Electrical conductivity of foods

Engineering Properties of Foods, Fourth Edition

Volumn , Issue , 2014, Pages 527-570

  Sastry, Sudhir K ^a   Kamonpatana, Pitiya ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTRIC CONDUCTIVITY; ELECTRIC FIELDS;

ELECTRIC FIELD PULSE; ELECTRICAL CONDUCTIVITY; EXTERNAL COOLING; INTERNAL GENERATION; MEMBRANE RUPTURE; MICROBIAL INACTIVATION; PULSED ELECTRIC FIELD PROCESSING (PEF); SHORT DURATIONS;

THERMAL PROCESSING (FOODS);

EID: 84996547288     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b16897     Document Type: Chapter

References (71)

1. Angersbach, A., Heinz, V., and Knorr, D. 1999. Electrophysiological model of intact and processed plant tissues: Cell disintegration criteria. Biotechnol. Prog. 15: 753-762.
2. Asavasanti, S., Ersus, S., Ristenpart, W., Stroeve, P., and Barrett, D.M. 2010. Critical electric field strengths of onion tissues treated by pulsed electric fields. J. Food Sci. 75(7): E433-E443.
3. Barbosa-Cánovas, G.V., Pierson, M.D., Zhang, Q.H., and Schaffner, D.W. 2000. Pulsed electric fields. J. Food Sci. 65(8): 65s-79s.
4. Bazhal, M.I., Lebovka, N.I., and Vorobiev, E. 2001. Pulsed electric field treatment of apple tissue during compression for juice extraction. J. Food Engr. 50: 129-139.
5. Benz, R., Beckers, F., and Zimmermann, U. 1979. Reversible electrical breakdown of lipid bilayer membranes: A charge-pulse relaxation study. J. Membrane Biol. 48: 191-204.
6. Bozkurt, H., and Icier, F. 2010. Electrical conductivity changes of minced beef-fat blends during ohmic cooking. J. Food Engr. 96: 86-92.
7. Castro, I., Teixeira, J.A., Salengke, S., Sastry, S.K., and Vicente, A.A. 2003. The influence of field strength, sugar and solid content on electrical conductivity of strawberry products. J. Food Proc. Engr. 26(1): 17-29.
8. Chaiwanichsiri, S., Ohnishi, S., Suzuki, T., Takai, R., and Miyawaki, O. 2001. Measurement of electrical conductivity, differential scanning calorimetry and viscosity of starch and flour suspensions during gelatinisation process. J. Sci. Food Agric. 81: 1586-1591.
9. Chernomordik, L.V., and Abidor, I.G. 1980. The voltage-induced local defects in unmodified BLM. Bioelectrochem. and Bioenerg. 7: 617-623
10. Crow, D.R. 1988. Principles and Applications of Electrochemistry. Chapman & Hall, London, New York.
11. Crowley, J.M. 1973. Electrical breakdown of bimolecular lipid membranes as an electromechanical instability. Biophys. J. 13: 711-724.
12. Deng, J., Schoenbach, K.H., Buescher, E.S., Hari, P.S., Fox, P.M., and Beebe, S.J. 2003. The effects of intense submicrosecond electrical pulses on cells. Biophys. J. 84: 2709-2714.
13. Dimitrov, D.S. 1984. Electric field-induced breakdown of lipid bilayers and cell membranes: A thin viscoelastic film model. J. Membrane Biol. 78: 53-60.
14. Halden, K., de Alwis, A.A.P., and Fryer, P.J. 1990. Changes in the electrical conductivity of foods during ohmic heating. Int. J. Food Sci. Technol. 25: 9-25.
15. Imai, T., Uemura, K., Ishida, N., Yoshizaki, S., and Noguchi, A. 1995. Ohmic heating of Japanese white radish Rhaphanus sativus L. Int. J. Food Sci. Technol. 30: 461-472.
16. Imai, T., Uemura, K., and Noguchi, A. 1998. Heating rate of egg albumin solution and its change during ohmic heating. Chapter 10 in Process-Induced Changes in Food; F. Shahidi, C-T. Ho, and N. van Chuyen. Plenum Press, New York.
17. Jain, R.K., and Maldarelli, C. 1983. Stability of thin viscoelastic films with application to biological membrane deformation. Ann. NY Acad. Sci. 404: 89-102.
18. Kamonpatana, P. 2012. Mathematical modeling and microbiological verification of ohmic heating of solid-liquid mixtures in continuous flow ohmic heater systems. PhD dissertation, the Ohio State University, Columbus, OH.
19. Kamonpatana, P., Mohamed, H.M.H., Shynkaryk, M., Heskitt, B., Yousef, A.E., and Sastry, S.K. 2013. Mathematical modeling and microbiological verification of ohmic heating of a solid liquid mixture in a continuous flow ohmic heater system with electric field perpendicular to flow. J. Food Engr. 118(3): 312-325.
20. Karapantsios, T.D., Sakonidou, E.P., and Raphaelides, S.N. 2000. Electric conductance study of fluid motion and heat transport during starch gelatinization. J. Food Sci. 65: 144-150.
