Paper Information

Journal:   IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL   SUMMER 2015 , Volume 11 , Number 3; Page(s) 273 To 278.
 
Paper: 

SHORT COMMUNICATION: MIGRATION OF OHMIC HEATING ELECTRODE COMPONENTS INTO A FOOD

 
 
Author(s):  ZANDI MOHSEN*, DARDMEH NAZILA, PIRSA SAJAD, ALMASI HADI
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, URMIA UNIVERSITY, URMIA, IRAN
 
Abstract: 

Ohmic heating has an advantage over conventional indirect heating methods because heater (electrode) surfaces temperatures are comparatively lower as heat is generated within bulk fluid. This process could develop the electrodes decay or corrosion.Food preparation and safety are major issues in this modern world.in this study we focus on migration of ohmic heating electrode components into a liquid-solid food and comparison migration in this method with conventional heating method. Concentrations of Fe, Cr, Ni, Mn, and Mo from the stainless steel electrode migrated into ohmically and conventionally treated soup were measured. Migration of the major key metal ions from stainless steel measured by Atomic Absorbtion shows that overall ohmic treatment yielded reduced migration residues of all metal ions, compared to the conventional retorting with similar electrodes.
Concentrations of all metal ions migrated into food samples after ohmic treatment were far lower than dietary exposure levels so that this technique can ensure the safety and quality of food supplies.

 
Keyword(s): CORROSION, METAL IONS, OHMIC HEATING, STAINLESS STEEL
 
References: 
  • ندارد
 
  pdf-File tarjomyar Yearly Visit 53
 
Latest on Blog
Enter SID Blog