Sk. Sastry et S. Salengke, Ohmic heating of solid-liquid mixtures: A comparison of mathematical models under worst-case heating conditions, J FOOD PR E, 21(6), 1998, pp. 441-458
A critical issue in the modeling of ohmic heating of solid-liquid mixtures
is the understanding of worst-case scenarios, and in particular, the reliab
ility of mathematical models under such conditions. This study involves exa
mination of two alternative published formulations, one involving the use o
f circuit theory and a well-mixed fluid assumption, against another formula
tion, involving the solution to Laplace's equation, but without convective
effects. As expected, the models (and an analytical solution) yield identic
al results under situations where solid and fluid electrical conductivity a
re equal. However, when the solid is of lower electrical conductivity than
the fluid, the Circuit Analogy, Mixed Fluid (CAMF) approach is shown to be
more conservative than the Laplace Equation, No Convection (LENC) approach.
This prediction is borne out by experimental studies, which confirm that t
he worst-case scenario in ohmic heating is not necessarily associated with
a stationary fluid situation. Under the less likely conditions where the so
lid is more conductive than the fluid, the LENC approach is more conservati
ve than the CAMF approach. Models are also compared with respect to other f
eatures, such as practicality of use, and computational cost.