Ohmic processing of solid-liquid mixtures: Heat generation and convection effects

Ohmic heating allows large food particles to heat at the same rate as liquids, and enables ‘high-temperature short-time’ sterilisation of foods containing up to 25-mm particles. The rate of heat generation depends on the local electric field strength. Around materials of high or low electrical condu...

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Veröffentlicht in:	Journal of food engineering 1993, Vol.18 (2), p.101-125
Hauptverfasser:	Fryer, P.J., de Alwis, A.A.P., Koury, E., Stapley, A.G.F., Zhang, L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences convection Food engineering Food industries food processing Fundamental and applied biological sciences. Psychology General aspects heat production heat treatment liquids mathematical models mixtures particles
Online-Zugang:	Volltext
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