Study of Some Physical Changes in Selected Foods During Ohmic Heating (Record no. 9589)
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| 000 -LEADER | |
|---|---|
| fixed length control field | nam a22 7a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20181229073642.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 181214b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NARA |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| 9 (RLIN) | 17818 |
| Personal name | Edirisinghe, E.M.R.K.B. |
| 245 ## - TITLE STATEMENT | |
| Title | Study of Some Physical Changes in Selected Foods During Ohmic Heating |
| 260 ## - PUBLISHER, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 1997, |
| Name of publisher, distributor, etc. | University of Peradeniya, |
| Place of publication, distribution, etc. | Sri Lanka, |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 61-72p. |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE | |
| 9 (RLIN) | 17827 |
| Title | Ceylon Journal of Science |
| Number of part/section of a work | ; Vol.4, No.1 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Physical properly changes are one of the important elTects caused hy thermal processing of foods. Some of the undesirable elTects caused hy thermal processing can be reduced by using IITST (High temperature-short time) techniques. Ohmic healing is a recently developed food processing technique. It falls into the category of IITST (1 ligh-lempcralure- short-time) processing techniques due to quick heating. In ohmic healing, the passage of an alternating electric current courses internal generation of heal due to resistance afford by the food material 'ilic process being a H I S T technique, ohmic heating should demonstrate higher quality retention. In this study temperature variation of three different food materials, carrot, beetroot and potatoes, was studied during ohmic healing using a healing medium .and an indirect heating method, (230ml of 2.1 2 g/1 Sodium Chloride (Nad), electrical conductivity = 4.98xlO'ScnV') Structural changes of carrot was studied during both processes 1cm x cm x 1cm cubic food particles were heated ohmically using two stainless steel electrodes and an alternating current (240V, .SO l-lz) and the results show that the increasing of temperature inside the cube was faster than the medium. Also in the indirect heating method, less damage was caused to the material than in the direct heating method.<br/> |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| 9 (RLIN) | 17825 |
| Personal name | Bamunuarchchi, A. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| 9 (RLIN) | 17826 |
| Personal name | De Alwis, A.A.P. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Research Papers |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Inventory number | Total Checkouts | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| NARA Main Library | NARA Main Library | Ready Reference | 29.12.2018 | RP0155 | RP0155 | 29.12.2018 | RP0155 | 29.12.2018 | Research Papers |