Changes in Heating Rate of Egg Albumin Solution during Ohmic Heating.

Inactivation kinetics of food enzymes during ohmic heating

0308-8146/$ see front matter 2010 Elsevier Ltd. A doi:10.1016/j.foodchem.2010.04.047 * Corresponding author. Tel.: +421 2 59325254; fax E-mail address: [email protected] (M. Pola Ohmic heating of milk and fruit and vegetable juices was carried out at several incubation temperatures to investigate inactivation of alkaline phosphatase, pectin methylesterase and peroxidase. Mechanisms of in...

Electrode and pH effects on electrochemical reactions during ohmic heating

Undesirable electrochemical phenomena at electrode|solution interfaces during ohmic heating can be avoided or effectively inhibited by choosing an appropriate electrode material. We attempted to understand the electrochemical behavior of four types of electrode materials: titanium, stainless steel, platinized-titanium, and graphite at pH 3.5, 5.0, and 6.5. The electrodes were examined comparati...

Biscuit Dough Structural Changes during Heating:

The role of Ohmic heating in dc magnetron sputtering

Sustaining a plasma in a magnetron discharge requires energization of the plasma electrons. In this work, Ohmic heating of electrons outside the cathode sheath is demonstrated to be typically of the same order as sheath energization, and a simple physical explanation is given. We propose a generalized Thornton equation that includes both sheath energization and Ohmic heating of electrons. The s...

Numerical Solution of a Nonlocal Problem Modelling Ohmic Heating of Foods

Abstract — An upwind and a Lax-Wendroff scheme are introduced for the solution of a one dimensional non-local problem modelling Ohmic heating of Foods. The schemes are studied regarding their consistency, stability and the rate of convergence for the cases that the problem attains a global solution in time. A high resolution scheme is also introduced and it is shown that it is total-variation-s...