01321nam a2200205Ia 4500 CTU_188035 210402s9999 xx 000 0 und d 3761000 664.028 O.38 Ohmic heating in food processing Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim. Boca Raton, FL CRC Press 2014 Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It describes the importance of Ohmic technology and how to implement it in practice, addressing basic theory, principles, and applicati. Food,Food industry and trade,Electric currents,Electric fields,Thực phẩm Preservation,Quality control,Heating effects,Industrial applications,Bảo quản Thoại Linh,Hải Trung tâm Học liệu Trường Đại học Cần Thơ