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ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATING 1
Author(s) -
PALANIAPPAN SEVUGAN,
SASTRY SUDHIR K.
Publication year - 1991
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1991.tb00093.x
Subject(s) - ohmic contact , joule heating , electrical resistivity and conductivity , electrolyte , conductivity , analytical chemistry (journal) , leaching (pedology) , materials science , chemistry , composite material , electrode , chromatography , electrical engineering , soil science , environmental science , layer (electronics) , soil water , engineering
Electrical conductivities of three vegetable and two meat samples were determined by subjecting them to a constant voltage power supply in a static ohmic heating device. Conductivities of vegetable samples were increased by soaking them in salt solutions, while soaking in water resulted in reduced conductivity due to leaching of electrolytes. Conductivities under ohmic heating conditions increased linearly with temperature. When field strengths were decreased, the conductivity‐temperature curve gradually became nonlinear, and under conventional heating conditions, a sharp transition was observed.