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Performance and Evaluation of Ohmic Heating Assisted Lye and Salt Concentration on Peeling Quality of Tomato

机译：欧姆加热辅助LYE和盐浓度对番茄剥离质量的性能和评价

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S.R. Sawant; J.P. Pandey; Anupama Singh; Om Prakash;
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年度 2018
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1. Tomato peeling by ohmic heating: Effects of lye-salt combinations and post-treatments on weight loss, peeling quality and firmness [J] . Wongsa-Ngasri Pisit, Sastry Sudhir K. Innovative Food Science & Emerging Technologies . 2016,第Null期

机译：欧姆加热番茄去皮：碱盐组合和后处理对减肥，去皮质量和硬度的影响
2. Tomato peeling by ohmic heating with lye-salt combinations: Effects of operational parameters on peeling time and skin diffusivity [J] . Wongsa-Ngasri Pisit, Sastry Sudhir K. Journal of food engineering . 2016,第Octa期

机译：通过与盐-盐组合的欧姆加热进行番茄去皮：操作参数对去皮时间和皮肤扩散性的影响
3. Ohmic Heating Assisted Lye Peeling of Pears [J] . Sarvesh Gupta, Sudhir K. Sastry Journal of Food Science . 2018,第4a6期

机译：欧姆加热辅助梨碱液剥皮
4. Development of infrared heating technology for tomato peeling [C] . Zhongli Pan, Xuan Li, Yong Wang, International congress on engineering and food . 2011

机译：番茄剥落红外加热技术的开发
5. Ohmic heating of biomaterials: Peeling and effects of rotating electric field. [D] . Wongsa-Ngasri, Pisit. 2004

机译：生物材料的欧姆加热：剥离和旋转电场的影响。
6. The process of producing tomato paste by ohmic heating method [O] . Mehdi Torkian Boldaji, Ali Mohammd Borghei, Babak Beheshti, 2015

机译：欧姆加热法生产番茄酱的工艺
7. Effect of Ohmic Heating and Lye-Salt Concentrations on Quality Characteristics of Tomato Puree [O] . Sawant Sanket Ramnath, Pandey Jai Prakash, Anupama Singh, 2018

机译：欧姆加热和枸杞浓度对番茄酱品质特征的影响
8. Results of a Pilot Field Study to Evaluate the Effectiveness of CleaningResidential Heating and Air Conditioning Systems and the Impact on Indoor Air Quality and System Performance [R] . Fortmann, R., Gentry, C., Foarde, K., 1997

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Performance and Evaluation of Ohmic Heating Assisted Lye and Salt Concentration on Peeling Quality of Tomato

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