ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATING<sup>1</sup>

Journal of Food Process Engineering - Tập 14 Số 3 - Trang 221-236 - 1991
Sevugan Palaniappan1, Sudhir K. Sastry1
1The Ohio State University Department of Agricultural Engineering 590 Woody Hayes Drive Columbus, OH 43210

Tóm tắt

ABSTRACTElectrical conductivities of three vegetable and two meat samples were determined by subjecting them to a constant voltage power supply in a static ohmic heating device. Conductivities of vegetable samples were increased by soaking them in salt solutions, while soaking in water resulted in reduced conductivity due to leaching of electrolytes. Conductivities under ohmic heating conditions increased linearly with temperature. When field strengths were decreased, the conductivity‐temperature curve gradually became nonlinear, and under conventional heating conditions, a sharp transition was observed.

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