. Dez., Seite 664-672
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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1 |
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|g volume:24
|g year:2018
|g number:8
|g day:15
|g month:12
|g pages:664-672
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| 856 |
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|u http://dx.doi.org/10.1177/1082013218787069
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