Milk fouling at direct ohmic heating

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F10%3A00168762" target="_blank" >RIV/68407700:21220/10:00168762 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Milk fouling at direct ohmic heating

Popis výsledku v původním jazyce

Direct ohmic heating of food makes use electric current passing through a material. The ohmic heating of liquid foods has some problems with corrosion and deposits creation on electrodes. The research of fouling concentrates upon the effects of materialand surface properties of electrodes, and upon the power frequency. This work evaluates influence of material (stainless steel, TiN and graphite electrodes), °flow rate, electric current density and temperature (to 75C), upon the fouling of skimmed milk.Results prove that the stainless steel electrodes are the worst while the graphite electrodes are the best, thus confirming the significant role of corrosion and electrochemical phenomena. The paper analyzes also an inner overheating of the formed fouling layer, representing a risk of overburning. Results show that the most intensive overheating occurs at relatively very thin deposit layers, depending upon the specific electrical conductivity of deposits.

Název v anglickém jazyce

Milk fouling at direct ohmic heating

Popis výsledku anglicky

Direct ohmic heating of food makes use electric current passing through a material. The ohmic heating of liquid foods has some problems with corrosion and deposits creation on electrodes. The research of fouling concentrates upon the effects of materialand surface properties of electrodes, and upon the power frequency. This work evaluates influence of material (stainless steel, TiN and graphite electrodes), °flow rate, electric current density and temperature (to 75C), upon the fouling of skimmed milk.Results prove that the stainless steel electrodes are the worst while the graphite electrodes are the best, thus confirming the significant role of corrosion and electrochemical phenomena. The paper analyzes also an inner overheating of the formed fouling layer, representing a risk of overburning. Results show that the most intensive overheating occurs at relatively very thin deposit layers, depending upon the specific electrical conductivity of deposits.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

99

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

000278578200006

EID výsledku v databázi Scopus

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