Related references
Note: Only part of the references are listed.New natural convection heat transfer correlations in enclosures for building performance simulation
A. Rincon-Casado et al.
ENGINEERING APPLICATIONS OF COMPUTATIONAL FLUID MECHANICS (2017)
Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice
Sang-Soon Kim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms
R. A. H. Timmermans et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Innovative food processing technology using ohmic heating and aseptic packaging for meat
Ruri Ito et al.
MEAT SCIENCE (2014)
Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters
Francesco Marra
SCIENTIFIC WORLD JOURNAL (2014)
Synergistic combination of physical treatments and carvacrol for Escherichia coli O157:H7 inactivation in apple, mango, orange, and tomato juices
Abdenour Ait-Ouazzou et al.
FOOD CONTROL (2013)
Incidence of microorganisms from fresh orange juice processed by squeezing machines
I. Sospedra et al.
FOOD CONTROL (2012)
Bacterial spore inactivation at 45-65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice
Filipa V. M. Silva et al.
FOOD MICROBIOLOGY (2012)
Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice
S-Y Lee et al.
JOURNAL OF APPLIED MICROBIOLOGY (2012)
A Microwave and Ohmic Combination Heater for Uniform Heating of Liquid-Particle Food Mixtures
Won Choi et al.
JOURNAL OF FOOD SCIENCE (2011)
Modeling of ohmic heating patterns of multiphase food products using computational fluid dynamics codes
JaeYong Shim et al.
JOURNAL OF FOOD ENGINEERING (2010)
Inactivation Kinetics of Alicyclobacillus acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation
Ayse Handan Baysal et al.
JOURNAL OF FOOD PROTECTION (2010)
Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice
Filiz Icier et al.
JOURNAL OF FOOD ENGINEERING (2008)
Survival of Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes in cranberry juice concentrates at different °Brix levels
Elena Enache et al.
JOURNAL OF FOOD PROTECTION (2007)
Product formulation for ohmic heating: Blanching as a pretreatment method to improve uniformity in of solid-liquid food heating mixtures
S. Sarang et al.
JOURNAL OF FOOD SCIENCE (2007)
Salmonella and Shigella in freshly squeezed orange juice, fresh oranges, and wiping cloths collected from public markets and street booths in Guadalajara, Mexico:: Incidence and comparison of analytical routes
A. Castillo et al.
JOURNAL OF FOOD PROTECTION (2006)
Microwave heating: A new approach of simulation and validation
Kai Knoerzer et al.
CHEMICAL ENGINEERING & TECHNOLOGY (2006)
Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods
VB Vikram et al.
JOURNAL OF FOOD ENGINEERING (2005)
Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating
S Leizerson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice
S Leizerson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
A high density microelectrode array biosensor for detection of E-coli O157:H7
SA Radke et al.
BIOSENSORS & BIOELECTRONICS (2005)
Simulation and verification of ohmic heating in static heater using MRI temperature mapping
XF Ye et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
Survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in juice concentrates
OA Oyarzábal et al.
JOURNAL OF FOOD PROTECTION (2003)
Share Paper
