Optimization of process conditions for effective ohmic heating of greater lizardfish ( saurida tumbil ) sausage via response surface methodology

In current research, the optimization of ohmic heating on greater lizardfish (Saurida tumbil) sausage variables was carried out using response surface methodology-central composite design (RSM-CCD). The effect of process variables including voltage gradient (15–60 V/cm), time (1–15 min), and tempera...

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Veröffentlicht in:	Food science and technology international 2023-06, Vol.29 (4), p.331-344
Hauptverfasser:	Shabani, S., Hosseini, E., Asadi, G., Beheshti, B., Yousefi, Sh
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cooking - methods Heating Hot Temperature Meat Products - analysis Temperature
Online-Zugang:	Volltext
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