Year: 2015 | Month: March | Volume 8 | Issue 1
Temperature dependent electrical conductivities of ginger paste during ohmic heating
DOI:10.5958/2230-732X.2015.00003.0
Abstract:
Ohmic heating is now regarded as highly attractive advanced technique for food processing wherein electric current is passed through the liquid particulates foods with primary purpose of heating them. The success of ohmic heating depends on the rate of heat generation in the system, the electrical conductivity of the food, method by which the food flows through the system and composition of the food. In this study, the ginger paste at different salt treatment (0-2% w/w) was heated in a laboratory scale ohmic heater by applying voltage gradients (5–13 V/cm). The temperature dependent electrical conductivity was obtained at different time interval of 0, 5 and 10 minute at different temperatures (30-60˚C). Bubbling was observed above 70˚C especially at high voltage gradients. The electrical conductivity measured in terms of point and bulk electrical conductivity. Point electrical conductivity was greater than bulk electrical conductivity. The point and bulk electrical conductivity values were in the range of 4.41 to 6.63 and 3.75 to 5.87 mS/cm respectively.
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