Modelling and Simulation of an Ohmic Heating Process

Zhang, Hongwei; Mohamed, Ahmed; Breikin, Tim; Howarth, Martin

doi:10.4236/ojmsi.2021.91002

Cited by 5 publications

(4 citation statements)

References 23 publications

(42 reference statements)

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“…Technology in food preservation continues to develop and starts to replace traditional methods. Electrical heating technology in food processing attracts industrial interests and potentially replaces traditional processes [50]. Electrical heating can be divided into direct electrical heating and indirect electrical heating.…”

Section: Discussionmentioning

confidence: 99%

Current Trends in Intelligent Control Neural Networks for Thermal Processing (Foods): Systematic Literature Review

Marfuah

Ulya

Kusudaryati

et al. 2022

Journal of Robotics and Control

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Thermal processing is a technique for sterilizing foods through heating at high temperatures. Thermal processing plays a significant role in preserving foods economically, efficiently, reliably, and safely. Control in thermal processing of foods is necessary to avoid any decrease in food quality, i.e., color change, reduced content, sensory quality, and nutrition. Artificial Neural Network (ANN) has been developed as a computing method in research and developments on thermal processing methods to discover one suitable for food processing without damaging food quality. To this date, ANN has been used in food industries for modeling many processes. The paper aims to identify the latest trend in intelligent neural network control for the thermal processing of foods. The paper conducted a systematic literature review with five research questions using Preferred Reporting Items for Systematic Review (PRISMA). According to screening results and article selection, 240 potential articles have fulfilled the inclusion criteria. Then, each article was explored to identify the advantage and the advance of intelligent network control in thermal food processing. It can be concluded that the technology in information and computations of food processing has rapidly developed and advanced through the utilization of a combination of ANN with fuzzy logic and/or genetic algorithms.

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Section: Discussionmentioning

confidence: 99%

Current Trends in Intelligent Control Neural Networks for Thermal Processing (Foods): Systematic Literature Review

Marfuah

Ulya

Kusudaryati

et al. 2022

Journal of Robotics and Control

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“…The usage of ohmic heating is extensively investigated in food processing [1, 2, 6]. In this context, some mathematical models were derived [7–9]. The basis of most of the models is the heat equation, where an additional source term for the heat generated by the ohmic heating is added.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Prediction of the Temperature Profile in an Ohmic Reactor on Different Modeling Scales

Geitner,

Iliev,

Matschuk

et al. 2024

Chemie Ingenieur Technik

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To predict the temperature profile in an ohmic reactor, it is essential to know the thermal and electrical conductivity of the reactor geometry. Those properties can be considered on different modeling scales: On the detailed (resolved) scale, the reactor consists of a packed bed structure, where the properties of each substance are considered. On the effective (continuum) scale, the packed bed is considered as effective medium with composite properties. In this contribution, we consider both scales and compare the results. Based on the detailed description with a resolved microstructure, the bed's effective thermal and electrical conductivity are computed. These properties are compared with analytical formulas. The electrical conductivity is the basis for the electrical field and the current density. Finally, these properties are used to evaluate the ohmic heating of the packed bed exposed to flow and to compute the temperature distribution within the reactor.

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“…Enzymes are responsible for organoleptic characteristics [30]. Simulation models ensure a uniform temperature distribution, such as in the ohmic heating process [31]. Computational fluid dynamics (CFD) is a tool that has increased its applications in food preservation because it allows the prediction of various behaviors in systems subject to different physical factors [32].…”

Section: Introductionmentioning

confidence: 99%

Improvement of Ohmic Pasteurization in Mango Pulp Through CFD and RSM

et al. 2022

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Ohmic heating, also known as electrical resistance heating, is a novel process of pasteurization that has several advantages, including homogeneous heating, low heating time, high inactivation of microorganisms, and organoleptic and nutritional properties. Furthermore, mathematical tools allow for quick and low-cost analysis of behaviors with various operating parameters. This study aimed to improve the ohmic pasteurization process of mango pulp using computational fluid dynamics (CFD) and response surface methodology (RSM) using the experimental properties of mango pulp. The generated mathematical model is an accurate tool for predicting ohmic pasteurization behavior in an industrial environment; it presents a 4.4% standard deviation error in the experimental data. Furthermore, the arrangement and intensity of the added voltage analysis suggested operating variables with better pasteurization performance. Another observation was that the production speed was related to the voltage intensities of the inlet speed in a non-proportional manner. In addition, operation at a low inlet velocity may be more susceptible to thermal damage, whereas a high inlet velocity requires a particular proportion of voltage insertion to ensure adequate heat distribution.

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Modelling and Simulation of an Ohmic Heating Process

Cited by 5 publications

References 23 publications

Current Trends in Intelligent Control Neural Networks for Thermal Processing (Foods): Systematic Literature Review

Current Trends in Intelligent Control Neural Networks for Thermal Processing (Foods): Systematic Literature Review

Comparison of the Prediction of the Temperature Profile in an Ohmic Reactor on Different Modeling Scales

Improvement of Ohmic Pasteurization in Mango Pulp Through CFD and RSM

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