Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/44754

TitleOhmic heating for food processing
Author(s)Vicente, A. A.
Castro, Inês Alexandra Casaca Lage
Teixeira, J. A.
Pereira, Ricardo Nuno Correia
Issue date16-May-2012
PublisherCRC Press
CitationPereira, Ricardo N.; Vicente, António A.; Castro, I.; Teixeira, J. A., Ohmic Heating for Food Processing. In Da-Wen Sun, Thermal Food Processing: New Technologies and Quality Issues, Second Edition, Vol. Contemporary Food Engineering (Book 24), CRC Press, 2012. ISBN: 978-1439876787, 459-500
Abstract(s)[Excerpt] Introduction: Ohmic heating (OH) (also called Joule heating, electrical resistance heating, direct electrical resistance heating, electroheating, or electroconductive heating) is defined as a process where electric currents are passed through foods to heat them (Figure 18.1). Heat is internally generated due to electrical resistance [1]. OH is distinguished from other electrical heating methods by (a) the presence of electrodes contacting the foods (in microwave and inductive heating electrodes are absent), (b) the frequency applied (unrestricted, except for the specially assigned radio or microwave frequency range), and (c) waveform (also unrestricted, although typically sinusoidal). [...]
TypeBook part
URIhttp://hdl.handle.net/1822/44754
ISBN978-1439876787
e-ISBN978-1-4398-7679-4
DOI10.1201/b12112-22
Peer-Reviewedyes
AccessRestricted access (Author)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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