- Ohmic Heating for Food Processing

Concentration-The Effective Electrical Conductivity ...........................................468 18.2.4 Models ...................................................................................................................... 471 18.2.4.1 Model for a Single Particle in a Static Heater Containing a Fluid ............ 472 18.2.4.2 Model for Multiparticle Mixtures in a Static Heater Containing a Fluid .................................................................................... 473 18.2.4.3 Model for Multiparticle Mixtures in a Continuous Flow Heater Containing a Fluid ..................................................................................... 475 18.2.4.4 Other Models ............................................................................................. 475 18.3 Thermal and Nonthermal Effects of OH .............................................................................. 476 18.3.1 Microbial Kinetics .................................................................................................... 476 18.3.2 Enzyme Degradation Kinetics .................................................................................. 479 18.3.3 Ascorbic Acid Degradation Kinetics under OH ....................................................... 483 18.3.4 Whey Proteins ..........................................................................................................484 18.4 Basic Ohmic Heater Conƒgurations .....................................................................................485 18.5 Applications ..........................................................................................................................486