نتایج جستجو برای: ohmic heating

تعداد نتایج: 57995  

2015
H. Yildiz E. Guven Celal Bayar

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...

2012
Júlia R. Sarkis Débora P. Jaeschke Isabel C. Tessaro Ligia D.F. Marczak

The present work evaluates the anthocyanin degradation in blueberry pulp after thermal treatment using ohmic and conventional heating. The ohmic heating technology was studied using a rotatable central composite design, and the variables studied were voltage and solids content. The anthocyanin content of the samples was determined using HPLC. The results show that degradation increased with bot...

2011
Li-jun Wang Bhesh Bhandari Dong Li Xiao Dong Chen

Ohmic heating is an alternative fast heating technique for food products, which takes its name from Ohm's law. The basic principle of ohmic heating is the conversion of electrical energy into heat, resulting in internal energy generation. In this study, an experimental ohmic heating unit was designed and fabricated. Four kinds of liquid food materials (tap water, fruit-vegetable juice, yogurt a...

2015
P.

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...

2011
Ricardo N. Pereira António A. Vicente José A. Teixeira

Ohmic heating is one of the earliest applications of electricity in thermal processing of food and is receiving increased attention because of its uniform heating of liquids with faster heating rates, which presumably enables obtaining products of a superior quality to those processed by conventional heating technologies. Given the biochemical structure of proteins, it is expectable that ohmic ...

2017
Nils Brenning Ulf Helmersson J. T. Gudmundsson D. Lundin T. Minea M. A. Raadu N Brenning J T Gudmundsson D Lundin T Minea M A Raadu

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...

2011
Loc T. Nguyen Won Choi Seung Hyun Lee Soojin Jun

In this study, heating patterns of multiphase foods during combined microwave and ohmic heating were explored. A continuous flow microwave and ohmic combination heater was designed and fabricated. In order to achieve the maximum energy efficiency and heating uniformity, impedance matching of the microwave cavity was carried out by a vector network analyzer and electric field analysis was conduc...

2004
G. O. Ludwig E. Del Bosco J. G. Ferreira

Abstract. A series of calculations and measurements have been made to evaluate the effect of eddy currents in the spherical tokamak ETE (Experimento Tokamak Esférico). Eddy currents occur in the central column of the conventional copper toroidal field magnet, around which the ohmic heating solenoid was tightly wound, and in the continuous wall of the vacuum vessel manufactured from inconel allo...

Journal: :Trends in Food Science & Technology 2010

Journal: :JOURNAL OF THE BREWING SOCIETY OF JAPAN 1995

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