Sensitivity analysis of continuous ohmic heating process for multiphase foods

Journal of Food Engineering

Volumn 98, Issue 2, 2010, Pages 257-265

  Chen, Cuiren ^a   Abdelrahim, Khalid ^a   Beckerich, Isabelle ^a  

^a CAMPBELL SOUP COMPANY   (United States)

Author keywords

Carrier fluid; Ohmic Heating; Particles; Process lethality value; Process temperature; Sensitivity analysis

Indexed keywords

CARRIER FLUIDS; COMPUTER MODELING; CONTROL FACTORS; CONTROL RANGE; CONTROL TARGET; ELECTRICAL CONDUCTIVITY; HEATING TUBES; OHMIC HEATING; PARTICLE CONCENTRATIONS; PROCESS TEMPERATURE; PROCESSING CONDITION; PROCESSING SYSTEMS; PROCESSING VARIABLES; REFERENCE TEMPERATURE; SURFACE HEAT TRANSFER COEFFICIENT;

CARRIER CONCENTRATION; ELECTRIC CONDUCTIVITY; FLUIDS; HEAT EXCHANGERS; HEAT TRANSFER COEFFICIENTS; HEATING; SENSITIVITY ANALYSIS; TARGETS; THERMAL DIFFUSION; TUBES (COMPONENTS);

PROCESS CONTROL;

EID: 75749118968     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.005     Document Type: Article

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