Pisit Wongsa-Ngasri, Ph.D.
Affiliations: | 2004 | Ohio State University, Columbus, Columbus, OH |
Area:
Agricultural Engineering, Food Science and Technology Agriculture, Chemical EngineeringGoogle:
"Pisit Wongsa-Ngasri"Parents
Sign in to add mentor| Sudhir K. Sastry | grad student | 2004 | Ohio State | |
| (Ohmic heating of biomaterials: Peeling and effects of rotating electric field.) | ||||
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Publications
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| Wongsa-Ngasri P, Sastry SK. (2016) Tomato peeling by ohmic heating with lye-salt combinations: Effects of operational parameters on peeling time and skin diffusivity Journal of Food Engineering. 186: 10-16 |
| Wongsa-Ngasri P, Sastry SK. (2016) Tomato peeling by ohmic heating: Effects of lye-salt combinations and post-treatments on weight loss, peeling quality and firmness Innovative Food Science and Emerging Technologies. 34: 148-153 |
| Wongsa-Ngasri P, Sastry SK. (2015) Effect of ohmic heating on tomato peeling Lwt - Food Science and Technology. 61: 269-274 |
| Kanjanapongkul K, Tia S, Wongsa-Ngasri P, et al. (2009) Coagulation of protein in surimi wastewater using a continuous ohmic heater Journal of Food Engineering. 91: 341-346 |
| Kanjanapongkul K, Yoovidhya T, Tia S, et al. (2008) Protein removal from fish mince washwater using ohmic heating Songklanakarin Journal of Science and Technology. 30: 413-419 |