Dimensionless analysis of the electric field-based food processes for scale-up and validation

Takhistov, Paul

doi:10.1016/j.jfoodeng.2005.11.015

Cited by 10 publications

(5 citation statements)

References 24 publications

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“…The success of ohmic heating depends on the rate of heat generation in the system, the electrical conductivity of the food, electrical field strength, residence time and the method by which the food flows through the system (Takhistov 2007;Halden et al 1990;Imai et al 1995) . The food acts as an electrical resistor.…”

Section: Fundamental Principles Of Ohmic Heatingmentioning

confidence: 99%

“…The primary property affecting ohmic heating is the electrical conductivity of the food (Sastry and Palaniappan 1992). Takhistov (2007) suggested analytical models based on the dimensionless analysis of major process variables and physical properties of food products. In general, most of the food products can express both dielectric and ionic types of polarization, since their electric properties are non-linear with respect to changes in their temperature and composition.…”

Section: Critical Process Parametersmentioning

confidence: 99%

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Technology, applications and modelling of ohmic heating: a review

et al. 2012

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Ohmic heating or Joule heating has immense potential for achieving rapid and uniform heating in foods, providing microbiologically safe and high quality foods. This review discusses the technology behind ohmic heating, the current applications and thermal modeling of the process. The success of ohmic heating depends on the rate of heat generation in the system, the electrical conductivity of the food, electrical field strength, residence time and the method by which the food flows through the system. Ohmic heating is appropriate for processing of particulate and protein rich foods. A vast amount of work is still necessary to understand food properties in order to refine system design and maximize performance of this technology in the field of packaged foods and space food product development. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing. Some of the demerits of the technology are also discussed.

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Section: Fundamental Principles Of Ohmic Heatingmentioning

confidence: 99%

Section: Critical Process Parametersmentioning

confidence: 99%

Technology, applications and modelling of ohmic heating: a review

et al. 2012

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“…By alternating the electrode housing/spacer tube/electrode‐housing connections, higher‐power heating systems can be achieved. Implementation voltages across electrodes as well as to the outside earthed heater covering can exceed 3–3 kV (Takhistov, 2007 ). As a result, all internal areas in association with food must be made of an insulating substance capable of providing long and efficient service under challenging environmental circumstances.…”

Section: Application Of Ozone In Food Industriesmentioning

confidence: 99%

Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review

Islam

Saeed

Afzaal

et al. 2022

Food Science & Nutrition

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Food is the basic necessity for life that always motivated man for its preservation and making it available for an extended period. Food scientists always tried to preserve it with minimum deterioration in quality by employing and investigating innovative preservation techniques. The food sector always remained in search of eco‐friendly and sustainable solutions to tackle food safety challenges. Green technologies (ozone, pulsed electric field, ohmic heating, photosensitization, ultraviolet radiations, high‐pressure processing, ultrasonic, nanotechnology) are in high demand owing to their eco‐friendly, rapid, efficient, and effective nature in controlling microbes with a negligible residual impact on food quality during processing. The use of green technologies would be a desirable substitute for conventionally available preservation techniques. This paper discusses different food preservation techniques with special reference to green technologies to minimize the deleterious impact on the environment and employs these innovative technologies to play role in enhancing the food safety.

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“…This requires the generation of a database of extraction kinetics and microwave conditions, as determined by numerical models, in order to obtain correlations based on dimensionless numbers, where the dielectric properties of the material under treatment should make an essential part (Takhistov 2007). …”

Section: Applications and Development Outlookmentioning

confidence: 99%

A helicopter view of microwave application to chemical processes: reactions, separations, and equipment concepts

Stefanidis

Muñoz

Sturm

et al. 2014

Reviews in Chemical Engineering

100

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We present a helicopter view of microwave technology application to various reaction and separation processes, including liquid-phase organic syntheses, gas-solid catalytic reactions, polymerizations, extraction, distillation, crystallization, membrane separation, and adsorbent regeneration/dehydration. The overarching aim is to demonstrate the breadth of potential applications of microwave technology to chemical industry, with particular attention to separations, as this is a less explored microwave application area. In this context, some key findings, opinions, and developments in the relevant literature are summarized. In addition, the present microwave equipment concepts for chemical processes are critically reviewed and new ones are put forward, as we believe that an important milestone in the road from laboratory-scale microwave experimentation to industrial-scale microwave-assisted chemical processing is the design and development of innovative microwave equipment concepts tailored for specific chemical processes.

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Dimensionless analysis of the electric field-based food processes for scale-up and validation

Cited by 10 publications

References 24 publications

Technology, applications and modelling of ohmic heating: a review

Technology, applications and modelling of ohmic heating: a review

Applications of green technologies‐based approaches for food safety enhancement: A comprehensive review

A helicopter view of microwave application to chemical processes: reactions, separations, and equipment concepts

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