Changes in electrical conductivity of liquid foods during ohmic heating
Keywords:
ohmic heating, electrical conductivity, thermal conductivity, liquid foodsAbstract
Ohmic heating is a food processing method in which alternating current (AC) went through a food sample and resulted in internal energy generation in foods. It is an alternative fast heating technique. Its principal advantage is the ability to rapidly and uniformly heat food materials of various densities. During ohmic heating, change in electrical conductivity was observed. The intensity of food materials’ electrical conductivity or overall resistance critically controls ohmic heating rate. An ohmic heating set-up was prepared under this project. Tomato juice was heated (about 32℃ to 80℃) in a batch type ohmic heater at different voltage gradients in the range of 50–70 V/cm. It was statistically found that the voltage gradient had significant impact on conductivity and system performance coefficient (SPC) (P less than 0.05). It was concluded that the electrical conductivity values linearly increased with temperature. The SPCs of the system ranged between 0.779 and 0.943. The value of R2 of the linear model was greater than 0.98. Keywords: ohmic heating, electrical conductivity, thermal conductivity, liquid foods DOI: 10.3965/j.ijabe.20140705.015 Citation: Srivastav S, Srishti R. Changes in electrical conductivity of liquid foods during ohmic heating. Int J Agric & Biol Eng, 2014; 7(5): 133-138.References
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Engineering, 1993; 20: 299–309.
[18] Wang W C. Comparative study of thermal effects of conventional, microwave and ohmic heating: Pretreatment effect on desorption isotherms. PhD dissertation. The Ohio State University. 1995.
[19] Zareifard M R, Ramaswamy H S, Trigui M, Marcotte M. Ohmic heating behaviour and electrical conductivity of two-phase food systems. Innovative Food Science Emerging Technology, 2003; 4: 45–55.
[2] Haden K, Alwis A A P, Fryer J. Changes in the electrical conductivity of foods during ohmic heating. International Journal of Food Science & Technology, 1990; 25: 9–25.
[3] Hosain D, Mohammad H K, Gholamhassan N. Ohmic heating of pomegranate juice: Electrical conductivity and pH change. Journal of the Saudi Society of Agricultural Sciences, 2013; 12: 101–108.
[4] Hosain D, Mohammad H K, Gholamhassan N, Hosain T. Ohmic Processing: Temperature dependent electrical conductivities of lemon juice. Modern Applied Science, 2011; 5(1): 209–216.
[5] Icier F, Ilicali C. Electrical conductivity of apple and sour cherry juice concentrates during ohmic heating. Journal of Food Process Engineering, 2004; 27(3): 159–180.
[6] Icier F, Ilicali C. The effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating. Eur. Food Research Technology, 2005a; 220: 406–414.
[7] Icier F, Ilicali C. The use of tylose as a food analog in ohmic heating studies. Journal of Food Engineering, 2005b; 69: 67–77.
[8] Icier F, Sastry S K, Ilicalli C. Effect of operating conditions & perturbation on the ohmic heating rate of salt solutions. Journal of Food Science Technology, 2006; 43(2): 140–144.
[9] Icier F, Yildiz H, Baysal T. Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice. Journal of Food Engineering, 2008; 85: 410–417.
[10] Jun S, Sastry S K. Modelling and optimisation of ohmic heating of foods inside a flexible package. Journal of Food Process Engineering, 2005; 28: 417–436.
[11] Kemp M R, Fryer P J. Enhancement of diffusion through foods using alternating electric fields. Innovative Food Science Emerging Technol, 2007; 8: 143–153.
[12] Leizerson S, Shimoni E. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice. Journal of Agriculture and Food Chemistry, 2005; 53(9): 3519–3524.
[13] Palaniappan, S, Sastry, S K. Electrical conductivity of selected solid foods during ohmic heating. Journal of Food Process Engineering, 1991; 14: 221–236.
[14] Salengke S. Electrothermal effects of ohmic heating on biomaterials: Temperature monitoring, heating of solids-liquid mixture, pretreatment effects on drying rate and oil uptake. PhD dissertation. The Ohio State University. 2000.
[15] Sarang S, Sastry S K, Gaines J, Yang T C S, Dunne P. Product formulation for ohmic heating: blanching as a pretreatment method to improve uniformity in heating of solid-liquid food mixtures. Food Engineering & Physical Properties, 2007; 72(5): 227–234.
[16] Samaranyake C P. Electrochemical reactions during ohmic heating. PhD dissertation, The Ohio State University, 2003.
[17] Wang W C, Sastry, S K. Salt diffusion into vegetable tissue as a pretreatment for ohmic heating, electrical conductivity profiles and vacuum infusion studies. Journal of Food
Engineering, 1993; 20: 299–309.
[18] Wang W C. Comparative study of thermal effects of conventional, microwave and ohmic heating: Pretreatment effect on desorption isotherms. PhD dissertation. The Ohio State University. 1995.
[19] Zareifard M R, Ramaswamy H S, Trigui M, Marcotte M. Ohmic heating behaviour and electrical conductivity of two-phase food systems. Innovative Food Science Emerging Technology, 2003; 4: 45–55.
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Published
2014-10-30
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Srivastav, S., & Roy, S. (2014). Changes in electrical conductivity of liquid foods during ohmic heating. International Journal of Agricultural and Biological Engineering, 7(5), 133–138. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/921
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Agro-product and Food Processing Systems
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