The influence of field strength, sugar and solid content on electric conductivity of strawberry products

Detalhes bibliográficos
Autor(a) principal: Castro, Inês
Data de Publicação: 2003
Outros Autores: Teixeira, J. A., Salengke, S., Sastry, S. K., Vicente, A. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/2569
Resumo: The effects of field strength, soluble solids (from 14 to 59.5 ºBrix) and particle size (using two size distributions) on electrical conductivity were investigated. Electrical conductivity increased with temperature for all the products and conditions tested following linear or quadratic relations. Electrical conductivity was found to vary greatly between strawberry-based products. An increase of electrical conductivity with field strength was obvious for fresh strawberries and strawberry jelly but not for strawberry pulp, probably due to the presence of texturizing agents. This parameter decreases with the increase of solids and sugar content. For some of the formulations tested (solid content over 20% w/w and over 40 ºBrix) a different design of ohmic heater may be necessary because of the low values of electrical conductivity.
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spelling The influence of field strength, sugar and solid content on electric conductivity of strawberry productsScience & TechnologyThe effects of field strength, soluble solids (from 14 to 59.5 ºBrix) and particle size (using two size distributions) on electrical conductivity were investigated. Electrical conductivity increased with temperature for all the products and conditions tested following linear or quadratic relations. Electrical conductivity was found to vary greatly between strawberry-based products. An increase of electrical conductivity with field strength was obvious for fresh strawberries and strawberry jelly but not for strawberry pulp, probably due to the presence of texturizing agents. This parameter decreases with the increase of solids and sugar content. For some of the formulations tested (solid content over 20% w/w and over 40 ºBrix) a different design of ohmic heater may be necessary because of the low values of electrical conductivity.Blackwell PublishingUniversidade do MinhoCastro, InêsTeixeira, J. A.Salengke, S.Sastry, S. K.Vicente, A. A.2003-042003-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/2569eng"Journal of food process engineering". ISSN 0145-8876. 26:1 (2003) 17-30.0145-887610.1111/j.1745-4530.2003.tb00587.xhttp://www.blackwellpublishing.com/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T11:59:22Zoai:repositorium.sdum.uminho.pt:1822/2569Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:49:09.122502Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv The influence of field strength, sugar and solid content on electric conductivity of strawberry products
title The influence of field strength, sugar and solid content on electric conductivity of strawberry products
spellingShingle The influence of field strength, sugar and solid content on electric conductivity of strawberry products
Castro, Inês
Science & Technology
title_short The influence of field strength, sugar and solid content on electric conductivity of strawberry products
title_full The influence of field strength, sugar and solid content on electric conductivity of strawberry products
title_fullStr The influence of field strength, sugar and solid content on electric conductivity of strawberry products
title_full_unstemmed The influence of field strength, sugar and solid content on electric conductivity of strawberry products
title_sort The influence of field strength, sugar and solid content on electric conductivity of strawberry products
author Castro, Inês
author_facet Castro, Inês
Teixeira, J. A.
Salengke, S.
Sastry, S. K.
Vicente, A. A.
author_role author
author2 Teixeira, J. A.
Salengke, S.
Sastry, S. K.
Vicente, A. A.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Castro, Inês
Teixeira, J. A.
Salengke, S.
Sastry, S. K.
Vicente, A. A.
dc.subject.por.fl_str_mv Science & Technology
topic Science & Technology
description The effects of field strength, soluble solids (from 14 to 59.5 ºBrix) and particle size (using two size distributions) on electrical conductivity were investigated. Electrical conductivity increased with temperature for all the products and conditions tested following linear or quadratic relations. Electrical conductivity was found to vary greatly between strawberry-based products. An increase of electrical conductivity with field strength was obvious for fresh strawberries and strawberry jelly but not for strawberry pulp, probably due to the presence of texturizing agents. This parameter decreases with the increase of solids and sugar content. For some of the formulations tested (solid content over 20% w/w and over 40 ºBrix) a different design of ohmic heater may be necessary because of the low values of electrical conductivity.
publishDate 2003
dc.date.none.fl_str_mv 2003-04
2003-04-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/2569
url http://hdl.handle.net/1822/2569
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Journal of food process engineering". ISSN 0145-8876. 26:1 (2003) 17-30.
0145-8876
10.1111/j.1745-4530.2003.tb00587.x
http://www.blackwellpublishing.com/
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Blackwell Publishing
publisher.none.fl_str_mv Blackwell Publishing
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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