Abstract
Ohmic heating is an alternative fast heating technique for food products, which takes its name from Ohm's law. The basic principle of ohmic heating is the conversion of electrical energy into heat, resulting in internal energy generation. In this study, an experimental ohmic heating unit was designed and fabricated. Four kinds of liquid food materials (tap water, fruit-vegetable juice, yogurt and 0.5% aqueous sodium chloride solution) were heated on this laboratory scale static ohmic heater to evaluate the device's performance. Different voltage gradients (7.5V/cm, 11.25V/cm, 15V/cm, 18.75V/cm, 22.5V/cm and 26.25V/cm) were applied to study the heating behavior of liquid food materials. Results indicated that the voltage gradient significantly influenced the ohmic heating rates for all four materials tested. The electrical conductivity also changed significantly with temperature.
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