Numerical Simulation of Inhomogeneous Food with Ohmic heating
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Xin Jiang
Ohmic heating is an emerging thermal processing technique in which electrical conductivity is one of the most important factors. Inhomogeneous cuboid food models were built with a plate inserted in the center of a food system. The effects of the plate’s electric conductivity on both the surrounding material (?p/?s) and the orientation of the plate in ohmic heating were analyzed with a finite element method. It was revealed that when the plate’s electric conductivity was lower than that of the surrounding material, the plate’s temperature was lower than the surrounding material when the biggest cross-section of the plate was parallel to the electric field. When the biggest cross-section of the plate was perpendicular to electric field, the case was more complicated. The plate’s temperature was higher than that of the surrounding material when ?p/?s was 0.1 and 0.5. The plate’s temperature was lower than that of the surrounding material when ?p/?s was 0 and 0.02. When the plate’s electric conductivity was higher than that of the surrounding material, the plate’s temperature was always lower than that of the surrounding material when the biggest cross-section of the plate was perpendicular to the electric field. When the biggest cross-section of plate was parallel to that of the electric field, the case was more complicated. The plate’s temperature was higher than that of the surrounding material when ?p/?s was 2 and 10. The plate’s temperature was lower than that of the surrounding material when ?p/?s was 50.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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