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

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dc.contributor.authorVicente, A. A.por
dc.contributor.authorCastro, Inês Alexandra Casaca Lagepor
dc.contributor.authorTeixeira, J. A.por
dc.contributor.authorPereira, Ricardo Nuno Correiapor
dc.date.accessioned2017-02-14T11:21:59Z-
dc.date.issued2012-05-16-
dc.identifier.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-
dc.identifier.isbn978-1439876787por
dc.identifier.urihttp://hdl.handle.net/1822/44754-
dc.description.abstract[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). [...]eng
dc.description.sponsorship(undefined)por
dc.language.isoengpor
dc.publisherCRC Presspor
dc.rightsclosedAccesspor
dc.titleOhmic heating for food processingpor
dc.typebookPartpor
dc.peerreviewedyes-
dc.commentsCEB19524por
sdum.publicationstatusinfo:eu-repo/semantics/publishedVersionpor
oaire.citationStartPage459por
oaire.citationEndPage499por
oaire.citationTitleThermal Food Processing: New Technologies and Quality Issuespor
oaire.citationVolumeContemporary Food Engineering (Book 24)-
dc.date.updated2017-01-29T15:05:30Z-
dc.identifier.doi10.1201/b12112-22por
dc.identifier.esbn978-1-4398-7679-4por
dc.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentarpor
sdum.bookTitleThermal Food Processing: New Technologies and Quality Issues, Second Edition-
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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