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Temperature dependent electrical conductivities of fruit purees during ohmic heating

Ohmic heating takes its name from Ohm's law; the food material switched between electrodes has a role of resistance in the circuit. In this study, the apricot and peach purees were heated on a laboratory scale static ohmic heater by applying voltage gradients in the range of 20-70 V/cm. The vol...

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Main Authors: Icier, Filiz, Ilicali, Coskan
Format: Article
Language:English
English
Published: Elsevier 2005
Online Access:http://psasir.upm.edu.my/id/eprint/18359/1/Temperature%20dependent%20electrical%20conductivities%20of%20fruit%20purees%20during%20ohmic%20heating.pdf
http://psasir.upm.edu.my/id/eprint/18359/
http://dx.doi.org/10.1016/j.foodres.2005.04.003
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spelling my.upm.eprints.183592015-10-02T01:06:17Z http://psasir.upm.edu.my/id/eprint/18359/ Temperature dependent electrical conductivities of fruit purees during ohmic heating Icier, Filiz Ilicali, Coskan Ohmic heating takes its name from Ohm's law; the food material switched between electrodes has a role of resistance in the circuit. In this study, the apricot and peach purees were heated on a laboratory scale static ohmic heater by applying voltage gradients in the range of 20-70 V/cm. The voltage gradient was statistically significant on the ohmic heating rates for both purees (P < 0.05). The linear temperature dependent electrical conductivity relations were obtained. Bubbling was observed above 60°C especially at high voltage gradients. The ohmic heating system performance coefficients were in the range of 0.49-1.00. The unsteady-state heat conduction equation for negligible internal resistance was solved with an ohmic heating generation term by the finite difference technique. The predictions of the mathematical model using obtained electrical conductivity equations were found to be very accurate. © 2005 Elsevier Ltd. All rights reserved. Elsevier 2005-12 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/18359/1/Temperature%20dependent%20electrical%20conductivities%20of%20fruit%20purees%20during%20ohmic%20heating.pdf Icier, Filiz and Ilicali, Coskan (2005) Temperature dependent electrical conductivities of fruit purees during ohmic heating. Food Research International, 38 (10). pp. 1135-1142. ISSN 0963-9969 http://dx.doi.org/10.1016/j.foodres.2005.04.003 doi:10.1016/j.foodres.2005.04.003 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description Ohmic heating takes its name from Ohm's law; the food material switched between electrodes has a role of resistance in the circuit. In this study, the apricot and peach purees were heated on a laboratory scale static ohmic heater by applying voltage gradients in the range of 20-70 V/cm. The voltage gradient was statistically significant on the ohmic heating rates for both purees (P < 0.05). The linear temperature dependent electrical conductivity relations were obtained. Bubbling was observed above 60°C especially at high voltage gradients. The ohmic heating system performance coefficients were in the range of 0.49-1.00. The unsteady-state heat conduction equation for negligible internal resistance was solved with an ohmic heating generation term by the finite difference technique. The predictions of the mathematical model using obtained electrical conductivity equations were found to be very accurate. © 2005 Elsevier Ltd. All rights reserved.
format Article
author Icier, Filiz
Ilicali, Coskan
spellingShingle Icier, Filiz
Ilicali, Coskan
Temperature dependent electrical conductivities of fruit purees during ohmic heating
author_facet Icier, Filiz
Ilicali, Coskan
author_sort Icier, Filiz
title Temperature dependent electrical conductivities of fruit purees during ohmic heating
title_short Temperature dependent electrical conductivities of fruit purees during ohmic heating
title_full Temperature dependent electrical conductivities of fruit purees during ohmic heating
title_fullStr Temperature dependent electrical conductivities of fruit purees during ohmic heating
title_full_unstemmed Temperature dependent electrical conductivities of fruit purees during ohmic heating
title_sort temperature dependent electrical conductivities of fruit purees during ohmic heating
publisher Elsevier
publishDate 2005
url http://psasir.upm.edu.my/id/eprint/18359/1/Temperature%20dependent%20electrical%20conductivities%20of%20fruit%20purees%20during%20ohmic%20heating.pdf
http://psasir.upm.edu.my/id/eprint/18359/
http://dx.doi.org/10.1016/j.foodres.2005.04.003
_version_ 1643826780666068992
score 13.211869

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