Ohmic sterilization of solid-liquid mixtures

References:

Shynkaryk, M., & Sastry, S.K. (2012). Simulation and optimization of the ohmic processing of highly viscous food product in chambers with sidewise parallel electrodes.  Journal of Food Engineering, 110(3), 448-456. http://dx.doi.org/10.1016/j.jfoodeng.2011.12.022

 

Somavat, R., Mohamed, H.M.H., Chung, Y.K., Yousef, A.E., & Sastry, S.K. (2012). Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating. Journal of Food Engineering, 108(1), 69-76. http://dx.doi.org/10.1016/j.jfoodeng.2011.07.028

 

Shynkaryk, M., Ji, T., Alvarez, V.B., & Sastry, S.K. (2010). Ohmic heating of peaches in the wide range of frequencies (50 Hz-1 MHz).  Journal of Food Science, 75(7), E493-E500.  http://dx.doi.org/10.1111/j.1750-3841.2010.01778.x

 

Tulsiyan, P., Sarang, S., & Sastry, S.K. (2009). Measurement of residence time distribution of a multicomponent system inside an ohmic heater using radio frequency identification. Journal of Food Engineering, 93(3), 313-317. http://dx.doi.org/10.1016/j.jfoodeng.2009.01.032

 

Salengke, S., & Sastry, S. K. (2007). Experimental investigation of ohmic heating of solid-liquid mixtures under worst-case heating scenarios. Journal of Food Engineering 83(3), 324-336. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.060

 

Salengke, S., & Sastry, S. K. (2007). Models for ohmic heating of solid-liquid mixtures under worst-case heating scenarios. Journal of Food Engineering 83(3), 337-355. http://dx.doi.org/10.1016/j.jfoodeng.2007.03.026

 

Sarang, S., Sastry, S. K., Gaines, J., Yang, T. C. S., & Dunne, P. (2007). Product formulation for ohmic heating: Blanching as a pretreatment method to improve uniformity in of solid-liquid food heating mixtures. Journal of Food Science 72(5), E227-E234. http://dx.doi.org/10.1111/j.1750-3841.2007.00380.x

 

Cho, H.-Y., Yousef, A.E. & Sastry, S.K. (1999). Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating. Biotechnology and Bioengineering, 62(3), 368–372. http://dx.doi.org/10.1002/(SICI)1097-0290(19990205)62:3<368::AID-BIT14>3.0.CO;2-0

 

Lima, M., Heskitt, B. & Sastry, S. (1999). The effect of frequency and wave form on the electrical conductivity - temperature profiles of turnip tissue. Journal of Food Process Engineering, 22(1), 41-54. http://dx.doi.org/10.1111/j.1745-4530.1999.tb00470.x

 

Sastry, S. K. & Salengke, S. (1998). Ohmic heating of solid-liquid mixtures: a comparison of mathematical models under worst-case heating conditions. Journal of Food Process Engineering, 21(6), 441–458. http://dx.doi.org/10.1111/j.1745-4530.1998.tb00463.x

 

Alhamdan, A. & Sastry, S.K. (1998). Residence time distribution of food and simulated particles in a model horizontal swept surface heat exchanger. Journal of Food Process Engineering, 21(2): 145–180. http://dx.doi.org/10.1111/j.1745-4530.1998.tb00445.x

 

Sastry, S.K. & Li, Q.  (1996). Modeling the ohmic heating of foods.  Food Technology 50(5), 246-248. (Not available online at the time of this edit.)

 

 

Khalaf, W.G. & Sastry S.K. (1996). Effect of fluid viscosity on the ohmic heating rate of solid-liquid mixtures. Journal of Food Engineering, 27(2), 145-158. http://dx.doi.org/10.1016/0260-8774(94)00090-5

 

Salengke, S. & Sastry, S. K. (1996). Residence time distribution of cylindrical particles in a curved section of a holding tube: The effect of particle concentration and bend radius of curvature. Journal of Food Engineering. 27(2), 159-176. http://dx.doi.org/10.1016/0260-8774(94)00091-3

 

Sastry, S.K. (1992). A model for heating of liquid-particle mixtures in a continuous flow ohmic heater, Journal of Food Process Engineering 15 (4), 263–278. http://dx.doi.org/10.1111/j.1745-4530.1992.tb00156.x

 

Sastry S.K. & Palaniappan, S. (1992) Mathematical modeling and experimental studies on ohmic heating of liquid-particle mixtures in a static heater, Journal of Food Process Engineering 15(4), pp. 241–261.  http://dx.doi.org/10.1111/j.1745-4530.1992.tb00155.x

 

Sastry, S.K. & Palaniappan, S.  (1992). Influence of particle orientation on the effective electrical resistance and ohmic heating rate of a liquid-particle mixture. Journal of Food Process Engineering, 15(3), 213-227. http://dx.doi.org/10.1111/j.1745-4530.1992.tb00153.x

 

Palaniappan, S., Sastry, S. K., & Richter, E.R. (1992).  Effects of electroconductive heat treatment and electrical pretreatment on thermal death kinetics of selected microorganisms.  Biotechnology and Bioengineering, 39(2), 225-232.  http://dx.doi.org/10.1002/bit.260390215

 

Palaniappan, S., & Sastry, S.K. (1991). Electrical conductivities of selected solid foods during ohmic heating. Journal of Food Process Engineering, 14 (3), 221−236. http://dx.doi.org/10.1111/j.1745-4530.1991.tb00093.x

 

Palaniappan, S., & Sastry, S.K. (1991). Electrical conductivities of selected juices: influences of temperature, solids content, applied voltage, and particle size. Journal of Food Process Engineering, 14 (4), 247-260. http://dx.doi.org/ 10.1111/j.1745-4530.1991.tb00135.x

 

 

Palaniappan, S., Sastry, S.K. & Richter, E.R. (1990). Effects of electricity on microorganisms: a review. Journal of Food Processing and Preservation, 14 (5), 393–414. http://dx.doi.org/10.1111/j.1745-4549.1990.tb00142.x