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  • 1
    Electronic Resource
    Electronic Resource
    Temperature Mapping of Particles During Aseptic Processing with Magnetic Resonance Imaging (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Magnetic Resonance Imaging (MRI) was used to obtain 2-dimensional temperature maps in potatoes undergoing aseptic processing. The change in precession frequency of protons served as the temperature indicator. The larger particles (6.9 and 3.84 cm3) showed a δT (Tsurface - Tcenter) of up to 22±0.4°C 45s after exiting the heat exchanger with the δ (Toutlet - Tinlet) of the carrier fluid in the heat exchanger at 30 to 45°C. No AT was measured between the center and the surface of particles 〈2.05 cm3 pumped at 〈22.7 L/min. The average fluid to particle convective heat transfer coefficient (hfp) for the heat exchanger and holding tube was calculated using a finite element method. The hfp was from 600 to 2500 and 〉3000 W/m2°C for the large (6.9 cm3 cubes) and smaller particles respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15731.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS of ELECTRICITY ON MICROORGANISMS: A REVIEW (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 14 (1990), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Although the idea of electrical treatment of foods for microbial control is not new, the data available on nonthermal effects of electricity are limited and inconclusive. an understanding of such effects would be useful in developing new methods for microbial inactivation. the present review discusses a number of different methods of electrical treatment and their nonthermal effects on microorganisms. Subjects discussed include electric pasteurization of milk, electrohydraulic shock, electroporation, and electroconductive heating. Information relating to mechanisms contributing to microbial death is summarized and discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1990.tb00142.x
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  • 3
    Electronic Resource
    Electronic Resource
    THE TEMPERATURE DIFFERENCE BETWEEN A MICROORGANISM and A LIQUID MEDIUM DURING MICROWAVE HEATING (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 15 (1991), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: One current explanation for research findings of enhanced microbial kill under microwave heating is that of selective absorption of microwave energy within the organism. In the present study, the temperature difference between a microorganism and its surrounding liquid medium were studied using well-established heat transfer principles. Results of the analysis show that because of the microscopic size of bacteria, the surface area to volume ratios of these organisms are extremely high, resulting in rapid heat loss to the surrounding environment. Thus the microorganisms have to possess extremely high dielectric loss factors to maintain even small temperature differences. the energy absorption difference required for a 1°C difference between microorganism and medium is presented for a range of conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1991.tb00168.x
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  • 4
    Electronic Resource
    Electronic Resource
    ELECTRICAL CONDUCTIVITY of SELECTED JUICES: INFLUENCES of TEMPERATURE, SOLIDS CONTENT, APPLIED VOLTAGE, and PARTICLE SIZE (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 14 (1991), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A device was developed to determine the electrical conductivities of foods under ohmic or conventional heating conditions. Orange and tomato juices (serum and various solids contents) were tested in the device. the electrical conductivity of juices increased with temperature and decreased with solids content. the temperature dependence of conductivity was linear, both under conventional and ohmic heating. Experiments on suspensions of carrot juice solids, and polystyrene spheres in sodium phosphate solution showed an increase in electrical conductivity of the suspension with decreasing particle size.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1991.tb00135.x
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  • 5
    Electronic Resource
    Electronic Resource
    INFLUENCE of PARTICLE ORIENTATION ON the EFFECTIVE ELECTRICAL RESISTANCE and OHMIC HEATING RATE of A LIQUID-PARTICLE MIXTURE (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 15 (1992), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ohmic heating rate of a liquid-particle mixture is expected to depend on particle orientation. A mathematical model was developed to determine the extent of orientation dependence for the case of a cubic particle. the particle and liquid resistances were determined by taking incremental sections through the particle and using the electrical conductivity to calculate the effective resistance. Modeling and experimental results indicate that for a cubic particle, orientation effects are slight; both with regard to effective resistance and heating time. However, this result is not expected to apply to particles of large aspect ratios.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1992.tb00153.x
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  • 6
    Electronic Resource
    Electronic Resource
    ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATING (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 14 (1991), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Electrical conductivities of three vegetable and two meat samples were determined by subjecting them to a constant voltage power supply in a static ohmic heating device. Conductivities of vegetable samples were increased by soaking them in salt solutions, while soaking in water resulted in reduced conductivity due to leaching of electrolytes. Conductivities under ohmic heating conditions increased linearly with temperature. When field strengths were decreased, the conductivity-temperature curve gradually became nonlinear, and under conventional heating conditions, a sharp transition was observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1991.tb00093.x
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  • 7
    Electronic Resource
    Electronic Resource
    MATHEMATICAL MODELING and EXPERIMENTAL STUDIES ON OHMIC HEATING of LIQUID-PARTICLE MIXTURES IN A STATIC HEATER (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 15 (1992), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Understanding of the ohmic heating of liquid-particle mixtures requires preliminary study and model development within a static heater. A mathematical (3D finite element) model was developed for prediction of temperatures of mixtures of liquids and multiple particles within a static heater. Experiments were conducted using cubic potato particles within sodium phosphate solutions, for various particle sizes, orientations, concentrations, and liquid conductivities. the mathematical model was found to yield satisfactory prediction of experimental trends. Critical parameters affecting the relative heating rates of particles and liquid were the conductivities of the two phases, and the volume fraction of each phase. Ohmic heating appears most promising with high-solids concentration mixtures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1992.tb00155.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of electroconductive heat treatment and electrical pretreatment on thermal death kinetics of selected microorganisms (1992)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 39 (1992), S. 225-232 
    Details
    ISSN: 0006-3592
    Keywords: electroconductive heating ; electrical pretreatment ; thermal death kinetics ; zygo Saccharomyces bailii ; Escherichia coli ; microorganisms ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Suspensions of yeast cell (zygo Saccharomyces bailii) in a phosphate buffer solution were subjected to conventional (hot water) and ohmic (electric current) heating under identical temperature histories. Experiments were also conducted with cells of Escherichia coli to compare the lethal effect of combination of sublethal electrical preteatment and conventional heating with conventional heating. The kinetic parameters (D,Z,K and Ea) were determined for both organisms during different treatments. There was no significant difference in the death rate of yeast cells during conventional and ohmic heating at the voltage range used in this study. Results of electrical pretreatment and conventional heating on E. coli indicated differences under certain conditions when compared with pure conventional heating. Thus it is concluded that microbial death during ohmic heating was due primarily to thermal effects with no significant effect of electric current per se. Sublethal electrical pretreatment appears to offer potential for increased bacterial inactivation in certain cases.
    Additional Material: 11 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260390215
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