21. Korobkov,, V.N., Zhushman, A.I., and Kostenko, V.G. 1978. Determination of starch gelation temperature on the basis of changes in electrical conductivity. Sakharnaya Promyshlennost, 7: 67-70.
22. Knorr, D. 1994. Plant cell and tissue cultures as model systems for monitoring the impact of unit operations on plant food. Trends Food Sci. Technol. 5: 328-331.
23. Kuang, W., and Nelson, S.O. 1998. Low-frequency dielectric properties of biological tissues: A review with some new insights. Trans. ASAE. 41(1): 173-184.
24. Kulshrestha, S. 2002. Membrane permeability changes during ohmic heating of vegetable tissue. PhD dissertation, The Ohio State University, Columbus, OH.
25. Kulshrestha, S.A., and Sastry, S.K. 2010. Changes in permeability of moderate electric field (MEF) treated vegetable tissueover time. Innov. Food Sci. Emerg. Technol. 11: 78-83.
26. Kulshrestha, S.A., and Sastry, S.K. 2003. Frequency and voltage effects on enhanced diffusion during moderate electric field (MEF) treament. Innov. Food Sci. Emerg. Technol. 4(2): 189-194.
27. Kusnadi, C., and Sastry, S.K. 2012. Effect of moderate electric fields on salt diffusion into vegetable tissue. J. Food Engr. 110: 329-336.
28. Lebovka, N.I., Bazhal, M.I., and Vorobiev, E. 2000. Simulation and experimental investigation of food material breakage using pulsed electric field treatment. J. Food Engr. 44(4): 213-223.
29. Lebovka, N.I., Bazhal, M.I., and Vorobiev, E. 2001. Pulsed electric field breakage of cellular tissues: Visualization of percolative properties. Innov. Food Sci. Emerg. Technol. 2: 113-125.
30. Lebovka, N.I., Bazhal, M.I., and Vorobiev, E. 2002. Estimation of characteristic damage time of food materials in pulsed electric fields. J. Food Engr. 54(4): 337-346.
31. Lima, M., and Sastry, S.K. 1999. The effects of ohmic heating frequency on hot-air drying rate, desorption isotherms and juice yield. J. Food Engr. 41: 115-119.
32. Loghavi, L., and Sastry, S.K. 2009. Effect of moderate electric field frequency and growth stage on the cell membrane permeability of Lactobacillus acidophilus. Biotechnol. Prog. 25(1): 85-94.
33. Marcotte, M., Piette, J.P.G., and Ramaswamy, H.S. 1998. Electrical conductivity of hydrocolloid solutions. J. Food Proc. Engr. 21: 503-520.
34. Marcotte, M., Trigui, M., and Ramaswamy, H.S. 2000. Effect of salt and citric acid on electrical conductivity and ohmic heating of viscous liquids. J. Food Proc. Pres. 24: 389-406.
35. Maxwell, J.C. 1881. A Treatise on Electricity and Magnetism. 2nd Ed., Vol. 1. Clarendon Press, Oxford.
36. Meredith, R.E., and Tobias, C.W. 1960. Resistance to potential flow through a cubical array of spheres. J. Appl. Phys., 31: 1270-1273.
37. Mitchell, F.R.G., and de Alwis, A.A.P. 1989. Electrical conductivity meter for food samples. J. Physics E. Sci. Instrum. 22: 554-556.
38. Murakami, E.G., and Okos, M.R. 1988. Measurement and prediction of thermal properties of foods. In: Food Properties and Computer-Aided Engineering of Food Processing Systems, R.P. Singh and A.G. Medina, Eds., pp. 3-48 NATO ASI Series E, Applied Sciences, Vol. 168.
39. Ohno-Shosaku, T., and Okada, Y. 1984. Facilitation of electrofusion of mouse lymphoma cells by the proteolytication of proteases. Biochem. Biophys. Res. Commun. 120: 138-143.
40. Palaniappan, S., and Sastry, S.K. 1991a. Electrical conductivity of selected juices: influences of temperature, solids content, applied voltage and particle size. J. Food Proc. Engr. 14: 247-260.
41. Palaniappan, S., and Sastry, S.K. 1991b. Electrical conductivity of selected solid foods during ohmic heating. J. Food Proc. Engr. 14: 221-236.
42. Palaniappan, S., and Sastry, S.K. 1991c. Modelling of electrical conductivity of liquid-particle mixtures. Food and Bioproducts Proc., Part C., Trans. Instn. Chem Engrs. (UK) 69: 167-174.
43. Park, S.J., Dong, K., Uemura, K., and Noguchi, A. 1995. Influence of frequency on ohmic heating of fish protein gel. Noppon Shokuhin Kagaku Kogaku Kaishi, 42(8): 569-574.
44. Ruhlman, K.T., Jin, Z.T., and Zhang, Q.H. 2001. Physical properties of liquid foods for pulsed electric field treatment. Chapter 3 in Pulsed Electric Fields in Food Processing. pp 45-56. Eds: G.V. Barbosa-Cánovas and Q.H. Zhang. Technomic Publishing Co. Lancaster, PA.
45. Sahin, S., Sastry, S.K., and Bayindirli, L. 1999. Effective thermal conductivity of potatoes during frying: measurement and modeling. Intl. J. Food Properties. 2(2): 151-161.
46. Saif, S.M.H., Lan, Y., Wan, S., and Garcia, S. 2004. Electrical resistivity of goat meat. Intl. J. Food Properties. 7(3): 463-471.
47. Sale, A.J.H., and Hamilton, W.A. 1967a. Effect of high electric fields on microorganisms. I. Killing of bacteria and yeast. Biochim. Biophys. Acta 148: 781-788.
48. Sale, A.J.H., and Hamilton, W.A. 1967b. Effect of high electric fields on microorganisms. II. Mechanism of action of the lethal effect. Biochim. Biophys. Acta 148: 789-800.
49. Sarang, S., Sastry, S.K., Gaines, J., Yang, T.C.S., and Dunne, P. 2007. Product formulation for ohmic heating: Blanching as a pretreatment method to improve uniformity in heating of solid-liquid food mixtures. J. Food Sci. 72(5): E227-E234.
50. Sarang, S., Sastry, S.K., and Knipe, L. 2008. Electrical conductivity of fruits and meats during ohmic heating. J. Food Engr. 87: 351-356.
51. Sastry, S.K., and Barach, J.T. 2000. Ohmic and inductive heating. J. Food Sci. 65(8): 42s-46s.
52. Schwan, H.P. 1957. Electrical properties of tissue and cell suspensions. In: Advances in Biological and Medical Physics; Laurence, J.H., and Tobias, CA., Eds.; Academic Press, New York. 5: 147-209.
53. Sensoy, I., and Sastry, S.K. 2004. Extraction using moderate electric fields. J. Food Sci. 69(1): 7-13.
54. Shirsat, N., Lyng, J.G., Brunton, N.P., and McKenna, B. (2004). Ohmic heating: Electrical conductivities of pork cuts. Meat Sci. 67: 507-514.
55. Shynkaryk, M.V., Ji, T., Alvarez, V.B., and Sastry, S.K. 2010. Ohmic heating of peaches in the wide range of frequencies (50 to 1 MHz). J. Food Sci. 75(7): E493-E500.
56. Sugar, I.P., and Neumann, E. 1984. Stochastic model for electric field-induced membrane pores electroporation. Biophys. Chem. 19: 211-225.
57. Taiwo, K.A., Angersbach, A., and Knorr, D. 2002. Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures. J. Food Engr. 52: 185-192.
58. Tulsiyan, P., Sarang, S., and Sastry, S.K. 2008. Electrical conductivity of multicomponent systems during ohmic heating. Int. J. Food Prop. 11: 233-241.
59. Wang, C.S., Kuo, S.Z., Kuo-Huang, L.L., and Wu, J.S.B. 2001. Effect of tissue infrastructure on electric conductance of vegetable stems. J. Food Sci. 66(2): 284-288.
60. Wang, W-C., and Sastry, S.K. 1993a. Salt diffusion into vegetative tissue as a pretreatment for ohmic heating: Determination of parameters and mathematical model verification. J. Food Engr. 20: 311-323.
61. Wang, W-C., and Sastry, S.K. 1993b. Salt diffusion into vegetative tissue as a pretreatment for ohmic heating: Electrical conductivity profiles and vacuum infusion studies. J. Food Engr. 20: 299-309.
62. Wang, W-C, and Sastry, S.K. 1997a. Starch gelatinization in ohmic heating. J. Food Engr. 34(3): 225-242.
63. Wang, W-C., and Sastry, S.K. 1997b. Changes in electrical conductivity of selected vegetables during multiple thermal treatments. J. Food Proc. Engr. 20: 499-516.
64. Weaver, J.C., and Chizmadzhev, Y.A. 1996. Theory of electroporation: A review. Bioelectrochem. Bioenerg, 41: 135-160.
65. Wu, H., Kolbe, E., Flugstad, B., Park, J.W., and Yonsawatdigul, J. 1998. Electrical properties of fish mince during multi-frequency ohmic heating. J. Food Sci. 63(6): 1028-1032.
66. 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.
67. Zell, M., Lyng, J.G., Cronin, D.A., and Morgan, D.J. 2009. Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients. Meat Sci. 83(3): 563-570.
68. Zimmermann, U. 1986. Electrical breakdown, electropermeabilization and electrofusion. Rev. Physiol. Biochem. Pharmacol. 105: 176-256.
69. Zimmermann, U., Pilwat, G., and Riemann, M. 1974. Dielectric breakdown of cell membranes. Biophys. J. 14: 881-899.
70. Zimmermann, U., Beckers, F., and Coster, H.G.L. 1977. The effect of pressure on the electrical breakdown of membranes of Valoniautricularis. Biochim Biophys. Acta 464: 399-416.
71. Zitoun, K.B., and Sastry, S.K. 2003. Solid area fraction distribution of solid-liquid food mixtures during flow through a straight tube. J. Food Engr. 60: 81-87.