Record Details

Evaluation of electrical conductivity of maize flour by ohmic heating

Indian Agricultural Research Journals

View Archive Info
 
 
Field Value
 
Title Evaluation of electrical conductivity of maize flour by ohmic heating
 
Creator KAUR, NIMRATBIR
SINGH, A K
CHOPRA, SANGEETA
 
Subject Maize flour, Moisture content, Votage gradient
 
Description Electrical conductivity of foods is key component in the design of an ohmic heater. Electrical conductivities of maize flour of three particle sizes ( 0.6 mm, 1.0 mm and 1.4 mm) at different moisture contents (40%, 35% , 30% and 25%) and applied voltage gradient (55V/cm, 45V/cm, 35V/cm and 25V/cm) were determined, the samples were heated for 90 seconds. In general maize flour at 40% moisture content was more conductive than samples prepared with 35%, 30% and 25% moisture content. The effect of applied voltage gradient was significant at all the four moisture contents. At 40% moisture content, conductivity was highest for 55V/cm and minimum for 25V/cm. The effects of applied voltage were considerable for samples with 35% and 30% moisture content but for 25% the effect was least significant. Samples with smaller particle size were more conductive than larger particle size flour at all the voltage and moisture content combinations. In all cases, electrical conductivities increased linearly with temperature till the gelatinization temperature.
 
Publisher The Indian Journal of Agricultural Sciences
 
Contributor —
 
Date 2015-01-19
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://epubs.icar.org.in/ejournal/index.php/IJAgS/article/view/45999
 
Source The Indian Journal of Agricultural Sciences; Vol 85, No 1 (2015)
0019-5022
 
Language eng
 
Relation http://epubs.icar.org.in/ejournal/index.php/IJAgS/article/view/45999/19933
 
Rights Copyright (c) 2015 The Indian Journal of Agricultural Sciences