Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/44754
Título: | Ohmic heating for food processing |
Autor(es): | Vicente, A. A. Castro, Inês Alexandra Casaca Lage Teixeira, J. A. Pereira, Ricardo Nuno Correia |
Data: | 16-Mai-2012 |
Editora: | CRC Press |
Citação: | Pereira, 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 |
Resumo(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). [...] |
Tipo: | Capítulo de livro |
URI: | https://hdl.handle.net/1822/44754 |
ISBN: | 978-1439876787 |
e-ISBN: | 978-1-4398-7679-4 |
DOI: | 10.1201/b12112-22 |
Arbitragem científica: | yes |
Acesso: | Acesso restrito autor |
Aparece nas coleções: |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
---|---|---|---|---|
document_19524_1.pdf Acesso restrito! | 1,26 MB | Adobe PDF | Ver/Abrir |