Three-dimensional modeling and simulation of Ohmic Heating of processing in a two-phase food system

Document Type : Research Paper


1 Ph.D Student of Food Technology in Ferdowsi University of Mashhad

2 Associate Professor of Food Engineering in Gorgan University of Agricultural Sciences and Natural Resources

3 MSc of Food Technology in Gorgan University of Agricultural Sciences and Natural Resources


The basis of the Ohmic Heating process is the transmission of alternating electric current through multi-phase solutions that is followed by heat generation due to particle resistance to the transmitted electric current. Throughout the present study, simultaneous transfer of heat and electricity was modeled in a two-phase system of solid-liquid food to investigate the critical factors affecting the process. A three-dimensional simulation was employed in the modeling to investigate the effect of particle distribution, salt diffusion as well as electrical conductivity. The results revealed that there existed a good agreement between the results of the modeling with the experimental results. It was also revealed that with increase in the concentration of salts and electrical conductivity, heating rate increased. In total, it can be concluded that heat and electricity diffusion throughout the product is faster than that in conventional heating methods and proceed similarly and almost with equal speed in both liquid and solid phases.


Main Subjects

Assiry, A.M., Sastry, S.K., Samaranayake, C.P. (2006). Influence of temperature, electrical conductivity, power and pH on ascorbic acid degradation kinetics during Ohmic Heating using stainless steel electrodes. Bio-electrochemistry 68, 7-13.
Chen, C., Abdelrahim, K., Beckerich, I. (2010). Sensitivity analysis of continuous ohmic heating process for multiphase foods. Journal of Food Engineering 98, 257-265.
De Alwis, A.A.P., Fryer, P.J. (1990). A finite element analysis of heat generation and transfer during Ohmic Heating of food. Chemical Engineering Science 45, 1547-1559.
Fryer, P.J., De Alwis, A.A.P., Koury, E., Stapley, A.G.F., Zhang, L. (1993). Ohmic processing of solid-liquid mixtures: heat generation and convection effects. Journal of Food Engineering 18, 101-125.
Goullieux, A., Pain, J.-P. (2005). 18 - Ohmic Heating, In: Da-Wen, S. (Ed.) Emerging Technologies for Food Processing. Academic Press, London, pp. 469-505.
Icier, F., Ilicali, C. (2005). Temperature dependent electrical conductivities of fruit purees during ohmic heating. Food Research International 38, 1135-1142.
Knirsch, M.C., Alves dos Santos, C., Martins de Oliveira Soares Vicente, A.A., Vessoni Penna, T.C. (2010). Ohmic heating ˚ a review. Trends in Food Science & Technology 21, 436-441.
Marcotte, M., Ramaswamy, H.S., Piette, J.P.G. (1998). Ohmic heating behavior of hydrocolloid solutions. Food Research International 31, 493-502.
Shim, J., Lee, S.H., Jun, S. (2010). Modeling of ohmic heating patterns of multiphase food products using computational fluid dynamics codes. Journal of Food Engineering 99, 136-141.
Tulsiyan, P., Sarang, S., Sastry, S.K. (2008). Electrical conductivity of multi-component systems during Ohmic heating. International Journal of Food Propering 11, 1-9.
Wang, W., Sastry, S.K. (1993). Salt diffusion into vegetable tissue as a pretreatment for Ohmic Heating: electrical conductivity profiles and vacuum infusion studies. Journal of Food Engineering 20, 299-309.
Yang, B.B., Swartzel, K.R. (1991). Photo-sensor msthodology for detemining residencetime distributions of particles in continuous flow thermal processingsystems. Journal of Food sciece 56, 1076-1081.