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Physical Properties of Liquid Foods for Pulsed Electric Field Treatment
| Content Provider | Scilit |
|---|---|
| Author | Ruhlman, K. T. Jin, Z. T. Zhang, Q. H. |
| Copyright Year | 2019 |
| Description | The effectiveness of pulsed electric field (PEF) processing for a liquid product depends on the product's physical properties, including electrical conductivity, density, and viscosity. These properties of liquid products were measured at temperatures ranging from 4°C to 60°C, and used to calculate change in temperature (ΔT), power-input (P), and Reynolds number $(N_{Rt}$). The results showed that with an increase in temperature there was an increase in conductivity, ΔT, P, and N$ _{Re}$ and a decrease in density and viscosity. Book Name: Pulsed Electric Fields in Food Processing |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2006-0-09360-3&isbn=9780429133459&doi=10.1201/9780429133459-3&format=pdf |
| Ending Page | 56 |
| Page Count | 12 |
| Starting Page | 45 |
| DOI | 10.1201/9780429133459-3 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2019-09-17 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Pulsed Electric Fields in Food Processing Characterization and Testing of Materials Treatment Pulsed Electric Reynolds Electric Field Properties of Liquid |
| Content Type | Text |
| Resource Type | Chapter |
