Softening of vegetables by pulsed power
Fragment książki (Materiały konferencyjne)
| Status: | |
| Autorzy: | Akiyama Masahiro, Gnapowski Sebastian, Shigematsu Yoshitaka , Akiyama Hidenori |
| Wersja dokumentu: | Drukowana | Elektroniczna |
| Arkusze wydawnicze: | 0,5 |
| Język: | angielski |
| Strony: | 1208 - 1210 |
| Scopus® Cytowania: | 4 |
| Bazy: | Scopus |
| Efekt badań statutowych | NIE |
| Materiał konferencyjny: | NIE |
| Publikacja OA: | NIE |
| Abstrakty: | angielski |
| Pulsed Power has been applied to foods for the extraction of vegetable juice and sterilization of foods. The juice from sugar beet increased with pulsed electric fields. Since the aging of Japan's population is advancing, the softening of foods becomes important to keep the quality of life. Here, the effect of pulsed power on hardness of vegetables is investigated using a magnetic pulse compression system. The vegetables are set between the plane electrodes placed into the tap water. The hardness of carrot decreases with the shot number of pulsed power. The temperature inside the carrot increases a little. |
