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Technology and Engineering
- ISSN: 2375-9402
- Modern Agricultural Science and Technology
Static Ohmic Heating Vessel Design Concept: A Review
Ashraf A. Razak1, Mohd Zahid Abidin1, and A. Razak Yaacob2
1. Department of Food Technology, University College of Technology Sarawak, Malaysia
2. Department of Electrical & Electronic Engineering, University College of Technology Sarawak, Malaysia
Abstract: Ohmic heating is associated with its capability of achieving rapid and relatively uniform heating rates that is suitable in the processing of particulate food. Many food products exist in particulate form ranging from powders to emulsion, suspension and pellets. The size distribution of the particulate foods can affect its taste, appearance, stability, process suitability and function ability of the final products. In contrast to the conventional heating methods, it is often difficult to achieve the necessary high rates of heat transfer into the material in order to heat sufficiently without causing product degradation. The research conducted on this alternative heating approach in the aspects of energy efficiency and high quality method for a batch quantity of wet or moist materials. A prototype of Ohmic Heating equipment is being designed at laboratory scale and the main aim of the study is to prove that it is possible to design a heater that would successfully heat the food ohmically. For a given heater design and operational variables, it is possible to modify a product to enable the heating process to occur. The operational prototype will be tested on two selected particulate foods and a comprehensive
reports published for commercial reference.
Key words: ohmic heating, static process, particulate foods, thermal heating process
