Direct ohmic heating of solid foods - effect of contact pressure

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F10%3A00176576" target="_blank" >RIV/68407700:21220/10:00176576 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Direct ohmic heating of solid foods - effect of contact pressure
Original language description
This contribution describes experiments carried out with direct ohmic heating of a lump of meat (forcemeat). Heated samples in form of cubes (typical size 2 x 2 x 1 cm) were ocated between two planar stainless steel electrodes fed by alternating current(50 Hz). Moving electrodes allow manual adjustment of contact pressure. Temperature of the heated sample was recorded by three optical fibre probes, located at different distances from the sample centre. Evolution of transversal temperature profiles together with recorded time courses of electrical current and voltage enable identification of thermal and electrical properties of tested samples and first of all properties of a thin contact layer between the sample and the electrode. Mathematical model oftemperature and voltage distribution assumes temperature dependent thermodynamic properties of meat in bulk, and also pressure dependent properties of contact layer.
Czech name
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Czech description
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
19th International Congress of Chemical and Process Engineering CHISA 2010, 7th European Congress of Chemical Engineering ECCE7
ISBN
978-80-02-02210-7
ISSN
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e-ISSN
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Number of pages
13
Pages from-to
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Publisher name
Czech Society of Chemical Engineering
Place of publication
Prague
Event location
Praha
Event date
Aug 28, 2010
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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