Innovative date syrup processing with ohmic heating technology: Physiochemical characteristics, yield optimization, and sensory attributes

The present study aimed to investigate the application of the ohmic heating (OH) technique in the production of date syrup from the date fruit of the Sukkary variety at different electric field strengths (EFS) (9, 10, and 11 V/cm). The results were compared to the conventional heating method (CH). T...

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Detalles Bibliográficos
Autores principales: Al-Hilphy, Asaad R., Al-Behadli, Thamer-K.M., Al-Mtury, Atheer A., Abd Al-Razzaq, Arzaq A., Shaish, Ayoub S., Liao, Lan, Zeng, Xin-An, Manzoor, Muhammad Faisal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10558822/
https://www.ncbi.nlm.nih.gov/pubmed/37809817
http://dx.doi.org/10.1016/j.heliyon.2023.e19583

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10558822/
https://www.ncbi.nlm.nih.gov/pubmed/37809817
http://dx.doi.org/10.1016/j.heliyon.2023.e19583

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