Ohmic Heating for Tropical Food Processing (Record no. 9604)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | nam a22 7a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20181229160755.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 181214b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NARA |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| 9 (RLIN) | 17818 |
| Personal name | Edirisinghe, E.M.R.K.B. |
| 245 ## - TITLE STATEMENT | |
| Title | Ohmic Heating for Tropical Food Processing |
| 260 ## - PUBLISHER, DISTRIBUTION, ETC. | |
| Name of publisher, distributor, etc. | University of Moratuwa, |
| Place of publication, distribution, etc. | Sri Lanka, |
| Date of publication, distribution, etc. | 1995, |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1p. |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE | |
| 9 (RLIN) | 17860 |
| Title | Seminar on Industry Related Research Abstract- 1995 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Ohmic healing of foods is a novel food processing operation which directly utfliy.es electricity as the major heat source, and can be termed as an electro heal technique. The heat effect is achieved by passing an electrical current through the product to be healed. The passage of current through the material obeys Ohm’s law and depending upon the resistance offered by the media, heat is generated. If the objective is only heat generation, it matters little whether DC or AC is used; however, thcjisc of AC can eliminate electrolysis. Electrolysis of food is obviously undesirable and so ohmic heaters arc operated using an AC supply.<br/>Little work has been carried out with regard to this process and it is only recently that research has been started in UK, USA and France. Ohmic healing offers several important advantages over conventional food processing: (i) ptovies energy efficient, through healing, including for particles in suspension (ii) no hot heal transfer surfaces, and this reduces fouling (iii) rapid heating and continuous operation (iv) energy conversion efficiency is very high (v) no moving parts in the system contributes to reduce particle damage, quiet operation and minimum maintenance (vi) unit can easily be designed to food hygienic standards, and for cleaning in place (vii) comparatively low capital cost.<br/>It is possible to apply the technique to process many types of food materials. Some of these are beverage, dairy and vegetable products etc. Some of the areas to be covered in the current project arc (i) The suitability of tropical fruits and vegetables for ohmic healing (ii) a basic economic model for ohmic healing process (iii) the identification of basic physical parameters for process design (iv) nutrient retention modelling of fruits and vegetables with ohmic and conventional processing (v) studying the significance of electro-osmotic effects during ohmic processing.<br/>Results of studies conducted arc presented.. Basic nutrition studies have revealed some new information; nutrition studies conducted have been for the first lime and arc of major importance. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Research Papers |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Inventory number | Total Checkouts | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| NARA Main Library | NARA Main Library | Ready Reference | 09.08.2000 | RP0274 | RP0274 | 29.12.2018 | RP0274 | 09.08.2000 | Research Papers |