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.