Abstract

The problem of heating food by applying a large electrical current across it is considered. Various aspects of the problem are considered, with emphasis on the electrical and thermal behaviour due to variations in electrical conductivity of the food. Such variations are due to variations in temperature within the food and differences in material properties of the food. The stability of ohmic heating as a method used for processing is considered for the simple case of a homogeneous food. The heating of a homogeneous food in a shear layer close to a wall is analysed. The case of a single spherical solid food particle with temperature-dependent conductivity surrounded by a liquid sauce is considered to model the behaviour of a multiphase food.

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