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https://hdl.handle.net/1822/2569| Título: | The influence of field strength, sugar and solid content on electric conductivity of strawberry products |
| Autor(es): | Castro, Inês Teixeira, J. A. Salengke, S. Sastry, S. K. Vicente, A. A. |
| Data: | Abr-2003 |
| Editora: | Blackwell Publishing |
| Revista: | Journal of food process engineering |
| Citação: | "Journal of food process engineering". ISSN 0145-8876. 26:1 (2003) 17-30. |
| Relatório da Série N.º: | 2003;08 |
| Resumo(s): | The effects of field strength, soluble solids (from 14 to 59.5 ºBrix) and particle size (using two size distributions) on electrical conductivity were investigated. Electrical conductivity increased with temperature for all the products and conditions tested following linear or quadratic relations. Electrical conductivity was found to vary greatly between strawberry-based products. An increase of electrical conductivity with field strength was obvious for fresh strawberries and strawberry jelly but not for strawberry pulp, probably due to the presence of texturizing agents. This parameter decreases with the increase of solids and sugar content. For some of the formulations tested (solid content over 20% w/w and over 40 ºBrix) a different design of ohmic heater may be necessary because of the low values of electrical conductivity. |
| Tipo: | Artigo |
| URI: | https://hdl.handle.net/1822/2569 |
| DOI: | 10.1111/j.1745-4530.2003.tb00587.x |
| ISSN: | 0145-8876 1745-4530 |
| Versão da editora: | http://www.blackwellpublishing.com/ |
| Arbitragem científica: | yes |
| Acesso: | Acesso aberto |
| Aparece nas coleções: |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| 2003-08[1].pdf | 963,12 kB | Adobe PDF | Ver/Abrir |
