Temperature dependent electrical conductivities of fruit purees during ohmic heating

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dc.contributor.authorIcier F.
dc.contributor.authorIlicali C.
dc.date.accessioned2019-10-27T00:10:12Z
dc.date.available2019-10-27T00:10:12Z
dc.date.issued2005
dc.departmentEge Üniversitesien_US
dc.description.abstractOhmic heating takes its name from Ohm's law; the food material switched between electrodes has a role of resistance in the circuit. In this study, the apricot and peach purees were heated on a laboratory scale static ohmic heater by applying voltage gradients in the range of 20-70 V/cm. The voltage gradient was statistically significant on the ohmic heating rates for both purees (P < 0.05). The linear temperature dependent electrical conductivity relations were obtained. Bubbling was observed above 60°C especially at high voltage gradients. The ohmic heating system performance coefficients were in the range of 0.49-1.00. The unsteady-state heat conduction equation for negligible internal resistance was solved with an ohmic heating generation term by the finite difference technique. The predictions of the mathematical model using obtained electrical conductivity equations were found to be very accurate. © 2005 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorship2001/BIL/002en_US
dc.description.sponsorshipThis study was partially supported by Ege University Science-Technology Research and Application Center (EBILTEM) Project No. 2001/BIL/002, and ETAP Agricultural and Food Products Packaging SA Turkey. --en_US
dc.identifier.doi10.1016/j.foodres.2005.04.003
dc.identifier.endpage1142en_US
dc.identifier.issn0963-9969
dc.identifier.issn0963-9969en_US
dc.identifier.issue10en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1135en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2005.04.003
dc.identifier.urihttps://hdl.handle.net/11454/21905
dc.identifier.volume38en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofFood Research Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectElectrical conductivityen_US
dc.subjectFruit pureesen_US
dc.subjectModellingen_US
dc.subjectOhmic heatingen_US
dc.titleTemperature dependent electrical conductivities of fruit purees during ohmic heatingen_US
dc.typeArticleen_US

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