Implementation and Evaluation of an Ohmic Heating System to Produce Curd
In the food industry, different heating processes are used to condense and then prevent the corruption of food. Ohmic heating is one of the new methods in which food materials act as electrical resistances. In the method, two electrodes are used to be in contact with food materials, and electricity...
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| Format: | Article |
| Language: | English |
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Shahid Bahonar University of Kerman
2024-12-01
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| Series: | Biomechanism and Bioenergy Research |
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| Online Access: | https://bbr.uk.ac.ir/article_4573_4da3d918e09cac721b8205bfee851f8d.pdf |
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| _version_ | 1841545674978492416 |
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| author | Kobra Heidarbeigi Mohammad Hossein Nargesi |
| author_facet | Kobra Heidarbeigi Mohammad Hossein Nargesi |
| author_sort | Kobra Heidarbeigi |
| collection | DOAJ |
| description | In the food industry, different heating processes are used to condense and then prevent the corruption of food. Ohmic heating is one of the new methods in which food materials act as electrical resistances. In the method, two electrodes are used to be in contact with food materials, and electricity is transmitted through them. Curd is one of those products that is obtained from heating doogh. The novelty of the present research is producing crud using ohmic heating. An experimental system system was implemented to do this. Then the effects of voltage and electrode on the final temperature and time duration of the crud production process were investigated. The applied voltages were 60, 70, 80, and 90 V, and two electrode types, stainless steel and brass, were tested. The results showed a significant relationship between time duration process and voltage at a 1% probability level, but not for electrode type. The minimum time duration and energy consumption were obtained by steel electrode with 80 V as 57.83 s and 18.97 kJ, respectively. |
| format | Article |
| id | doaj-art-89e286bd3c3b4f3bb0c8f8386e5997b6 |
| institution | Kabale University |
| issn | 2821-1855 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Shahid Bahonar University of Kerman |
| record_format | Article |
| series | Biomechanism and Bioenergy Research |
| spelling | doaj-art-89e286bd3c3b4f3bb0c8f8386e5997b62025-01-11T18:55:53ZengShahid Bahonar University of KermanBiomechanism and Bioenergy Research2821-18552024-12-013212313010.22103/bbr.2024.24275.10974573Implementation and Evaluation of an Ohmic Heating System to Produce CurdKobra Heidarbeigi0Mohammad Hossein Nargesi1Mechanical Engineering of Biosystem Department, Ilam University, Ilam, Iran.Mechanical Engineering of Biosystem Department, Ilam University, Ilam, Iran.In the food industry, different heating processes are used to condense and then prevent the corruption of food. Ohmic heating is one of the new methods in which food materials act as electrical resistances. In the method, two electrodes are used to be in contact with food materials, and electricity is transmitted through them. Curd is one of those products that is obtained from heating doogh. The novelty of the present research is producing crud using ohmic heating. An experimental system system was implemented to do this. Then the effects of voltage and electrode on the final temperature and time duration of the crud production process were investigated. The applied voltages were 60, 70, 80, and 90 V, and two electrode types, stainless steel and brass, were tested. The results showed a significant relationship between time duration process and voltage at a 1% probability level, but not for electrode type. The minimum time duration and energy consumption were obtained by steel electrode with 80 V as 57.83 s and 18.97 kJ, respectively.https://bbr.uk.ac.ir/article_4573_4da3d918e09cac721b8205bfee851f8d.pdfdairydooghcurdohmic heatingelectrical conductivity |
| spellingShingle | Kobra Heidarbeigi Mohammad Hossein Nargesi Implementation and Evaluation of an Ohmic Heating System to Produce Curd Biomechanism and Bioenergy Research dairy doogh curd ohmic heating electrical conductivity |
| title | Implementation and Evaluation of an Ohmic Heating System to Produce Curd |
| title_full | Implementation and Evaluation of an Ohmic Heating System to Produce Curd |
| title_fullStr | Implementation and Evaluation of an Ohmic Heating System to Produce Curd |
| title_full_unstemmed | Implementation and Evaluation of an Ohmic Heating System to Produce Curd |
| title_short | Implementation and Evaluation of an Ohmic Heating System to Produce Curd |
| title_sort | implementation and evaluation of an ohmic heating system to produce curd |
| topic | dairy doogh curd ohmic heating electrical conductivity |
| url | https://bbr.uk.ac.ir/article_4573_4da3d918e09cac721b8205bfee851f8d.pdf |
| work_keys_str_mv | AT kobraheidarbeigi implementationandevaluationofanohmicheatingsystemtoproducecurd AT mohammadhosseinnargesi implementationandevaluationofanohmicheatingsystemtoproducecurd |