Heat Transfer during Ohmic Heating of Milk
Ohmic heating has become a popular alternative to conventional thermal processes in the food industry. This technology depends strongly on the electrical conductivity of the product. In this work, the electrical conductivity–temperature profile of skim milk solutions is measured through a batch ohmic heating process. Results show an approximate linear relationship between electrical conductivity and temperature. It was also found that electrical properties such as applied voltage and AC frequency used in this work have negligible effect on electrical conductivity. Heating curves under various conditions are also investigated. Data from this work is currently being used in modelling of the detailed ohmic heating process.