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Information Journal Paper

Title

DESIGN, MANUFACTURE AND PERFORMANCE EVALUATION OF A BATCH OHMIC HEATING SYSTEM

Pages

  55-63

Abstract

 The present work was undertaken with an objective to study the design, development and construction and performance evaluation of a batch OHMIC HEATING system. Direct OHMIC HEATING (Joule’s heating) is a technology to warm up the food using an electric energy where electric current is passed through a material which gets heated by virtue of its electrical resistance. In this study, firstly new batch OHMIC HEATING containing a static cell (200-mm-long Teflon cylinder with 94 mm diameter at a constant voltage gradient of 15 V/cm) was developed and constructed. To evaluate the performance of this heating unit various food systems was used, i.e. sodium chloride solutions (concentrations: 0.2 and 0.6% w/v), starch solutions (2 and 5% w/v) and 0.5% w/v NaCl, a two-phase food systems (5% starch, 0.5% w/v NaCl and oil (1% and 10% w/v). HEATING RATEs for previously named food systems were determined by tracking and recording the temperature profiles for a given time intervals. The data indicates the heating up rate increases with increasing concentrations of starch and salt but decreases with increasing oil in food.

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    APA: Copy

    ZANDI, M., & NIAKOUSARI, M.. (2012). DESIGN, MANUFACTURE AND PERFORMANCE EVALUATION OF A BATCH OHMIC HEATING SYSTEM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(36), 55-63. SID. https://sid.ir/paper/72533/en

    Vancouver: Copy

    ZANDI M., NIAKOUSARI M.. DESIGN, MANUFACTURE AND PERFORMANCE EVALUATION OF A BATCH OHMIC HEATING SYSTEM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;9(36):55-63. Available from: https://sid.ir/paper/72533/en

    IEEE: Copy

    M. ZANDI, and M. NIAKOUSARI, “DESIGN, MANUFACTURE AND PERFORMANCE EVALUATION OF A BATCH OHMIC HEATING SYSTEM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 36, pp. 55–63, 2012, [Online]. Available: https://sid.ir/paper/72533/en

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