Salt diffusion into vegetable tissue as a pretreatment for ohmic heating: Determination of parameters and mathematical model verification
- 31 December 1993
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 20 (4) , 311-323
- https://doi.org/10.1016/0260-8774(93)90081-t
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Diffusion Coefficients of Glucose, Potassium, and Magnesium in Maine Russet Burbank and Maine Katahdin Potatoes from 45 to 90°CJournal of Food Science, 1989
- Effect of Soaking-Blanching Conditions on Glucose Losses in Potato SlicesCanadian Institute of Food Science and Technology Journal, 1984
- Heat and Mass Transfer During the Warm Water Blanching of PotatoesJournal of Food Science, 1983
- Application of Leaching Model to Describe Potato Nutrient Losses in Hot Water BlanchingJournal of Food Science, 1982
- DIFFUSION OF CHLORIDE, NITRITE, AND NITRATE IN BEEF AND PORKJournal of Food Science, 1980
- Diffusion of Curing Brine in Tumbled and Non-Tumbled Porcine TissueJournal of Food Protection, 1978
- The diffusion of salt in pork muscle and fat tissueJournal of the Science of Food and Agriculture, 1966