title: Impact of freezing rate on electrical conductivity of produce.
abstract: The aim of this work was to compare the effects of freezing rate on electrical conductivity of potatoes, carrots and apples. Electrical conductivity tests were conducted on a custom ohmic cell while samples texture was measured by means of a universal testing machine. The raw un-pretreated samples were used as control. This study showed that freezing pre-treatments lead to differences in electrical conductivity of considered samples, producing structural damage, the latter being relatively more severe when the tested products undergo ohmic treatment.
authors.affiliation: Dipartimento di Ingegneria Industriale, Università degli studi di Salerno, Fisciano, SA Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Marra
keywords: Electrical conductivity; Electro-heating; Food; Frozen; Ohmic processing; Texture