Ohmic Heating Technology and Quality Characteristics of some Fruits
TAREK GAMAL MOHAMED ABD EL-MAKSOUD;
Abstract
The present work aimed to study the use of ohmic heating in the processing of mango, apple, apricot and strawberry pulp comparing to conventional method. Pulps were processed by using ohmic heating under the studied suitable conditions. Physical, chemical
Other data
| Title | Ohmic Heating Technology and Quality Characteristics of some Fruits | Other Titles | تكنولوجيا التسخين بالتيار العالي التردد( الأومي) وخصائص الجودة للب بعض الفاكهة | Authors | TAREK GAMAL MOHAMED ABD EL-MAKSOUD | Keywords | Ohmic Heating Technology and Quality Characteristics of some Fruits | Issue Date | 2013 | Description | The present work aimed to study the use of ohmic heating in the processing of mango, apple, apricot and strawberry pulp comparing to conventional method. Pulps were processed by using ohmic heating under the studied suitable conditions. Physical, chemical |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 123302R9639.pdf | 626.78 kB | Adobe PDF | View/Open |
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