Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During Processing

• Autores: Chaminda P. Samaranayake, Sudhir K. Sastry, Howard Zhang
• Localización: Journal of food science, ISSN 0022-1147, Vol. 70, Nº 8, 2005
• Idioma: inglés
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• Resumen

  • Minimization of electrochemical reactions during ohmic heating would be desirable. This study examines a pulsed ohmic heating technique to determine its effect on electrochemical reactions. Effects of pulse parameters, such as frequency, pulse width, and delay time were studied, in comparison with conventional (60 Hz, sine wave) ohmic heating using various electrode materials. Analyses of electrode corrosion, hydrogen gas generation, and pH change of the heating media were performed. The results suggest that pulsed ohmic heating is capable of significantly (P < 0.05) reducing the electrochemical reactions of stainless steel, titanium, and platinized-titanium electrodes, compared with conventional 60 Hz ohmic heating. The importance of allowing enough delay time for discharge of the electrical double layers after each pulse input is emphasized.