Journal of Food Protection, Vol. 74, No. 6, , Pages – doi: / Copyright G, International Association for Food . Tambien se deshidrataron osmoticamente por medio de calentamiento ohmico, utilizando como medio una solucion de glucosa al 57%, con voltaje variable. English Translation, Synonyms, Definitions and Usage Examples of Spanish Word ‘calentamiento óhmico’.

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The calibration results forthe accuracy of electrical conductivity of 0. Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries cv. These values are similar to those observed in the literaturefor pomegranate juice byGhourchi and Barzegar ,Akbarpour et al.

Modelling of vacuum osmotic dehydration of food journal of food engineering. They werewashed in cold tap water, drained, and then manually cut intofour or six pieces.

Calentamiento Ohmico Articulo | Juice | Nutrition

Moreno 1 Estimated H-index: The objective of the present work was to evaluate the effectof voltage gradient on electrical conductivity, heating rate, sys-tem performance and pH of pomegranate juice during ohmicheating.

All materials on our website are shared by users. Enhancement of diffusion through foods using alternating electric fields innovative food science and emerging technologies [IF: Moses 1 Estimated H-index: Kemp University of BirminghamP. Low-frequency dielectric changes in cellular food material from ohmic heating: As the voltage gradient increased, time,system performance and pH decreased.


Ohmic heating yields better products, clearly superior inquality than those processed by conventional heating Allaliet al. Thank you for visiting our website and your interest in our free products and services. Similar results are found tocorrespond well with those existing in the literature Assiryet al.

calentamiento óhmico – English Translation – Word Magic Spanish-English Dictionary

But, they did not report about electricalconductivity and system performance. We are nonprofit website to share and download documents. Production and hosting by Elsevier B. Properties measurement Pomegranate juice density was determined by applying thepycnometric method. Juice market in india Juice Nutrition.

The temperature dependency of the electrical conductivity li-quid products follows linear or quadratic relations, dependingon product type tested such as strawberry pulps Castro et al. To avoid microbial spoilage, it isnecessary to cause inactivation by applying heat by high tem-perature heating with very short exposition. The cell constant of the ohmic heater was1. The energy given to the system and the heat required toheat the sample to a prescribed temperature were calculatedby using the current, voltage and temperature values recordedduring the heating experiments.

Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries cv.

Accuracy The accuracy of ohmic system was compared calentameinto calibratedwith the standard conductivity. The important parameter in ohmic heating of a liquid foodproduct is its electrical conductivity behavior. Magazine Social Media Calentakiento Travel. The heat loss to the surroundings by naturalconvection was calculated from the following equation: Ohmic heating is a thermal processing method in which analternating electrical current is passed through food productsto generate heat internally Jha et al.


The energy given to the system Figure 1 Schematic diagram of the experimental ohmic heating system.

We are always happy to assist you. Juice Nutrition Page 9. Jorge Moreno 5 Estimated H-index: Simpson 18 Estimated H-index: Journal of the Saudi Society of Agricultural Sciences ,http: We Need Your Support. Icier and IlicaliaDarvishi et al. Total titratable acidity TA was determined potentiometri-cally using 0. Its advantages compared to conventional heatingalso include the more uniform and faster heating, cleaner andmore environmentally friendly; higher yield and higher reten-tion of nutritional value of food Vikram et al.

A holewith diameter of 1 cm was created on the surface of the cell toobserve the bubbles formation, insertion of thermocouple, andexit of vapor in the cell. Pedro Fito Polytechnic University of Valencia.

Calfntamiento resultswere reported as an average of three replicates. Suzanne KulshresthaSudhir K.

Effect of end point temperature innovative food science and emerging technologies [IF: