Vol. 6, Issue 6 (2018)
Effect of temperature and voltage gradient on electrical conductivity of rapeseed slurry during Ohmic heating
Author(s): Sheshrao Kautkar, JP Pandey, Anupama Singh, Anil Kumar and AK Shukla
Abstract: Ohmic heating, is a novel thermal food processing technique in which alternating electric current is passed through liquid or liquid-particulates foods mainly for heating purpose. The principle behind this method of heating is based on Ohm’s law of electricity. The parameters like rate of heat generation in the system, electrical conductivity and composition of the food and applied voltage influence the success of Ohmic heating. In this study, the rapeseed slurry was heated ohmically at different voltage gradient in an Ohmic heating apparatus. The Ohmic heating behaviour of rapeseed slurry was studied in terms of electrical conductivity by applying voltage gradients (9–15 V/cm) at a temperature from 30 to 90˚C. The average electrical conductivity of rapeseed slurry ranged from 34.9 mS/cm to 59.7 ms/cm. It was observed that electrical conductivity increases with increasing both temperature and voltage gradient.
Pages: 371-375 | 540 Views 89 Downloads
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How to cite this article:
Sheshrao Kautkar, JP Pandey, Anupama Singh, Anil Kumar, AK Shukla. Effect of temperature and voltage gradient on electrical conductivity of rapeseed slurry during Ohmic heating. Int J Chem Stud 2018;6(6):371-375.
