Influence of sucrose concentration on electric conductivity of banana pulp during ohmic heating
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,...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 8 vom: 15. Dez., Seite 664-672 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2018
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Ohmic heating banana pulp electrical conductivity sucrose concentration voltage gradients Dietary Sucrose Ascorbic Acid PQ6CK8PD0R |
| Online verfügbar |
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