ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATING

1991 ◽  
Vol 14 (3) ◽  
pp. 221-236 ◽  
Author(s):  
SEVUGAN PALANIAPPAN ◽  
SUDHIR K. SASTRY
Keyword(s):  
Ohmic Heating ◽  
Solid Foods ◽  
Electrical Conductivities

Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients

Meat Science ◽  
2009 ◽  
Vol 83 (3) ◽  
pp. 563-570 ◽  
Author(s):  
Markus Zell ◽  
James G. Lyng ◽  
Denis A. Cronin ◽  
Desmond J. Morgan
Keyword(s):  
Ohmic Heating ◽  
Processed Meat ◽  
Electrical Conductivities

The Effects of Pasteurization by Conventional and Ohmic Heating Methods and Concentration Processes on the Madan (Garcinia Schomburgkiana Pierre) Juice Properties

2020 ◽  
Vol 36 (2) ◽  
pp. 205-219
Author(s):  
Krittiya - Khuenpet ◽  
Weerachet - Jittanit
Keyword(s):  
Electrical Conductivity ◽  
Mathematical Models ◽  
Color Change ◽  
Ohmic Heating ◽  
Conventional Heating ◽  
Heating Method ◽  
Electrical Conductivities ◽  
Juice Concentrate ◽  
Filtration Step

HighlightsThis research proved that Madan juice should be filtered before pasteurization in order to be more palatable for consumer.Madan juices and its concentrates can be efficiently heated by ohmic method due to their high electrical conductivities.Mathematical models developed in this study can accurately predict the electrical conductivity of the Madan juice during ohmic heating.This research proved that the quality of pasteurized Madan juice concentrates was rather steady during 60 days of storage.Abstract.Madan is a native fruit of the Southeast Asian region. The objectives of this research were: 1) to investigate the effect of pasteurization methods on the qualities of Madan juices and 2) to examine the influence of ohmic heating on the qualities and storage stability of pasteurized and concentrated juice compared to conventional heating method. It appeared that Madan juices (5-27.2 °Brix) can be heated by ohmic method due to high electrical conductivities (1.37-4.74 S.m-1). Mathematical models developed in this study can precisely predict the electrical conductivity of Madan juice. Filtration step and pasteurization condition of 95°C for 15 s should be applied in Madan juice processing because they provided the highest sensorial scores and the lowest color change. The continuous-mode machine provided the lightest color with low redness and yellowness values. Quality changes of Madan juice concentrate samples pasteurized using double jacket kettle and ohmic heating method were diminutive during 60 days of storage. Keywords: Concentration, Juice, Madan, Ohmic heating, Pasteurization.

scholarly journals Effect of viscosity on electrical conductivity in liquid foods

2021 ◽  
Author(s):  
Balaji Subbiah ◽  
Ken R. Morison
Keyword(s):  
Electrical Conductivity ◽  
Ion Mobility ◽  
Ohmic Heating ◽  
Skim Milk ◽  
Ion Diffusion ◽  
Electrical Tomography ◽  
Milk Whey ◽  
Electrical Conductivities ◽  
Milk Whey Protein ◽  
Electrical Conductivity Data

The electrical conductivities of foods affect their heating with ohmic heating and microwaves, and are required for electrical tomography studies. A range of model foods consisting of solutions of sodium carboxymethyl cellulose (NaCMC), NaCMC + sugars, concentrated skim milk, whey protein and viscous sugar solutions, with various amounts of electrolytes were prepared. The electrical conductivity was measured using a parallel plate sensor connected to an RCL meter using an a.c. voltage. The conductivity was found to increase with concentration, but was reduced by the effects of viscosity on ion mobility. The conductivity was closely related to bulk viscosity for sugar solutions following the modified Walden equation, but was unrelated to the viscosity of NaCMC solutions. Instead an “ion-diffusion” viscosity was defined and calculated from the electrical conductivity data, and this was found to relate well to the expected viscosity of the solution to which ions are exposed at a molecular scale.

Electronic structure studies of conducting polymers by electron energy-loss spectroscopy

1996 ◽  
Vol 54 ◽  
pp. 160-161
Author(s):  
J. Fink
Keyword(s):  
Electronic Structure ◽  
Conducting Polymers ◽  
Conjugated Polymers ◽  
Electron Acceptors ◽  
Electron Donors ◽  
Light Emitting ◽  
One Dimensional ◽  
New Class ◽  
Electrical Conductivities ◽  
Electron Energy Loss

Conducting polymers comprises a new class of materials achieving electrical conductivities which rival those of the best metals. The parent compounds (conjugated polymers) are quasi-one-dimensional semiconductors. These polymers can be doped by electron acceptors or electron donors. The prototype of these materials is polyacetylene (PA). There are various other conjugated polymers such as polyparaphenylene, polyphenylenevinylene, polypoyrrole or polythiophene. The doped systems, i.e. the conducting polymers, have intersting potential technological applications such as replacement of conventional metals in electronic shielding and antistatic equipment, rechargable batteries, and flexible light emitting diodes.Although these systems have been investigated almost 20 years, the electronic structure of the doped metallic systems is not clear and even the reason for the gap in undoped semiconducting systems is under discussion.

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