Modeling basics as applied to ohmic heating of liquid and wall cooling

Ohmic Heating in Food Processing

Volumn , Issue , 2014, Pages 199-211

  Pain, Jean Pierre ^a   Muller, Frans L ^b  

^a UNIV MONTPELLIER   (France)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

PROCESSED FOODS; RESIDENCE TIME DISTRIBUTION; STERILIZATION (CLEANING);

WALL COOLING;

THERMAL PROCESSING (FOODS);

EID: 84996511781     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b16605     Document Type: Chapter

References (11)

1. Bardon, J.P., Roiland, D., Delaunay, X., Antonini, G., and Pain, J.P. 1988. Rapport Pirsem 3255, CNRS Pirsem.
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3. Emmepiemme 2009. Piacenza—Italy, uff.tec@emmepiemmesrl.com
4. Hornbeck, R.W. 1973. Numerical marching techniques for fluid flows with heat transfer. NASA SP 297, Chapter 7.
5. Muller, F.L., Pain, J.P., Villon, P., and Fryer, P.J. 1993a. Convection naturelle dans un tube de chauffage ohmique colinéaire. Récent progrès en génie des procédés, Grenoble, 7.
6. Muller, F.L. 1993b. PhD thesis, Department of Chemical Engineering, Cambridge University.
7. Newman, A.A. 1968. Glycerol. Morgan-Grampian, London.
8. Pain, J.P. 1990. Flow and friction factor of solid/liquid food mixtures. Internal Rapport, Cambridge University.
9. Pain, J.P., Baucour, P., Courel, M., Gardin, H., Bernadi Faydi, E., and Brutel Ponchard, A., 2003, Procédé de traitement thermique continu de fluide et dispositif pour la mise en oeuvre de ce procédé. Patent FR2863829.
10. Perry, H.R. and Green, D. 1988. Perry’s Chemical Engineers Handbook, McGraw-Hill, New York.
11. Singh, T. 1989. Flow behaviour and functional properties of malt extracts concentrates. Journal of Textile Studies 20, 479.