| Página principal > Artículos > Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization > MARC |
000133149 001__ 133149 000133149 005__ 20250923084414.0 000133149 0247_ $$2doi$$a10.1016/j.jfoodeng.2024.111974 000133149 0248_ $$2sideral$$a137835 000133149 037__ $$aART-2024-137835 000133149 041__ $$aeng 000133149 100__ $$0(orcid)0000-0003-1002-5458$$aAstráin-Redín, Leire 000133149 245__ $$aOhmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization 000133149 260__ $$c2024 000133149 5060_ $$aAccess copy available to the general public$$fUnrestricted 000133149 5203_ $$aOhmic cooking is considered a fast and homogeneous process. However, achieving heating uniformity depends on several process parameters and intrinsic product characteristics. Furthermore, reference indicators for evaluating the ohmic process and generating reliable comparisons with conventional cooking are still lacking. The objective of this study was to investigate the reliability of the use of power input and cooking value as process indicators. The results showed that the specific ohmic power did affect only the heating rate but not the heating uniformity and the tissue softening rate. Therefore, the power input as process acceleration tool is not sufficient as stand-alone process indicator because other critical parameters (i.e., electrical conductivity) need to be taken into account to display the complex product-process-interactions. The cooking value was proven to be not valid as indicator for ohmic heating, as it does not take into account additional effects not attributable to only thermal exposure. 000133149 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000133149 590__ $$a5.8$$b2024 000133149 592__ $$a1.159$$b2024 000133149 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 181 = 0.188$$c2024$$dQ1$$eT1 000133149 593__ $$aFood Science$$c2024$$dQ1 000133149 591__ $$aENGINEERING, CHEMICAL$$b38 / 175 = 0.217$$c2024$$dQ1$$eT1 000133149 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000133149 700__ $$aWaldert, Kate 000133149 700__ $$aGiancaterino, Marianna 000133149 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza 000133149 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez-Lanzarote, Ignacio$$uUniversidad de Zaragoza 000133149 700__ $$aJaeger, Henry 000133149 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000133149 773__ $$g370 (2024), 111974 [10 pp.]$$pJ. food eng.$$tJOURNAL OF FOOD ENGINEERING$$x0260-8774 000133149 8564_ $$s2302301$$uhttps://zaguan.unizar.es/record/133149/files/texto_completo.pdf$$yVersión publicada 000133149 8564_ $$s2606074$$uhttps://zaguan.unizar.es/record/133149/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000133149 909CO $$ooai:zaguan.unizar.es:133149$$particulos$$pdriver 000133149 951__ $$a2025-09-22-14:31:44 000133149 980__ $$aARTICLE
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