with the collaboration of Iranian Society of Mechanical Engineers (ISME)
Investigation of some Energy and Exergy Factors during Ohmic Heating Processing of Sour Orange

M. Vahedi Torshizi; M. Azadbakht; M. Kashaninejad

Volume 11, Issue 2 , 2021, , Pages 435-445

https://doi.org/10.22067/jam.v11i2.80760

Abstract
  Introduction Food is composed of various compounds, and when the food quality expires, it becomes inappropriate for consumption and the end of life leads to some pathogenic microorganisms in food. So food processing is essential. In recent years, various heat treatments have been considered that have ...  Read More