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Topic: Ohmic heating

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	Percussively ignited or electrically ingnited self-contained heating unit and drug-supply unit employing same patent (Site not responding. Last check: 2007-10-10)
		Heating units comprising a substrate and a solid fuel capable of undergoing an exothermic metal oxidation reaction disposed within the substrate are disclosed.
		In the presence of water, heat is generated by the exothermic hydroxylation of magnesium, where the rate of hydroxylation is accelerated in a controlled manner by the electrochemical interaction between magnesium and iron, which is initiated when the potassium chloride electrolyte dissociates upon contact with the liquid water.
		The exterior surface of the substrate was uniformly heated, with between 5 percent to 10 percent of the exterior surface exhibiting a temperature 50.degree.
	www.freshpatents.com /Percussively-ignited-or-electrically-ingnited-self-contained-heating-unit-and-drug-supply-unit-employing-same-dt20041125ptan20040234914.php (17654 words)

	FDA/CFSAN: Kinetics of Microbial Inactivation for Alternative Food Processing Technologies -- Ohmic and Inductive ...
		Ohmic heating (sometimes also referred to as Joule heating, electrical resistance heating, direct electrical resistance heating, electroheating, and electroconductive heating) is defined as a process wherein (primarily alternating) electric currents are passed through foods or other materials with the primary purpose of heating them.
		Ohmic heating is distinguished from other electrical heating methods either by the presence of electrodes contacting the food (as opposed to microwave and inductive heating, where electrodes are absent), frequency (unrestricted, except for the specially assigned radio or microwave frequency range), and waveform (also unrestricted, although typically sinusoidal).
		Inductive heating may be distinguished from microwave heating by the frequency (specifically assigned in the case of microwaves), and the nature of the source (the need for coils and magnets for generation of the field, in the case of inductive heating, and a magnetron for microwave heating).
	vm.cfsan.fda.gov /~comm/ift-ohm.html (4298 words)

	High Pressure Physics Group at LLNL - Methods - Thermal Technologies
		Heating experiments at high pressure are extremely valuable in understanding fundamental physical and chemical behavior of materials as well as in examining phase stability and phase diagrams.
		Ohmic heating is relatively simple and the workable temperature can reach to 1000 K. We have tested various wire heating configurations coupled with DAC experiments.
		These laser heating techniques are often coupled with synchrotron x-ray diffraction and laser spectroscopy to discover and characterize new materials and novel phases with advanced materials properties and determine high pressure materials properties in-situ at high pressures and temperatures.
	www-pat.llnl.gov /Research/hipressphys/methods_thermaltechnologies.htm (516 words)

	Raztek Publications/ Technical Info
		In ohmic heating, the energy is introduced by the electrical current, which flows at the speed of light.
		Ideally the cold stream is heated to the same temperature that the hot stream is cooled to and the water in the chamber boils at the same temperature as the cooled and preheated fluid.
		The heat transfer inside the coils has been the "Achilles heel" of the system, while the heat transfer efficiency on the outside of the hot stream, in the vacuum chamber, is very high and is similar to that of a flash cooling.
	www.raztek.com /techinfo.html (4233 words)

	LSU Biological and Agricultural Engineering (Site not responding. Last check: 2007-10-10)
		The goal of this research project is to evaluate the utility of ohmic heating in conjunction with both conventional and value-added rice processing operations.
		Ohmic heating has been shown to increase the extraction efficiency of sucrose from sugar beets and soy milk from soybeans.
		The objective of this project is to investigate the degree and uniformity of starch gelatiniation of rice kernels during ohmic heating, and to compare ohmic and microwave heating in terms of energy requirements associated with parboiling rice.
	www.bae.lsu.edu /research/ohmicheat/ohmicheat.html (745 words)

	Ohmic cooking for meat products: The heat is on!
		Ohmic cooking has proved its effectiveness in the case of liquid foods and food consisting of chunks or pieces, and it is high time to try it for the industrial production of solid foods, especially meat-based solid foods.
		With this continuous ohmic cooking unit, it is a simple matter to heat a stew until the centres of the meat cubes have reached the proper temperature, yet without overheating the broth.
		Adopting this approach, the research team determined that heating to a temperature of 80°C, followed by holding at that temperature for five minutes, was sufficient to achieve a level of bacterial destruction comparable to the level normally achieved in smokinghouse cooking.
	res2.agr.ca /crda/pubs/art10_e.htm (1321 words)

