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Blanching by electro‐conductive heating
Author(s) -
MIZRAHI S.,
KOPELMAN I. J.,
PERLMAN J.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00031.x
Subject(s) - blanching , thermal conduction , boiling , electrical conductor , materials science , joule heating , electrode , conductivity , heat transfer , current (fluid) , chemistry , composite material , analytical chemistry (journal) , mechanics , thermodynamics , food science , chromatography , physics , organic chemistry
Summary The common method for blanching is heating by water or steam whereby the mode of heat transfer is by conduction. In cases where the object is fairly large, such as corn on the cob conduction heating will require long heating time and might have adverse effects on the product's quality. This paper presents a method for electro‐conductive heating of the product immersed in a liquid whose electric conductivity is close to that of the product. The temperature rise at the geometric centre of corn on the cob was found to be 2‐3° C/sec when 380 Volt was applied to 7 cm apart electrodes with no effect on flavour. In that case complete peroxidase inactivation was achieved in less than 3 min of current passage as compared to 17 min that was required in the case of boiling water blanching.