Ohmic Heating in Food Processing
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This book covers all aspects of Ohmic heating, its science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It provides a general overview of Ohmic processing, such as the basic concepts of electricity; the effects of electricity on foods, microorganisms, and enzymes; and a comparison of Ohmic heating and other heating methods. In addition to providing the basic theory and principles, the book provides examples of applications of Ohmic heating for different classes of food products.
Get Ohmic Heating in Food Processing by Hosahalli S. Ramaswamy at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Taylor & Francis Ltd and it has 530 pages.
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