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OHMIC heating for thermal processing of low-acid foods containing solid particulates

Sarang, Sanjay S
http://rave.ohiolink.edu/etdc/view?acc_num=osu1197669208

Abstract Details

2008, Doctor of Philosophy, Ohio State University, Food, Agricultural, and Biological Engineering.
Ohmic heating has potential applications for continuous sterilization processing of low-acid foods containing particulates. The main challenge is to establish a credible safety assurance protocol through experimental and modeling studies. This research aims to create a base of knowledge necessary to be developed before ohmic heating can become commercially acceptable. Electrical conductivities of six different fresh fruits and several different cuts of three types of meat were determined over entire sterilization temperature range. Electrical conductivity of all products increased linearly with the temperature during ohmic heating at constant voltage gradient. A simple blanching method was developed to increase the electrical conductivity of solid components in chicken chowmein which is a low-acid food product containing particulates. On adjusting the electrical properties of different components it was possible to ensure more uniform heating while still maintaining product quality. A simple method was developed to measure diffusivity of salt in water chestnut tissue under different levels of sodium chloride concentration and temperature. The apparent diffusion coefficient of salt in water chestnut did not change significantly with salt concentration, but as expected it increased significantly with temperature. After blanching, it was possible to increase the overall electrical conductivity and heat the solid more rapidly during ohmic heating. Residence time distribution (RTD) of particles in the ohmic heater in a continuous sterilization process was measured using Radio Frequency Identification (RFID). Mean particle residence time increased with the rotational speed of agitators in the ohmic heaters while there was no significant effect of solids concentration. The velocity of the fastest particle was 1.62 times the mean product velocity which is less than that associated with Newtonian fluid in tubular flow.
Sudhir Sastry (Advisor)
152 p.
Ohmic heating; Food; Fruits; Vegetable; Meat; Electrical conductivity; Blanching; Processing; Residence time distribution; Radio Frequency Identification

Recommended Citations

Citations

  • Sarang, S. S. (2008). OHMIC heating for thermal processing of low-acid foods containing solid particulates [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1197669208

    APA Style (7th edition)

  • Sarang, Sanjay. OHMIC heating for thermal processing of low-acid foods containing solid particulates. 2008. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1197669208.

    MLA Style (8th edition)

  • Sarang, Sanjay. "OHMIC heating for thermal processing of low-acid foods containing solid particulates." Doctoral dissertation, Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1197669208

    Chicago Manual of Style (17th edition)

osu1197669208
6,693
© 2007, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.