Abstract
Using moderate electric field (MEF) techniques, Ohmic heating (OH) provides the rapid and uniform heating of food products by applying electric fields to them. A range of theoretical Ohmic heating models have been studied by researchers, but model validation and comparisons using experimental data and model development using system identification techniques from experimental data have not been evaluated. In this work, numerical models, mathematical models, and system identification models for an MEF process were developed. The MEF models were developed and simulated using COMSOL and MATLAB/Simulink software. When simulated, the developed models showed a volumetric rise in the overall food temperature. It was found that upon the application of an electric field, the resultant temperature depends on the electrical conductivity, product temperature, and magnitude of the electric field. For this reason, a systematic approach was used to validate the developed models. Experimental data derived from a commercially available batch Ohmic heater from C-Tech Innovation were used to validate the simulated models. Validation, analysis, and model comparison were conducted to compare developed models with experimental data. The validated simulated model helped improve the understanding of the effect of different critical process parameters of foods with a range of initial conditions. The validated model could accurately predict the temperature of heating under varying electric fields and food products with different thermo–physical properties.
Highlights
Conventional thermal food processing methods have been described as the simplest and most effective way of preventing food spoilage [1]
The most common conventional heating methods for food processing require heat energy to be generated externally and transferred to food samples. This is delivered through convection, radiation, or conduction heating, and these conventional methods often use excessive heat processing that leads to the degradation of the outer portion of food substance, especially when the food substance is of a large size ratio [3]
Ohmic heating (OH) is a moderate electric field (MEF) processing technique in which the applied electric field is ≤1 k V/cm, considerably lower than the field strength used in the high voltage pulsed electric fields technology (PEF) [5]
Summary
Conventional thermal food processing methods have been described as the simplest and most effective way of preventing food spoilage [1]. These conventional methods deliver safe food products and extend shelf-life [2]. The most common conventional heating methods for food processing require heat energy to be generated externally and transferred to food samples. The efficiency of the heat transfer mechanisms is limited by the rate of heat transfer from an external medium to the food and by the thermal conductivity of the food itself, which often results in over-processing due to the lengthy processing time required to reach the target temperature, creating unwanted temperature peaks and producing poor product quality [4]. Heat is instantly and volumetrically generated within the food substance, due to the ionic motion [8]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
