Electrical resistance heating of foods

Electrical resistance heating allows particles and liquids to heat at the same rate and permits the rapid heating of mixtures of high solids fractions. The technique has been applied to a number food processes, and has recently been developed into a commercial process for the sterilisation of food mixtures. To understand the process, it is necessary to study food electrical conductivity and predict the resulting heating patterns. Models for the process are discussed, and the ways in which electrical processing may differ from conventional thermal sterilisation suggested.

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