Direct ohmic heating of solid foods - effect of contact pressure

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Direct ohmic heating of solid foods - effect of contact pressure

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Direct ohmic heating of solid foods - effect of contact pressure

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

BJ - Termodynamika

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 statě ve sborníku

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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Počet stran výsledku

13

Strana od-do

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Název nakladatele

Czech Society of Chemical Engineering

Místo vydání

Prague

Místo konání akce

Praha

Datum konání akce

28. 8. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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