World Journal of Engineering Research and Technology (WJERT) has indexed with various reputed international bodies like : Google Scholar , Index Copernicus , Indian Science Publications , SOCOLAR, China , International Institute of Organized Research (I2OR) , Cosmos Impact Factor , Research Bible, Fuchu, Tokyo. JAPAN , Scientific Indexing Services (SIS) , Jour Informatics (Under Process) , UDLedge Science Citation Index , International Impact Factor Services , International Scientific Indexing, UAE , International Society for Research Activity (ISRA) Journal Impact Factor (JIF) , International Innovative Journal Impact Factor (IIJIF) , Science Library Index, Dubai, United Arab Emirates , Scientific Journal Impact Factor (SJIF) , Science Library Index, Dubai, United Arab Emirates , Eurasian Scientific Journal Index (ESJI) , Global Impact Factor (0.342) , 

World Journal of Engineering
Research and Technology

An International Peer Reviewed Journal for Engineering Research and Technology

ISSN 2454-695X

Impact Factor : 5.218

ICV : 79.45

News & Updation

  • Article Invited for Publication

    Article are invited for publication in WJERT Coming Issue

  • New Issue Published

    Its Our pleasure to inform you that, WJERT 1 May 2018 Issue has been Published, Kindly check it on http://wjert.org/home/current_issues

  • WJERT New Impact Factor

    Its our Pleasure to Inform you that WJERT Impact Factor has been increased from 4.236 to 5.218 due to high quality Publication at International Level

  • ICV

    WJERT Rank with Index Copernicus Value 79.45 due to high reputation at International Level

  • WJERT MAY ISSUE PUBLISHED

    MAY 2018 Issue has been successfully launched on 1 May 2018

Indexing

Abstract

ELECTRO HEATING OF FOOD- A NEW NON-CHEMICAL METHOD OF PROCESSING

Aparana Sharma and Ashok Kumar Jhala*

ABSTRACT

Use of heat treatment to preserve food is an age old practice and is widely acceptable and applied to all kind of food processing industry. Pasteurization to blanching, retorting, pasteurization are some of the methods of treating foods that helps to enhance its shelf-life. Most of these processes either involve conduction, convection or radiation to produce heat. However, each of these processes have some limitations that prevents their application in one kind of food or other.

[Full Text Article]