	Microwave Oven Encyclopedia Article, Information, History and Biography @ XXXL.com
		Microwave heating is sometimes incorrectly explained as resonance of water molecules, which only occurs at much higher frequencies, in the tens of gigahertz.
		The remaining 400 W are dissipated as heat by components of the oven.
		The uneven heating is partly due to the uneven distribution of microwave energy inside the oven, and partly due to the different rates of energy absorption in different parts of the food.
	www.xxxl.com /encyclopedia/Microwave_oven (2421 words)

	OhioLINK ETD: Samaranayake, Chaminda
		Analyses of electrode corrosion, hydrogen generation, and pH measurements suggest that the pulsed ohmic heating is capable of significantly reducing the electrochemical reactions of titanium, stainless steel, and platinized-titanium electrodes.
		Electrochemical and secondary chemical reactions during 60 Hz ohmic heating of ascorbic acid in citrate-phosphate buffer with stainless steel electrodes were characterized by a number of analytical methods.
		Ohmic heating operated at 60 Hz (sine wave) and 10 kHz (pulses) indicated the generation of ·OH radicals.
	www.ohiolink.edu /etd/view.cgi?osu1070303083 (361 words)

	TACTS-META \| Transatlantic Student Mobility
		It is known that a cheese produced from pasteurised milk (usually by means of a plate and frame heat exchanger) lacks the organoleptic characteristics (mainly flavour and aroma) of cheese produced using raw milk.
		In this project the aim is to study the possibility of using ohmic heating technology (which is defined as a process where electric currents are passed through foods with the main purpose of heating them by internal energy generation) to pasteurise milk in order to obtain such a high quality cheese.
		Ohmic heating; enzyme activity determination; determination of microbial death kinetics.
	www.deb.uminho.pt /tacts-meta/um_project05.htm (302 words)

	[No title] (Site not responding. Last check: 2007-10-10)
		Heat is supplied by hot water, steam, resistive heating elements, burners, torches, ovens, electrical conduction (ohmic heating), induction heating (magnetic), capacitive heating (dielectric), and electromagnetic radiative heating (resonant ovens, cavities or chambers) and many other heating methods.
		Capacitive heating also differs from lower frequency ohmic heating in that capacitive heating depends on dielectric losses and ohmic heating relies on direct ohmic conduction losses in a medium and requires the electrodes to contact the medium directly (i.
		Heating rates can be increased by the matching of the generator frequency or composite of frequencies of the RF waveform to the Debye resonance frequency groups of the various heated media and tracking those Debye resonance frequency groups with temperature.
	www.wipo.int /cgi-pct/guest/getbykey5?KEY=03/19985.030306&ELEMENT_SET=DECL (12226 words)

	Ohmic heating could up juice quality
		The scientists compared pasteurized orange juice, which had been heated at 90 C for 50 second, with orange juice that was treated at 90, 120 and 150 C for 1.13, 0.85 and 0.68 seconds in an ohmic heating system.
		However, where the ohmic heated samples proved much stronger was in the preservation of flavours and and the general taste quality over a period of time.
		The scientists' results found that the only adverse reaction that the ohmic treated orange juice had was that it increased browning in the juice, although this was not reported to be visible, until after 100 days.
	foodproductiondaily.com /news/news-ng.asp?n=59552-ohmic-heating-could (507 words)

	Ohmic Heating of Foods
		Ohmic heating is an advanced thermal processing method wherein the food material, which serves as an electrical resistor, is heated by passing electricity through it.
		Ohmic heating is also called electrical resistance heating, Joule heating, or electro-heating, and may be used for a variety of applications in the food industry.
		Ohmic heating can be used for heating liquid foods containing large particulates, such as soups, stews, and fruit slices in syrups and sauces, and heat sensitive liquids.
	ohioline.osu.edu /fse-fact/0004.html (870 words)

