|
Título:
|
Textural and compressing properties of potato tissue treated by pulsed electric fields
|
|
en :
|
|
|
Autores:
|
GRIMI, N., Autor ;
VOROBIEV, E., Autor ;
LEBOVKA, N., Autor
|
|
Tipo de documento:
|
texto impreso
|
|
Langues:
|
Inglés
|
|
Clasificación:
|
PAPAS
TEXTURA
|
|
Resumen:
|
The combination of pulsed electric field (PEF) and pressing allows increasing the juice yield and juice purity with minimal power consuption. The mechanism of soft tissue compression is very complex, especially when tissue structure is damaged by PEF.
|
