The Scientific World Journal / 2014 / Article / Fig 5

Research Article

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

Figure 5

Time required to attain a reduction of target microorganism. C1:  W m−2 K−1; C2:  W m−2 K−1 and electrical conductivity +10% with respect to S1; C3: W m−2 K−1 and electrical conductivity −10% with respect to S1; C4:  W m−2 K−1, with electrical conductivity as in S1 and  K; C5: Wm−2 K−1, with electrical conductivity as in S1 and  K; C6:  W m−2 K−1, with electrical conductivity as in S1 and  K; C7:  Wm−2 K−1, with electrical conductivity as in S1 and  K.
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