Textural Changes in Apple Tissue During Pulsed Electric Field Treatment

The effects of pulsed electric field (PEF)‐induced electroplasmolysis on mechanical and structural properties of apple tissue were investigated. Properties such as porosity, pore distribution, particle density, bulk density, electrical conductivity, and compression modulus were evaluated after diffe...

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Veröffentlicht in:	Journal of food science 2003-01, Vol.68 (1), p.249-253
Hauptverfasser:	Bazhal, M.I., Ngadi, M.O., Raghavan, G.S.V., Nguyen, D.H.
Format:	Artikel
Sprache:	eng
Schlagworte:	apple Apples Biological and medical sciences Changes Electric fields electroplasmolysis Food engineering Food industries Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Pore size pores pulsed electric field structural properties Tissues
Online-Zugang:	Volltext
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