Liha töötlemine
However, research has shown that
electric e.m.f. (3–300 MHz), using elec-
ultrasound is more highly attenuated in
trodes. Product requirements are similar to
frozen meat than in unfrozen tissue, and that
resistance methods: uniform structure, homo-
the attenuation increases markedly with tem-
geneity, and uniformity of temperature distri-
perature, reaching a maximum near the initial
bution. The field is created between two or
freezing point of the food (Miles et al. 1999).
more electrodes, but the product need not be
The ultrasound attenuation-temperature
in direct contact with them. Conveyorized
annaabi.ee 