	86A-12 Ohmic heating for UHT milk (Site not responding. Last check: 2007-10-10)
		Ohmic heating is a novel technology currently utilized worldwide to produce a variety of high-quality, low and high-acid products.
		The most distinct advantages of ohmic heating are: its ability to accurately control the temperature of the product, uniform heating of liquids, fast heating rates, no fouling and scorching of product on the walls, low maintenance, no residual heat after the current is shut off, and very low heat losses.
		The specific objectives of are to : 1) Determine the effect of electroheating on flavor characteristics of heated milk during storage, measured by both trained and untrained sensory panel 2) Determine the effect of electroheating on volatile flavor compounds during storage and whey protein denaturation.
	ift.confex.com /ift/2000/techprogram/paper_3724.htm (280 words)

	TACTS-META \| Transatlantic Student Mobility
		Ohmic heating is defined as a process where electric currents are passed through foods with the main purpose of heating them by internal energy generation.
		In this context, the particular aim of this work is to evaluate, at lab scale, the efficiency of ohmic heating in mycotoxin inactivation.
		Ohmic heating; detection and quantification of mycotoxins (namely patulin and byssochlamic acid) by TLC and HPLC.
	www.deb.uminho.pt /tacts-meta/um_project03.htm (313 words)

	ipedia.com: Fusion power Article (Site not responding. Last check: 2007-10-10)
		Theoretically, one could use existing large fusion bombs as a source of power by detonating them deep underground and then using the resulting heated cavern as a source of geothermal energy, but such a power plant is unlikely to ever be constructed for a variety of reasons.
		Since the plasma is an electrical conductor, it is possible to heat the plasma by passing a current through it; in fact, the current that generates the poloidal field also heats the plasma.
		This is called ohmic (or resistive) heating; it is the same kind of heating that occurs in an electric light bulb or in an electric heater.
	www.ipedia.com /fusion_power.html (2220 words)

	Ohmic Heating of Particulate Foods (Site not responding. Last check: 2007-10-10)
		The objective of the project is to develop a technique that enables process developers to determine the level of thermal sterility rendered on foods during ohmic heating.
		When electric current passes through a multiphase system consisting of food particles suspended in liquid, uniform heating of the system cannot be expected due to the inhomogeneity of electrical properties and particle distribution and orientation.
		It is essential to know the temperature distribution in the system, especially the particles, in order to calculate the lethal treatment delivered to potentially harmful microorganisms during the ohmic heating process.
	www.bae.umn.edu /annrpt/2002/research/bio2.html (392 words)

	Oregon Sea Grant - Stories of Accomplishment (Site not responding. Last check: 2007-10-10)
		The original Sea Grant project, begun by Kolbe and Park in 1993, applied a process called "ohmic heating," which sends regular household AC electricity directly through the fish paste, generating heat as a result of electrical resistance and rapidly firming it into a gel.
		As the components heat up, their resonance changes, and the RF can be tuned to match those changes, allowing rapid and uniform heating.
		To achieve the rapid heating and maximum energy efficiency the system is capable of, a sophisticated and rapid control system is needed to quickly switch the radio frequency to follow the best impedance match.
	seagrant.oregonstate.edu /makingadifference/stories/KolbeSoA.html (1119 words)

	Prepared Foods: Electrifying progress in aseptic technology - food processing - Food Plant Ideas (Site not responding. Last check: 2007-10-10)
		Ohmic heating is a proprietary term used to describe a system that heats food by passing electricity through it.
		RF heating is similar to microwave heating except it uses wavelengths measured in meters rather than millimeters.
		An interesting discovery is the fact that large particulates in liquids heat slightly faster, and to a higher temperature, than the liquid itself, which is the opposite of other heating methods.
	www.findarticles.com /p/articles/mi_m3289/is_n9_v162/ai_14462699 (1479 words)

	Title page for ETD etd-03022004-132725
		Carrot cubes were ohmically heated with 2 different frequencies 1 Hz and 60 Hz to evaluate change in color, texture and rehydration properties.
		For the moisture content after ohmic heating a negative correlation was observed with properties of chewiness, hardness and adhesiveness.
		Thus there exists a great potential to enhance mass and heat transfer properties in food process engineering using ohmic heating, particularly because ohmic treatment has been shown to significantly alter rehydration, texture and color efficiencies.
	etd.lsu.edu /docs/available/etd-03022004-132725 (324 words)

