Abstract
An experimental ohmic heating unit was designed and fabricated for continuous thermal processing of liquid foods. The unit was supported by a data acquisition system for sensing the liquid temperature distribution, line voltage and current with time. A separate small ohmic heating unit was also used for batch heating tests. The data acquisition system performed well and could record temperatures, voltage and current at intervals of two seconds. The performance of the ohmic heating unit was evaluated based on batch and steady-state continuous-flow experiments. Tests with 0.1 M aqueous sodium chloride solution showed the ohmic heating to be fast and uniform. In batch heating tests, the electrical conductivity of the liquid could be determined easily as a function of temperature using instantaneous values of the voltage gradient and current density. In continuous-flow heating experiments, the temperature of liquid at the outlet was decided directly by the flow rate, electrical conductivity, other physical properties, applied voltage gradient and dimensions of the heating unit.
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