The DOI matches its Crossref record.
Ohmic and Inductive Heating
Abstract
Scope of Deliverables: This section covers information, where available, on kinetics and relevant safety considerations for processing commercially sterile or extended shelf‐life products produced by ohmic and inductive heating. It does not include combinations of other alternate process technologies with ohmic and inductive heating, since the number of potential combinations is infinite but no information is available.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Recent developments and trends in thermal blanching – A comprehensive review
Xiao, H.-W., Pan, Z., Deng, L.-Z., El-Mashad, H. M., Yang, X.-H., Mujumdar, A. S., Gao, Z.-J., & Zhang, Q. (2017) · Information Processing in Agriculture · doi:10.1016/j.inpa.2017.02.001 · Cited by 429
Landmarks in the historical development of twenty first century food processing technologies
Misra, N. N., Koubaa, M., Roohinejad, S., Juliano, P., Alpas, H., Inácio, R. S., Saraiva, J. A., & Barba, F. J. (2017) · Food Research International · doi:10.1016/j.foodres.2017.05.001 · Cited by 312
Rice bran stabilization and rice bran oil extraction using ohmic heating
Lakkakula, N. R., Lima, M., & Walker, T. (2004) · Bioresource Technology · doi:10.1016/j.biortech.2003.08.010 · Cited by 276
Gavahian, M., Farahnaky, A., Majzoobi, M., Javidnia, K., Saharkhiz, M. J., & Mesbahi, G. (2011) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2011.02792.x · Cited by 68
(2020) · Advances in Food and Nutrition Research · doi:10.1016/bs.afnr.2019.09.001 · Cited by 66
Self-citation
Metadata
- Authors
- SASTRY, S. K., & BARACH, J. T.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2000-11
- Volume
- 65
- Issue
- s8
- Pages
- 42-46
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1971490745
- Cited by
- 188
- References
- 0
- FWCI
- 1.51
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Ohmic and Inductive Heating. https://app.cochat.ai/papers/10.1111/j.1750-3841.2000.tb00617.x
- The paper
- SASTRY, S. K., & BARACH, J. T. (2000). Ohmic and Inductive Heating. Journal of Food Science. https://doi.org/10.1111/j.1750-3841.2000.tb00617.x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
