Table of Contents Author Guidelines Submit a Manuscript
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.

Linked References

  1. K. W. Farag, F. Marra, J. G. Lyng, D. J. Morgan, and D. A. Cronin, “Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations,” Food and Bioprocess Technology, vol. 3, no. 5, pp. 732–740, 2010. View at Publisher · View at Google Scholar · View at Scopus
  2. L. Malafronte, G. Lamberti, A. A. Barba et al., “Combined convective and microwave assisted drying: experiments and modeling,” Journal of Food Engineering, vol. 112, no. 4, pp. 304–312, 2012. View at Google Scholar
  3. M. Pace, M. V. De Bonis, F. Marra, and G. Ruocco, “Characterization of a combination oven prototype: effects of microwave exposure and enhanced convection to local temperature rise in a moist substrate,” International Communications in Heat and Mass Transfer, vol. 38, no. 5, pp. 557–564, 2011. View at Publisher · View at Google Scholar · View at Scopus
  4. F. Marra, J. Lyng, V. Romano, and B. McKenna, “Radio-frequency heating of foodstuff: solution and validation of a mathematical model,” Journal of Food Engineering, vol. 79, no. 3, pp. 998–1006, 2007. View at Publisher · View at Google Scholar · View at Scopus
  5. B. M. McKenna, J. Lyng, N. Brunton, and N. Shirsat, “Advances in radio frequency and ohmic heating of meats,” Journal of Food Engineering, vol. 77, no. 2, pp. 215–229, 2006. View at Publisher · View at Google Scholar · View at Scopus
  6. A. A. Barba and G. Lamberti, “Dielectric properties of pineapple as function of temperature and water content,” International Journal of Food Science & Technology, vol. 48, no. 6, pp. 1334–1338, 2013. View at Publisher · View at Google Scholar
  7. M. C. Knirsch, C. Alves dos Santos, A. A. Martins de Oliveira Soares Vicente, and T. C. Vessoni Penna, “Ohmic heating—a review,” Trends in Food Science and Technology, vol. 21, no. 9, pp. 436–441, 2010. View at Publisher · View at Google Scholar · View at Scopus
  8. L. Zhang and P. J. Fryer, “Models for the electrical heating of solid-liquid food mixtures,” Chemical Engineering Science, vol. 48, no. 4, pp. 633–642, 1993. View at Google Scholar · View at Scopus
  9. K. Halden, A. A. P. De Alwis, and P. J. Fryer, “Changes in the electrical conductivity of foods during ohmic heating,” International Journal of Food Science & Technology, vol. 25, no. 1, pp. 9–25, 1990. View at Publisher · View at Google Scholar
  10. F. Marra, M. Zell, J. G. Lyng, D. J. Morgan, and D. A. Cronin, “Analysis of heat transfer during ohmic processing of a solid food,” Journal of Food Engineering, vol. 91, no. 1, pp. 56–63, 2009. View at Publisher · View at Google Scholar · View at Scopus
  11. S. Palaniappan, S. K. Sastry, and E. R. Richter, “Effects of electroconductive heat treatment and electrical pretreatment on thermal death kinetics of selected microorganisms,” Biotechnology and Bioengineering, vol. 39, no. 2, pp. 225–232, 1992. View at Google Scholar · View at Scopus
  12. FDA, “Kinetics of microbial inactivation for alternative food processing technologies, safe practice for food processes,” 2011, http://www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm100179.htm.
  13. V. Romano and F. Marra, “A numerical analysis of radio frequency heating of regular shaped foodstuff,” Journal of Food Engineering, vol. 84, no. 3, pp. 449–457, 2008. View at Publisher · View at Google Scholar · View at Scopus
  14. L. M. M. Tijskens, M. L. Hertog, and B. M. Nicolai, Food Process Modelling, Woodhead, Cambridge, UK, 2001.
  15. S. Jun and S. Sastry, “Reusable pouch development for long term space missions: a 3D ohmic model for verification of sterilization efficacy,” Journal of Food Engineering, vol. 80, no. 4, pp. 1199–1205, 2007. View at Publisher · View at Google Scholar · View at Scopus
  16. R. P. Singh and D. R. Heldman, Introduction to Food Engineering, Academic Press, London, UK, 3rd edition, 2001.
  17. D. F. Olivera, V. O. Salvadori, and F. Marra, “Ohmic treatment of fresh foods: effect on textural properties,” International Food Research Journal, vol. 20, no. 4, pp. 1617–1621, 2013. View at Google Scholar
  18. N. Özkan, I. Ho, and M. Farid, “Combined ohmic and plate heating of hamburger patties: quality of cooked patties,” Journal of Food Engineering, vol. 63, no. 2, pp. 141–145, 2004. View at Publisher · View at Google Scholar · View at Scopus