Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree
The effect of temperatures (30–90°C) and concentrations (50% and 100%) on rheological parameters of mulberry puree processed with ohmic heating (OH) were evaluated. The electrical conductivities of mulberry puree ranged from 0.022 to 0.102 S/m for 50% puree and 0.052 to 0.185 S/m for 100% puree. The...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Ohmic-Heating-on-the-Rheological-Characteristics-and-Electrical-Conductivity,140151,0,2.html |
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