	INFLUENCE OF OHMIC HEATING ON ADVECTION-DOMINATED ACCRETION FLOWS (Site not responding. Last check: 2007-10-10)
		Advection-dominated, high-temperature, quasi-spherical accretion flow onto a compact object, recently considered by a number of authors, assume that the dissipation of turbulent energy of the flow heats the ions and that the dissipated energy is advected inward.
		However, it is likely that the flows have an equipartition magnetic field with the result that dissipation of magnetic energy at a rate comparable to that for the turbulence must occur by Ohmic heating.
		We argue that this heating occurs as a result of plasma instabilities and that the relevant instabilities are current driven in response to the strong electric fields parallel to the magnetic field.
	astrosun.tn.cornell.edu /us-russia/ABS/ab_97_12.htm (179 words)

	Fusion reactors - how do they heat it up? (Site not responding. Last check: 2007-10-10)
		This type of heating is sometimes referred to as I^2 R heating from the formula P=I^2 R. This says that the heating is proportional to the square of the induced current and directly proportional to the resistance.
		One problem with this method of heating is that the resistance of the plasma can become too small as the plasma temperature increases to allow sufficient heating.
		Supplemental heat can be provided by techniques such as: magnetic compression, neutral beam injection, magnetic pumping, laser beam heating, electron beam heating, ion beam heating, or microwave (or radio frequency) radiation.
	www.newton.dep.anl.gov /askasci/phy99/phy99048.htm (263 words)

	61A-11 Effect of ohmic heating on thermal properties of rice starch and flours using differential scanning calorimetry ... (Site not responding. Last check: 2007-10-10)
		Our objective was to determine if various ohmic heating conditions could alter thermal properties of rice starch and flours, with various levels of lipids and proteins, as compared to native samples.
		Samples were heated to 100°C at 1, 60, and 90 Hz with varying voltages from 20 V/cm to 70 V/cm.
		DSC analyses were carried out at a 1:2 starch to water ratio with a 2°C /min ramp to 100°C. The starch granules became more stable after ohmic heating as indicated by increases in onset and peak temperature, especially for samples with the lowest lipid and protein contents.
	ift.confex.com /ift/2002/techprogram/paper_11724.htm (362 words)

	[No title]
		This is called ohmic (or resistive) heating; it is the same kind of heating that occurs in an electric light bulb or in an electric heater." "The heat generated depends on the resistance of the plasma and the current.
		The easiest method to convert fusion energy to electricity is to collect the fusion energy as heat, use the heat to boil water, and then drive a good 'ol steam turbine.
		Alternatives use something besides water as the heat transfer fluid (say liquid metal, or helium) and something besides water as the turbine driver (such as helium).
	ffden-2.phys.uaf.edu /212_fall2003.web.dir/Paul_Gradney/Heating.doc (785 words)

	nc136
		An investigation of ohmic heating for blanching of mushrooms has indicated that substantial water savings could occur as a result of this technology.
		Sensoy, I., Sastry, S.K., and Beelman, R.B. Ohmic blanching of mushrooms.
		Wongsa-Ngasri, P. Effects of inlet temperature, electric field strength and composition on the occurrence of arcing during ohmic heating.
	fabe.osu.edu /nc136.htm (1265 words)

	JET Plasma Heating and Current Drive (Site not responding. Last check: 2007-10-10)
		The unit of electric resistance is the Ohm, so plasma physicists usually say 'Ohmic heating is ineffective at high temperatures' where the word 'high' refers to the hundreds of millions of degrees required for burning plasmas.
		In order to attain the target temperatures some sort of 'additional heating' is required to supplement the 'Ohmic heating' (as a matter of fact, eventually the 'additional heating' plays a dominant role).
		That is, higher harmonic heating is more significant for fast particles than for slow particles, which introduces temperature dependancies as well as distortion in thermal distribution due to the heating.
	www.jet.efda.org /pages/focus/006heating (2833 words)

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