A finite-element analysis of heat generation and transfer during ohmic heating of food

Alwis, A.A.P. de; Fryer, P.J.

doi:10.1016/0009-2509(90)80006-z

Cited by 120 publications

(63 citation statements)

References 7 publications

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“…The nonuniformity of the current distribution gave rise to lower energy generation within the potato particle that resulted in lower temperatures than the CMC or the gel medium. It is also worth noting that the heating pattern indicated above is qualitatively comparable with results reported by de Alwis, Halden, and Fryer (1989Fryer ( , 1990, Sastry and Palaniappan (1992), and Murakami and Ramanauskas (1997).…”

Section: Medium-more-conductive Casessupporting

confidence: 88%

Experimental investigation of ohmic heating of solid–liquid mixtures under worst-case heating scenarios

Salengke

Sastry

2007

Journal of Food Engineering

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Section: Medium-more-conductive Casessupporting

confidence: 88%

Experimental investigation of ohmic heating of solid–liquid mixtures under worst-case heating scenarios

Salengke

Sastry

2007

Journal of Food Engineering

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“…Heating occurs when an alternating electrical current is passed through a food resulting in the internal generation of heat, due to the electrical resistance of the food (de Alwis & Fryer, 1990). Once OH relies on direct ohmic conduction losses in a medium it requires the direct contact between the electrodes and the food product to be heated.…”

Section: Ohmic Heatingmentioning

confidence: 99%

Environmental impact of novel thermal and non-thermal technologies in food processing

Pereira

Vicente

2010

Food Research International

476

198

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a b s t r a c tDuring the last 25 years, consumer demands for more convenient and varied food products have grown exponentially, together with the need for faster production rates, improved quality and extension in shelf life. These requests together with the severity of the traditional food processing technologies were driving forces for improvements in existing technologies and for the development of new food preservation technologies. Therefore, many technological developments have been directed towards unit operations such as pasteurization, sterilization, cooking and drying, and currently the new technological approaches for food preservation are serious candidates to replace the traditional well-established preservation processes. The aim of this review is to discuss the environmental impact that some of the most promising novel food preservation technologies may represent in terms of energy efficiency, water savings and reduced emissions. The emergence of novel thermal and non-thermal technologies allows producing high quality products with improvements in terms of heating efficiency and, consequently, in energy savings. Most of these technologies are locally clean processes and therefore appear to be more environmentfriendly, having less environmental impact than the traditional ones. Novel processing technologies are increasingly attracting the attention of food processors once they can provide food products with improved quality and a reduced environmental footprint, while reducing processing costs and improving the added-value of the products.

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“…Recent studies showed that ohmic heating can influence unfolding, denaturation, and eventually size of the whey protein aggregates, and thus the viscoelastic dynamic behavior of thermoset WPI gels (Pereira et al 2010;Pereira et al 2011). During ohmic heating, a moderate and alternating electric current passes through the product to be heated, which behaves as a resistor in an electrical circuit, allowing generation of internal heat in accordance with Joule's law (De Alwis and Fryer 1990). Ohmic heating seems to offer a great potential for modulation of WPI micro-and nano-hydrogels' properties, as well as development of water-soluble controlled delivery targeted for nutraceutical and functional food compounds (Rodrigues et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Production of Whey Protein-Based Aggregates Under Ohmic Heating

Pereira

Rodrigues

Ramos

et al. 2015

Food Bioprocess Technol

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Formation of whey protein isolate protein aggregates under the influence of moderate electric fields upon ohmic heating (OH) has been monitored through evaluation of molecular protein unfolding, loss of its solubility, and aggregation. To shed more light on the microstructure of the protein aggregates produced by OH, samples were assayed by transmission electron microscopy (TEM). Results show that during early steps of an OH thermal treatment, aggregation of whey proteins can be reduced with a concomitant reduction of the heating charge-by reducing the comeup time (CUT) needed to reach a target temperature-and increase of the electric field applied (from 6 to 12 V cm −1 ). Exposure of reactive free thiol groups involved in molecular unfolding of β-lactoglobulin (β-lg) can be reduced from 10 to 20 %, when a CUT of 10 s is combined with an electric field of 12 V cm −1 .Kinetic and multivariate analysis evidenced that the presence of an electric field during heating contributes to a change in the amplitude of aggregation, as well as in the shape of the produced aggregates. TEM discloses the appearance of small fibrillar aggregates upon the influence of OH, which have recognized potential in the functionalization of food protein networks. This study demonstrated that OH technology can be used to tailor denaturation and aggregation behavior of whey proteins due to the presence of a constant electric field together with the ability to provide a very fast heating, thus overcoming heat transfer limitations that naturally occur during conventional thermal treatments.

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A finite-element analysis of heat generation and transfer during ohmic heating of food

Cited by 120 publications

References 7 publications

Experimental investigation of ohmic heating of solid–liquid mixtures under worst-case heating scenarios

Experimental investigation of ohmic heating of solid–liquid mixtures under worst-case heating scenarios

Environmental impact of novel thermal and non-thermal technologies in food processing

Production of Whey Protein-Based Aggregates Under Ohmic Heating

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