Ohmic heating offers an alternating to conventional heating because it simultaneously heats both phases by internal energy generated through electrical energy. In this process heating rate depends upon the electrical conductivity and field strength. By this method a product undergoes a minimum structural damage, retain its nutritional value. This technique gives excellent processed quality prod...

We consider the stretching of a thin cylindrical thread with viscosity that depends on temperature. The thread is pulled with a prescribed force while receiving continuous heating from an external axially nonuniform heater. We use the canonical equations derived by Huang et al. (2006) and consider the limit of large dimensionless heating rate. We show that the asymptotic solution depends only o...

Development of effective heat treatments is crucial to achieve food products safety, and predictive microbiology is an excellent tool to design adequate processing conditions. This work focuses on the application of a modified Gompertz model to describe the inactivation behaviour under time-varying temperature conditions at the surface of a food product. Kinetic studies were carried out assumin...

We reconsider the classic problems of calculating “turbulent heating” and collisionless interspecies transfer of energy in drift wave turbulence. These issues are of interest for low collisionality, electron heated plasmas, such as ITER, where collisionless energy transfer from electrons to ions is likely to be significant. From the wave Poynting theorem at steady state, a volume integral over ...

Two 21-d trials were conducted to evaluate the effect of heating time and sodium metabisulfite (SMBS) on the nutritional value of full-fat soybeans for chicks. In Trial 1, four pen-replicates of eight chicks each were fed corn-based diets (19% CP; 3,167 kcal of ME/kg) containing either 44% CP soybean meal or full-fat soybeans. The soybeans either were unheated or were autoclaved at 121 degrees ...

Ohmic heating is one of the earliest applications of electricity in thermal processing of food and is receiving increased attention because of its uniform heating of liquids with faster heating rates, which presumably enables obtaining products of a superior quality to those processed by conventional heating technologies. Given the biochemical structure of proteins, it is expectable that ohmic ...

Context. We present a self-consistent model of solar coronal heating in which we include the dynamical effect of the background magnetic field along a coronal structure by using exact results from wave MHD turbulence. Aims. We evaluate the heating rate and the microturbulent velocity for comparison with observations in the quiet corona, active regions and also coronal holes. Methods. The corona...

Thermomagnetic analysis of magnetic susceptibility k(T) was carried out for a number of natural powder materials from soils, baked clay and anthropogenic dust samples using fast (11C/min) and slow (6.5C/min) heating rates available in the furnace of Kappabridge KLY2 (Agico). Based on the additional data for mineralogy, grain size and magnetic properties of the studied samples, behavior of k(T) ...

Abstract The unknown cooling-rate history of natural silicate melts can be investigated using differential scanning heat capacity measurements together with the limiting fictive temperature analysis calculation. There are a range processes occurring during cooling and re-heating samples which influence calculation and, therefore, calculated sample. These occur at extremes slow fast quenching. a...