Effect of salt and citric acid on electrical conductivities and ohmic heating of viscous liquids

Journal of Food Processing and Preservation

Volumn 24, Issue 5, 2000, Pages 389-406

  Marcotte, Michèle ^a   Trigui, Maher ^a   Ramaswamy, Hosahalli Swamy ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034338289     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2000.tb00427.x     Document Type: Article

References (12)

1. DE ALWIS, A.A.P. and FRYER, P.J. 1992. Operability of the ohmic heating process: Electrical conductivity effects. J. Food Eng. 15, 21-48.
2. DE ALWIS, A.A.P., HALDEN, K. and FRYER, P.J. 1989. Shape and conductivity effects in the ohmic heating of foods. Chem. Eng. Res. Des. 67, 159-168.
3. FRYER, P.J., DE ALWIS, A.A.P., KOURY, E., STAPLEY, A.G.F. and ZHANG, L. 1993. Ohmic processing of solid-liquid mixtures: Heat generation and convection effects. J. Food Eng. 18, 102-125.
4. KIM, H.J. et al. 1996. Validation of ohmic heating for quality enhancement of food products. Food Technol. 50(5), 253-261.
5. LUZURIAGA, D.E. and BALABAN, M.O. 1996. Electrical conductivity of frozen shrimp and flounder at different temperatures and voltage levels. J. Aquatic Food Product Technol. 5(3), 41-63.
6. MARCOTTE, M., RAMASWAMY, H.S. and PIETTE, J.P.G. 1998. Electrical conductivity of hydrocolloid solutions. J. Food Process Engineering 21, 503-520.
7. PALANIAPPAN, S. and SASTRY, S.K. 1991a. Electrical conductivities of selected solid foods during ohmic heating. J. Food Process Engineering 14, 221-236.
8. PALANIAPPAN, S. and SASTRY, S.K. 1991b. Electrical conductivity of selected juices: Influences of temperature, solids content, applied voltage, and particle size. J. Food Process Engineering 14, 247-260.
9. SASTRY, S.K. and PALANIAPPAN, S. 1992. Mathematical modeling and experimental studies on ohmic heating of liquid-particle mixtures in a static heater. J. Food Process Engineering 15, 241-261.
10. SKUDDER, P. J. and BISS, C. 1987. Aseptic processing of food products using ohmic heating. Chem. Eng. 433, 26-28.
11. WANG, W.-C. and SASTRY, S.K. 1993. Salt diffusion into vegetable tissue as a pretreatment for ohmic heating: electrical conductivity profiles and vacuum infusion studies. J. Food Eng. 20, 299-309.
12. YONGSAWATDIGUL, J., PARK, J.W. and KOLBE, E. 1995. Electrical conductivity of Pacific Whiting surimi paste during ohmic heating. J. Food Sci. 60(5), 922-925, 935.