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Ohmic Heating Behavior of Foods
| Content Provider | Scilit |
|---|---|
| Copyright Year | 2014 |
| Description | In an Ohmic process, the heating rate of a material depends directly on the conductivity of the element that acts as resistance, which can be liquid or solid. In either form, the temperature distribution in the system turns out to be relatively uniform (except for solid anisotropy). In most cases, the electrical conductivity of foods increases linearly with temperature. The only exceptions occur with components, such as starches, that may undergo phase transitions or significant structural changes during the heating process (Sastry, 2005). Book Name: Ohmic Heating in Food Processing |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2009-0-15573-4&isbn=9780429149962&doi=10.1201/b16605-18&format=pdf |
| Ending Page | 162 |
| Page Count | 10 |
| Starting Page | 153 |
| DOI | 10.1201/b16605-18 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2014-02-14 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Ohmic Heating in Food Processing Food Science and Technology Behavior Heating Structural Anisotropy Exceptions Uniform Undergo Sastry Directly |
| Content Type | Text |
| Resource Type | Chapter |
