Ohmic Heating (OH) is one of the emerging thermal technologies used in food processing which can produce rapid and uniform heating with close to 100% energy transfer efficiency. Although mathematical modelling for OH processes has been studied by many researchers recent years, systematic simulations have not developed model-based control processes. In this paper, model a Colinear Heater present...

[1] Here we present electron temperature variations observed with incoherent scatter radar during a European Incoherent Scatter Scientific Association Heating experiment with high‐frequency (HF) radio wave transmission at frequencies above the peak ionospheric critical frequency. The electron temperature increased from 2000 K up to 2800 K during the HF transmission periods. During the experimen...

In this article, some diagnostic systems and the preliminary results of the IR-T1** (Iran-Tokamak 1) are presented. Different diagnostic methods, including an array of soft X-ray detectors, visible spectrometer, electron cyclotron emission detector and electromagnetic measurement systems have been used and the hard disruptive instability occurring in the IR-T1 plasma during an ohmic heating...

the problem of combined heat and mass transfer of an electrically conducting fluid in mhdnatural convection adjacent to a vertical surface is analyzed, taking into account the effects of ohmic heatingin the presence of suction or injection. an approximate numerical solution for the steady laminar boundarylayerflow over a wall of the wedge in the presence of species concentration and mass diffus...

Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace's equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involving the displacement of electrical potential, the kinetics of inactivation of microorganisms likely to b...