Design of an ohmic reactor to study the kinetics of thermal reactions in liquid products
An ohmic reactor was developed at a laboratory-scale to study the kinetics of thermal reactions in liquid products such as milk and infant formula in the UHT domain. Temperature mapping revealed good thermal homogeneity with a maximum difference of 3 °C in the treatment cell. The ohmic reactor enabl...
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| Veröffentlicht in: | Journal of food engineering 2010-06, Vol.98 (4), p.398-407 |
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| container_title | Journal of food engineering |
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| creator | Roux, Stéphanie Courel, Mathilde Picart-Palmade, Laëtitia Pain, Jean-Pierre |
| description | An ohmic reactor was developed at a laboratory-scale to study the kinetics of thermal reactions in liquid products such as milk and infant formula in the UHT domain. Temperature mapping revealed good thermal homogeneity with a maximum difference of 3
°C in the treatment cell. The ohmic reactor enabled determination of the electrical conductivity of the product under the real thermal conditions with a precision of ±15%. Reproducible thermal profiles were obtained with a 2.3% relative variation for the heating phase, 1% for holding and 20% for cooling. The FAST index, giving a global measurement of the extent of the Maillard reaction in dairy products, was used to estimate the reproducibility of a thermal reaction with an average standard deviation of 3.8%. Finally, a semi-empirical model was developed to predict product temperature history during a complete thermal treatment with good adjustment for heating and holding and acceptable adjustment for cooling. |
| doi_str_mv | 10.1016/j.jfoodeng.2010.01.013 |
| format | Article |
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°C in the treatment cell. The ohmic reactor enabled determination of the electrical conductivity of the product under the real thermal conditions with a precision of ±15%. Reproducible thermal profiles were obtained with a 2.3% relative variation for the heating phase, 1% for holding and 20% for cooling. The FAST index, giving a global measurement of the extent of the Maillard reaction in dairy products, was used to estimate the reproducibility of a thermal reaction with an average standard deviation of 3.8%. Finally, a semi-empirical model was developed to predict product temperature history during a complete thermal treatment with good adjustment for heating and holding and acceptable adjustment for cooling.</description><subject>Biological and medical sciences</subject><subject>Chemical and Process Engineering</subject><subject>Cooling</subject><subject>electrical conductivity</subject><subject>electrical resistance</subject><subject>Engineering Sciences</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Heat transfer</subject><subject>heat transfer coefficient</subject><subject>Heating</subject><subject>High temperature short time</subject><subject>Infant formula</subject><subject>infant formulas</subject><subject>Life Sciences</subject><subject>Liquids</subject><subject>Maillard reaction</subject><subject>Mathematical models</subject><subject>Milk</subject><subject>milk composition</subject><subject>Ohmic</subject><subject>ohmic heating</subject><subject>Reaction kinetics</subject><subject>Reactors</subject><subject>specific heat</subject><subject>thermal conductivity</subject><subject>thermal properties</subject><subject>UHT milk</subject><subject>UHT treatment</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkEFr3DAQhU1podu0fyHVpZQevB1JtuTcGpK2KSzkkAZyE7PyaFdbr5VIciD_vjJOcy0MIzT63tPwquqUw5oDV18P64MLoadxtxZQhsBLyVfVinda1q3W8LpagVBQd1o3b6t3KR0AoAUhVtXdJSW_G1lwDEvfH71lkdDmEFkOLOWpf2J5T-yPHyl7m2ay3OMRhwX0YUzMj2zwD5Pv2X0M_WRzel-9cTgk-vB8nlS3P77_vriqN9c_f12cb2rbSJFr3WgSjQBBUre6A-J6i26rtEShe5Rqa0GA7FwjLQq-Fdg6JZU8A9WQIC5Pqi-L7x4Hcx_9EeOTCejN1fnGzLMib886Lh5n9vPCliUfJkrZHH2yNAw4UpiS0a3UUpdeSLWQNoaUIrkXaw5mTt0czL_UzZy6AV5qFn56_gKTxcFFHK1PL2ohWqUkzKt8XDiHweAuFub2phiVt67YtKIQ3xaCSnqPnqJJ1tNoqfeRbDZ98P9b5i-NW6MY</recordid><startdate>20100601</startdate><enddate>20100601</enddate><creator>Roux, Stéphanie</creator><creator>Courel, Mathilde</creator><creator>Picart-Palmade, Laëtitia</creator><creator>Pain, Jean-Pierre</creator><general>Elsevier Ltd</general><general>[New York, NY]: Elsevier Science Pub. 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Psychology</topic><topic>General aspects</topic><topic>Heat transfer</topic><topic>heat transfer coefficient</topic><topic>Heating</topic><topic>High temperature short time</topic><topic>Infant formula</topic><topic>infant formulas</topic><topic>Life Sciences</topic><topic>Liquids</topic><topic>Maillard reaction</topic><topic>Mathematical models</topic><topic>Milk</topic><topic>milk composition</topic><topic>Ohmic</topic><topic>ohmic heating</topic><topic>Reaction kinetics</topic><topic>Reactors</topic><topic>specific heat</topic><topic>thermal conductivity</topic><topic>thermal properties</topic><topic>UHT milk</topic><topic>UHT treatment</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Roux, Stéphanie</creatorcontrib><creatorcontrib>Courel, Mathilde</creatorcontrib><creatorcontrib>Picart-Palmade, Laëtitia</creatorcontrib><creatorcontrib>Pain, Jean-Pierre</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Roux, Stéphanie</au><au>Courel, Mathilde</au><au>Picart-Palmade, Laëtitia</au><au>Pain, Jean-Pierre</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Design of an ohmic reactor to study the kinetics of thermal reactions in liquid products</atitle><jtitle>Journal of food engineering</jtitle><date>2010-06-01</date><risdate>2010</risdate><volume>98</volume><issue>4</issue><spage>398</spage><epage>407</epage><pages>398-407</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>An ohmic reactor was developed at a laboratory-scale to study the kinetics of thermal reactions in liquid products such as milk and infant formula in the UHT domain. Temperature mapping revealed good thermal homogeneity with a maximum difference of 3
°C in the treatment cell. The ohmic reactor enabled determination of the electrical conductivity of the product under the real thermal conditions with a precision of ±15%. Reproducible thermal profiles were obtained with a 2.3% relative variation for the heating phase, 1% for holding and 20% for cooling. The FAST index, giving a global measurement of the extent of the Maillard reaction in dairy products, was used to estimate the reproducibility of a thermal reaction with an average standard deviation of 3.8%. Finally, a semi-empirical model was developed to predict product temperature history during a complete thermal treatment with good adjustment for heating and holding and acceptable adjustment for cooling.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2010.01.013</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-1793-1963</orcidid><orcidid>https://orcid.org/0000-0003-4229-1056</orcidid><orcidid>https://orcid.org/0000-0001-8074-6918</orcidid></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences Chemical and Process Engineering Cooling electrical conductivity electrical resistance Engineering Sciences Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Heat transfer heat transfer coefficient Heating High temperature short time Infant formula infant formulas Life Sciences Liquids Maillard reaction Mathematical models Milk milk composition Ohmic ohmic heating Reaction kinetics Reactors specific heat thermal conductivity thermal properties UHT milk UHT treatment |
| title | Design of an ohmic reactor to study the kinetics of thermal reactions in liquid products |
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