Numerical Simulation of Liquid Food during Continuous Ohmic Heating

doi:10.7506/spkx1002-6630-201019014

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 74-78.doi: 10.7506/spkx1002-6630-201019014

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Numerical Simulation of Liquid Food during Continuous Ohmic Heating

XU Wei1，JIANG Xin1， SHEN Wu-xiong1，TIAN Ting1，ZHOU Jia-hua1,*

1.College of Food Science, South China Agricultural University, Guangzhou 510642, China；
2.College of Light Industry ang Food Science, South China University of Technology, Guangzhou 510641, China

Received:2010-01-08 Revised:2010-07-25 Online:2010-10-15 Published:2010-12-29
Contact: ZHOU Jia-hua E-mail:jiahuazhou@scau.edu.cn

Abstract

Abstract:

Ohmic heating is a novel heating method characterized by uniform heating, fast temperature rising and high efficiency. But its application is hindered by difficulty in instant monitoring of temperature during heating. In this study, finite element method was employed to simulate 3-D stationary continuous heating tap water and soymilk in cylindrical ohmic heater. The nfluence of inlet velocity on temperature and velocity fields of different cross sections was analyzed. The results were validate dagainst the experimental results from published literature, and the differences were 2.32 ℃ for tap water and 2.65 ℃ for soymilk. Numerical simulation is effective in predicting velocity and temperature fields in liquid food continuous ohmic heating.

Key words: ohmic heating, finite element method, numerical simulation, electrical conductivity

CLC Number:

TS201.1

XU Wei1，JIANG Xin1， SHEN Wu-xiong1，TIAN Ting1，ZHOU Jia-hua1,*. Numerical Simulation of Liquid Food during Continuous Ohmic Heating[J]. FOOD SCIENCE, 2010, 31(19): 74-78.

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Numerical Simulation of Liquid Food during Continuous Ohmic Heating

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