Technology, applications and modelling of ohmic heating: a review
نویسندگان
چکیده
منابع مشابه
Ohmic Heating is an Alternative Preservation Technique-A Review
Ohmic heating offers an alternating to conventional heating because it simultaneously heats both phases by internal energy generated through electrical energy. In this process heating rate depends upon the electrical conductivity and field strength. By this method a product undergoes a minimum structural damage, retain its nutritional value. This technique gives excellent processed quality prod...
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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...
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Ohmic heating technology is generally used for processing liquids and solid-liquid mixtures (or pumpable foods) in the food industry. In ohmic processing, the product is heated volumetrically by dissipation of electrical current through it. The main advantages of ohmic heating are the rapid processing and relatively uniform heating achieved. In this review, the application and potential of ohmi...
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The effective parameters on Ohmic heating in static system containing biosolid-water were studied. The effects of distribution of particles, salinity and electric field strength on electrical conductivity,</e...
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Modern technology makes garments smart, which can help a wearer to manage in specific situations by improving the functionality of the garments. The personal heating garment (PHG) widens the operating temperature range of the garment and improves its protection against the cold. This paper describes several kinds of PHGs worldwide; their advantages and disadvantages are also addressed. Some cha...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2012
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-012-0710-3