Tarek Gamal Mohamed Abdelmaksoud <br/><br/>
Ohmic heating tecnology and quality characterstics of some fruits pulp /  
 تكنولوجيا التسخين بالتيار العالى التردد (الأومى) و خصائص الجودة للب بعض الفاكهة 
Tarek Gamal Mohamed Abdelmaksoud ; Supervised Sobhy Mohamed Mohsen , Mohamed Mohamed Elnikeety , Michael Murkovic 
 - Cairo :   Tarek Gamal Mohamed Abdelmaksoud ,   2013 
 - 142 P. :   facsimiles ;   25cm 
<br/><br/>Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology 
<br/><br/> The present work aimed to study the use of ohmic heating in the processing of mango, apple, apricot and strawberry pulp comparing to conventional method. Pulps were processed by using ohmic heating under the studied suitable conditions. Physical, chemical and microbiological properties of pulps were studied. The results showed that processing of all pulps by using either ogmic heating or conventional method caused an increase in pH, 5-hydroxy methyel furfural (HMF) and electrical conductivity 
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<br/><br/><label>Subjects--Index Terms: </label>Apple pulp Mango pulp Ohmic heating