II-1. Gel forming properties of fish meat paste by using ohmic heating
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چکیده
منابع مشابه
Ohmic Heating Behaviour and Electrical Conductivity of Tomato Paste
The ohmic heating rate of a food is highly influenced by its electrical conductivity (σ). In this study, tomato was ohmically heated by using five different voltage gradients (6–14 V/cm). Measurements were made from 26 to 96°C and showed a linear increase in σ values with increasing temperature. The voltage gradient was statistically significant on the heating time (P < 0.05). The ohmic heating...
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Ohmic heating is defined as a process which alternating electric current is passed through food with the primary purpose of heating it due to the electrical resistance and can be specially applied as an alternative heating method. In this research, Aloe vera gel concentrates having 0.5-2% soluble solids were ohmically heated up to 60°C by using four different voltage gradi...
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15 صفحه اولEffect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste
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متن کاملComparison of Chemical Properties of Food Products Processed by Conventional and Ohmic Heating*
The effect of ohmic and conventional heat processing of different food products on their chemical and physical parameters was studied. Depending on the food being analysed, parameters such as pH, total solids, ash, titratable acidity, ascorbic acid, total sugars, total fatty acids, total phenolic compounds, and anthocyanins content were determined before and after ohmic and conventional pasteur...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 2012
ISSN: 0021-5392,1349-998X
DOI: 10.2331/suisan.78.793