Ohmic processing of solid-liquid mixtures: Heat generation and convection effects
P.J. Fryer(University of Birmingham), Long Zhang(Chinese Academy of Sciences), A.A.P. de Alwis(University of Cambridge), E. Koury, A.G.F. Stapley(Loughborough University)
Cited by 104
Related Papers
Mapping energy consumption in food manufacturing
|Trends in Food Science & Technology|2019|273
Changes in the electrical conductivity of foods during ohmic heating
|International Journal of Food Science & Technology|1990|239
Engineering and chemical factors associated with fouling and cleaning in milk processing
|Experimental Thermal and Fluid Science|1997|220
Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
|Current Research in Food Science|2020|206
A prototype cleaning map: A classification of industrial cleaning processes
|Trends in Food Science & Technology|2009|197