Pulsed electric field enhanced drying of potato tissue
- Author
- LEBOVKA, Nikolai I1 2 ; SHYNKARYK, Nikolai V1 2 ; VOROBIEV, Eugene1
[1] Departement de Génie Chimique, Université de Technologie de Compiègne, Centre de Recherche de Royallieu, B.P. 20529, 60205 Compiègne, France
[2] Institute of Biocolloidal Chemistry named after F.D. Ovcharenko, NAS of Ukraine, 42, blvr. Vernadskogo, Kyiv 03142, Ukraine - Source
Journal of food engineering. 2007, Vol 78, Num 2, pp 606-613, 8 p ; ref : 49 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Diffusion coefficient Drying Potato Pulsed electric field Temperature dependence
- Keyword (fr)
- Champ impulsionnel Champ électrique Coefficient diffusion Pomme de terre Séchage Température Tissu Légume Tubercule
- Keyword (en)
- Pulsed field Electric field Diffusion coefficient Potato Drying Temperature Tissue Vegetables Tuber
- Keyword (es)
- Campo impulsional Campo eléctrico Coeficiente difusión Patata Secado Temperatura Tejido Hortalizas Tubérculo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18389987
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2005.10.032 
https://dx.doi.org/10.1016/j.jfoodeng.2005.10.032
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