Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters

Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace's equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involvin...

Descripción completa

Detalles Bibliográficos
Autor principal: Marra, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3914513/
https://www.ncbi.nlm.nih.gov/pubmed/24574874
http://dx.doi.org/10.1155/2014/236437

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3914513/
https://www.ncbi.nlm.nih.gov/pubmed/24574874
http://dx.doi.org/10.1155/2014/236437

Ejemplares similares