HIGHLIGHTS
- who: Zhenzhou Zhu and colleagues from the College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China have published the research work: Effects of Pulsed Electric Field Treatment on Compression Properties and Solutes Diffusion Behaviors of Jerusalem artichoke, in the Journal: Molecules 2019, x of /2019/
- what: In the present study, 10 trains, where 100 provided pulses of a near-rectangular shape.
- how: In this work pulsed electric field (PEF) treatment at 400 600 and 800 V/cm during 100 ms was applied to facilitate juice and solutes recovery from Jerusalem artichoke . . .
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