Geometry of shadows: Effects of inhomogeneities in electrical field processing

Journal of Food Engineering

Volumn 40, Issue 4, 1999, Pages 245-258

  Davies, L J ^a   Kemp, M R ^a   Fryer, P J ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COMPUTER SIMULATION; ELECTRIC CONDUCTIVITY OF SOLIDS; ELECTRIC FIELDS; ELECTRIC HEATING; HEAT CONVECTION;

OHMIC HEATING;

FOOD PROCESSING;

EID: 0033137517     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00061-8     Document Type: Article

References (17)

1. Ayeppa K. G., Davis H. T., Crapiste G., Davis E. A., Gordon J. Microwave heating: an evaluation of power formulations. Chemical Engineering Science. 46:1991;1005.
2. de Alwis A. A. P., Halden K., Fryer P. J. Shape and conductivity effects in the ohmic heating of foods. Chemical Engineering Research Design. 67:1989;159.
3. de Alwis A. A. P., Fryer P. J. A finite element analysis of heat generation and transfer during ohmic heating of foods. Chemical Engineering Science. 45(6):1990;1547.
4. de Alwis, A. A. P., Halden, K., & Fryer, P. J. (1992).Operability of the ohmic heating process: Electrical conductivity effects. Journal of Food Engineering, 15, 21.
5. Farr D. High pressure technology in the food industry. Trends in Food Science and Technology. 1:1990;14.
6. Fryer P. J., de Alwis A. A. P., Koury E., Stapley A. G. F., Zhang L. Ohmic processing of solid-liquid mixtures: heat generation and convection effects. Journal of Food Engineering. 18:1993;101.
7. Fryer P. J., Zhang L. Electrical resistance heating of foods. Trends in Food Science and Technology. 4(11):1993;364.
8. Halden K., de Alwis A. A. P., Fryer P. J. Changes in the electrical conductivity of foods during ohmic heating. International Journal of Food Science and Technology. 25:1990;9.
9. Kaye, G. W. C., & Laby, T. H. (1986). Tables of Physical and Chemical Constants. New York: Longman.
10. Metaxas, A. C. (1996). Foundations of Electroheat: A Unified Approach. New York: Wiley.
11. Palaniappan S., Sastry S. K. Electrical conductivities of selected solid foods during ohmic heating. Jouranl of Food Process Engineering. 14:1991;221.
12. Sastry S. K., Palaniappan S. Mathematical modelling and experimental studies on ohmic heating of liquid-particle mixtures in a static heater. Journal of Food Proccess Engineering. 15:1992;241.
13. Remmen H. H. J., Ponne C. T., Nijhuis H. H., Bartels P. B., Kerkhof P. J. A. M. Van microwave heating distributions in slabs spheres and cylinders with relation to food processing. Journal of Food Science. 61(6):1997;1105.
14. Wang W. C., Sastry S. K. Starch gelatinisation in ohmic heating. Journal of Food Engineering. 34(3):1997;225.
15. Zhang Q. H., Canovas G. V., Swanson B. G. Barbosa engineering aspects of pulsed electric-field pasteurisation. Journal of Food Engineering. 25(2):1995;261.
16. Zhang L., Fryer P. J. Models for the electrical heating of solid-liquid food mixtures. Chemical Engineering Science. 48:1993;633.
17. Zhang L., Fryer P. J. Food sterilization by electrical heating: sensitivity to process parameters. American Institute of Chemical Engineering Journal. 40:1994;888.