[1] Assiry A.M., Sastry S., Samaranayake C.P., Influence of Temperature, Electrical Conductivity, Power and pH on Ascorbic Acid Degradation Kinetics During Ohmic Heating Using Stainless Steel Electrodes, Bioelectrochemistry, 68(1), p. 7 (2006).
[2] Palaniappan S., Sastry S., Electrical Conductivities of Selected Solid Foods During Ohmic Heating, J. Food Proc. Eng., 14, p. 221 (1991).
[3] Marra F., Zell M., Lyng J.G., Morgan D.J., Cronin D.A., Analysis of Heat Transfer During Ohmic Processing of a Solid Food, J. Food Eng., 91(1), p. 56 (2009).
[4] Praporscic I., Lebovka N.I., Ghnimi S., Vorobiev E., Ohmically Heated, Enhanced Expression of Juice from Apple and Potato Tissues, Biosystems Eng., 93(2), p. 199 (2006).
[5] De Alwis A., Halden K., Fryer P.J., Shape and Conductivity Effects in the Ohmic Heating of Foods, Chem. Eng. Res., 67, p. 1547 (1989).
[6] Fryer P.J., DeAlwis A., Koury E., Stapley A.G.F., Zhang L., Ohmic Processing of Solid-Liquid Mixtures: Heat Generation and Convection Effects, J. Food Eng., 18, p. 101 (1993).
[7] Palaniappan S., Sastry S., Electrical Conductivities of Selected Solid Foods During Ohmic Heating, Journal of Food Process Engineering, 14, p. 221 (1991).
[8] Sastry S.K., "Ohmic Heating In Minimal Processing of Foods and Process Optimization", (R.R. Singh and F.A.R. Oliveira, eds.), pp. 17-33, CRC, London (1994).
[9] Sastry S.K., Salengke S., Ohmic Heating of Solid-Liquid Mixtures: A Comparison of Mathematical Models under Worst-Case heating Conditions, J. Food Proc. Eng., 21, p. 441 (1998).
[10] Moraveji M.K., Ghaderi E., Davarnejad R., Simulation of the Transport Phenomena During Food Drying with Ohmic Heating in a Static System, Int. J. Food Eng., 6(5), p. 1 (2010).
[11] Moraveji M.K., Ghaderi E., Davarnejad R., Effective Parameters Consideration in Ohmic Heating Process in Two Phase Static System of Bio-Particle-Liquid, Int. J. Food Eng., 7(1), p. 1 (2011).
[12] کشاورز مروجی، م.؛ قادری، ع.؛ مروتی پسند، م.؛ وثوقی، م.؛ بررسی نتایج تئوری و تجربی حرارتدهی اُهمی در سیستمهای دو فازی بیو جامد ـ مایع، مجله مهندسی شیمی ایران، 53، صفحه 19 (1389).
[13] Tulsiyan P., Sarang S., Sastry S. K., Electrical Conductivity of Multi-Component Systems During Ohmic Heating, Int. J. Food Prop., 11, p. 1 (2008).
[14] Marcotte M., Evaluation of rheological Properties of Selected Salt Enriched Food Hydrocolloids, J. Food Eng., 48, p. 157-167 (2001).
[15] Kim S.H., Kim G.T., Park J.Y. Cho M.G., Han B.H., A Study on the Ohmic Heating of Viscous Food, Foods and Biotech., 5(4), p. 274 (1996).
[16] Fryer P.J., DeAlwis A., Koury E., Stapley A.G.F., Zhang L., Ohmic Processing of Solid-Liquid Mixtures: Heat Generation and Convection Effects, J. Food Eng., 18, p. 101 (1993).
[17] De Alwis A., Fryer P.J., A Finite Element Analysis of Heat Generation and Transfer During Ohmic Heating of Food, Chem. Eng. Sci., 45 (6), p. 1547 (1992).
[18] Stirling R., Ohmic Heating-A New Process for the Food Industry, Power Eng. J., 1(6), p. 365 (1987).
)