Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …

Background Food texture is an important quality characteristic that affects sensory
perception and consumer satisfaction. Thermal processing applies to food material for …

Microwaves are electromagnetic waves of specific frequencies (300 MHz–3000 GHz),
whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic …

Sour cherry juice having total soluble solids (TSS) of 19.2% was evaporated up to 65% TSS
at vacuum (gauge pressure of 580 mm-Hg) by applying ohmic heating at three different …

The effect of thermal treatment using infrared and microwave fields on freezing of pork loin
was investigated. Several infrared and microwave treatment protocols were designed and …

Background Ohmic heating (OH), an alternative technique to conventional heating method,
is a process in which food acts as an electrical resistor and converts electrical energy into …

The main objectives of this investigation were to investigate the combined impact of the
ohmic heating–assisted extraction (OHAE) parameters (voltage gradient and frequency) and …

This study explored the effects of constant-voltage pulsed electric field thawing (CV-T) and
constant-current pulsed electric field thawing (CC-T) on electrical characteristics …

Abstract The verjuice sample (14.5±0.2% total soluble solid [TSS] content) was concentrated
(at 102±2° C evaporation temperature) until reach 50% TSS content by applying ohmic …

Frozen minced beef meat samples having different fat contents of 2, 10, and 18% were
thawed until their center temperature reached− 1° C in the ohmic thawing system. Ohmic …