Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters

Figure 6

Variation of time required to attain a 12𝐷 reduction of target microorganism with respect to the control case, C1. C1: 𝑈=0 W m⁻² K⁻¹, control case; C2: 𝑈=0 W m⁻² K⁻¹ and electrical conductivity +10% with respect to S1; C3: 𝑈=0 W m⁻² K⁻¹ and electrical conductivity −10% with respect to S1; C4: 𝑈=5 W m⁻² K⁻¹, with electrical conductivity as in S1 and 𝑇_inf=286.15 K; C5: 𝑈=5 W m⁻² K⁻¹, with electrical conductivity as in S1 and 𝑇_inf=314 K; C6: 𝑈=15 W m⁻² K⁻¹, with electrical conductivity as in S1 and 𝑇_inf=286.15 K; C7: 𝑈=15 W m⁻² K⁻¹, with electrical conductivity as in S1 and 𝑇_inf=314 K.