ENHANCED DIFFUSION DURING THE ELECTRICAL HEATING OF FOODS

Betanin effusion from beetroot was greater during 50 Hz electrical hea ting than during conventional heating. The rate of loss is proportiona l to surface area and is a linear function of the applied RMS electric field. The surface area dependence was confirmed with solutions of th e dye Rhodamine B held in semipermeable tubing. It was calculated that at 50 Hz the relaxation time of the atmosphere around an ion is signi ficantly less than the period of the voltage, so that it is likely tha t ions will respond to the electric field. Possible consequences for o ther small ionizable food components during electrical heating are dis cussed.