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Effects of electrical potential and temperature on rehydration behaviour of pasta samples during ohmic heating and soaking

Turgut, Yelizcan; Turgut, Sebahattin Serhat; Küçüköner, Erdoğan; Karacabey, Erkan (Afyon Kocatepe Üniversitesi, 2019)

In the present study, rehydration of pasta samples was examined during soaking at different temperatures (75, 85 and 95°C) and during ohmic heating at different electrical potential levels (10, 20, 30 and 40 V/cm) as an ...