Microwave combined drying of red beetroot puree pretreated by ohmic heating

dc.contributor.author	CECLU, Liliana
dc.contributor.author	NISTOR, Oana-Viorela
dc.date.accessioned	2019-10-24T07:21:11Z
dc.date.available	2019-10-24T07:21:11Z
dc.date.issued	2018
dc.identifier.citation	CECLU, Liliana, NISTOR, Oana-Viorela. Microwave combined drying of red beetroot puree pretreated by ohmic heating. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 64. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/5148
dc.description	Abstract	en_US
dc.description.abstract	Ohmic heating is an advanced thermal food processing technique where heat is internally generated in a sample using the electric current. This provides rapid and uniform heating in the intire volume of the sample. This novel technique based on the electric field is resulting in less thermal damage in food. Ohmic heating has immense potential for achieving rapid and uniform heating in foods, providing microbiologically safe and high quality foods.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	processing technique	en_US
dc.subject	microwave	en_US
dc.subject	ohmic heating	en_US
dc.title	Microwave combined drying of red beetroot puree pretreated by ohmic heating	en_US
dc.type	Article	en_US