ELECTRICAL-RESISTANCE HEATING OF FOODS

被引：17
作者：
FRYER, P
LI, Z
机构：
[1] Peter Fryer and Zhang Li are, the Department of Chemical Engineering, Cambridge, CB2 3RA, Pembroke Street
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1993年 / 4卷 / 11期
关键词：
D O I：
10.1016/0924-2244(93)90018-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Electrical resistance heating allows particles and liquids to heat at the same rate and permits the rapid heating of mixtures with high solids fractions. To understand the process, it is necessary to study food electrical conductivity and predict the resulting heating patterns.
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页码：364 / 369
页数：6
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