Advantages of ohmic cooking in the kilohertz-range - part I: Impact of conductivity and frequency on the heating uniformity of potatoes

Publication date: Available online 17 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Maximilian Gratz, Felix Schottroff, Lara Gall, Benedikt Zejma, Florian Simon, Henry Jaeger

Source: Innovative Food Science and Emerging Technologies - December 19, 2020 Category: Food Science Source Type: research