Migration of ohmic heating electrode components into a food
1. Migration of ohmic heating electrode components into a food

محسن زندی؛ نازیلا دردمه؛ هادی الماسی

دوره 11، شماره 3 ، مرداد و شهریور 1394، ، صفحه 273-278

http://dx.doi.org/10.22067/ifstrj.v1394i11.43053

چکیده
  Ohmic heating has an advantage over conventional indirect heating methods because heater (electrode) surfaces temperatures are comparatively lower as heat is generated within bulk fluid. Conventional ohmic heating under typical low frequency alternating current (50 or 60 Hz) could cause hydrogen and oxygen evolution due to electrolysis of water. This process ...  بیشتر