A COMPARISON OF ALTERNATIVE FORMULATIONS FOR THE PREDICTION OF ELECTRICAL HEATING RATES OF SOLID-LIQUID FOOD MATERIALS

The modelling of the electrical hearing of solid-liquid food mixtures is an active area of research, reflecting its new importance as a commercial process. Two published models for electrical heating have been compared, and the accuracy of the use of circuit analogies for the prediction of heating rate was examined. It is shown that circuit analogies may not predict the heating rate correctly, especially at low solids fraction. The applicability of circuit analogies for the calculation of the heating effects of isolated particles of significantly different conductivity to the medium is discussed.