A FINITE-ELEMENT ANALYSIS OF HEAT-GENERATION AND TRANSFER DURING OHMIC HEATING OF FOOD

被引：83

作者：

DEALWIS, AAP ^{[1
]}

FRYER, PJ ^{[1
]}

机构：

[1] UNIV CAMBRIDGE,DEPT CHEM ENGN,PEMBROKE ST,CAMBRIDGE CB2 3RA,ENGLAND

来源：

CHEMICAL ENGINEERING SCIENCE | 1990年 / 45卷 / 06期

关键词：

D O I：

10.1016/0009-2509(90)80006-Z

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In ohmic heating an electrical current is applied to a flowing food stream, and the material is sterilised by internally generated heat. It is important to be able to predict the sterilisation effect in a practical situation, where complex food shapes are heated. A finite-element model has thus been developed to study the ohmic heating of foods. The equations solved by the model are described, and it is shown that the model predicts the behaviour of real systems. The use of the model to determine the correct size of particle for a commercial process is outlined and suggestions for further development discussed. © 1990.

引用

页码：1547 / 1559

页数：13

共 28 条

[1]

AKERS MJ, 1978, PHARM TECHNOL INT, V10, P45

[2]

Biss C.H., 1989, PROCESS ENG FOOD IND, P17

[3]

BURTON H, 1972, DECHEMA MONOGR, V70, P1320

[4]

BURTON H, 1962, RECENT ADV FOOD SCI

[5] ESTABLISHING THERMAL-PROCESSES FOR HETEROGENEOUS FOODS TO BE PROCESSED ASEPTICALLY - A THEORETICAL COMPARISON OF PROCESS-DEVELOPMENT METHODS [J].

CHANDARANA, DI ;

GAVIN, A .

JOURNAL OF FOOD SCIENCE, 1989, 54 (01) :198-204

[6]

COMINI G, 1974, ANNEXE B, V3, P15

[7]

de Baerdemaeker J., 1977, J FOOD PROCESS ENG, V1, P37

[8]

DEALWIS AAP, 1989, CHEM ENG RES DES, V67, P159

[9] THE USE OF NETWORK THEORY IN THE FINITE-ELEMENT ANALYSIS OF COUPLED THERMO-ELECTRIC FIELDS [J].

DEALWIS, AAP ;

FRYER, PJ .

COMMUNICATIONS IN APPLIED NUMERICAL METHODS, 1990, 6 (01) :61-66

[10]

DEALWIS AAP, 1988, 2ND P UK NAT C HEAT, V1, P229

← 1 2 3 →