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The Scientific World Journal
Volume 2014, Article ID 236437, 8 pages
http://dx.doi.org/10.1155/2014/236437
Research Article

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

Dipartimento di Ingegneria Industriale, Università degli Studi di Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy

Received 15 August 2013; Accepted 24 October 2013; Published 19 January 2014

Academic Editors: T. Fiedler and H. Yu

Copyright © 2014 Francesco Marra. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [6 citations]

The following is the list of published articles that have cited the current article.

  • Chavez-Campos Pascual Neftali, Chavez-Campos Gerardo Marx, and Salazar-Torres Juan Alfonso, “Fast response temperature model based on thermal data for joule heating process using exposed joint thermocouple method,” 2015 IEEE International Autumn Meeting on Power, Electronics and Computing (ROPEC), pp. 1–4, . View at Publisher · View at Google Scholar
  • S.-S. Kim, and D.-H. Kang, “ Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes ,” Journal of Applied Microbiology, 2015. View at Publisher · View at Google Scholar
  • A. Mulet, J. Fernández-Salguero, J.V. García-Pérez, and J. Bon, “Mechanistic modeling to address process analysis: kibbles of Carob (Ceratonia Siliqua, L.) pod extraction,” Journal of Food Engineering, 2015. View at Publisher · View at Google Scholar
  • Timothée Gally, Olivier Rouaud, Vanessa Jury, and Alain Le-Bail, “Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling,” Journal of Food Engineering, 2016. View at Publisher · View at Google Scholar
  • van der Sman, “Model for electrical conductivity of muscle meat during Ohmic heating,” Journal of Food Engineering, vol. 208, pp. 37–47, 2017. View at Publisher · View at Google Scholar
  • Wen Guo, Yvan Llave, Yinzhe Jin, Mika Fukuoka, and Noboru Sakai, “Mathematical modeling of ohmic heating of two-component foods with non-uniform electric properties at high frequencies,” Innovative Food Science & Emerging Technologies, vol. 39, pp. 63–78, 2017. View at Publisher · View at Google Scholar