title: Ohmic heating of peaches in the wide range of frequencies (50 Hz to 1 MHz).
abstract: The ohmic heating (OH) rate of peaches was studied at fixed electric field strength of 60 V.cm⁻¹, square-shaped instant reversal bipolar pulses, and frequencies varying within 50 Hz to 1 MHz. Thermal damage of tissue was evaluated from electrical admittivity. It showed that the time for half disruption (τ(T)) of tissue was required more than 10 h at temperatures below 40 °C. However, cellular thermal disruption occurred almost instantly (τ(T) < 1 s) at high temperatures (> 90 °C). Electrical conductivity σ(o) and admittivity σ(o)* of tissue at T(o)= 0 °C and their temperature coefficients (m, m*) were calculated. For freeze-thawed tissues, σ and σ* as well as m and m* were nearly indifferent to the frequency. However, for the intact tissue, both σ(o), σ(o)* and m, m* were frequency dependent. For freeze-thawed product, the power factor (P) was approximately equal to 1 and indifferent to the frequency and temperature. On the other hand, strong frequency dependence was observed for intact tissue with the minimum P approximately equal to 0.68 in the range of tens of kHz. The time required to reach a target temperature t(f) was evaluated. The t(f) increased with frequency up to the middle of the range of tens of kHz and thereafter continuously decreased. Samples exposed to the low-frequency electric field demonstrated faster electro-thermal damage rates. The textural relaxation data supported more intense damage kinetics at low-frequency OH. It has been demonstrated that a combination of high-frequency OH with pasteurization at moderate temperature followed by rapid cooling minimizes texture degradation of peach tissue.
  
  
  CONCLUSIONS
  In this study, we investigated the electric field frequency effect on the rate of OH of peaches. It was shown that the time required for reaching the target temperature is strongly dependent upon the frequency. Samples exposed to low-frequency OH demonstrated higher electro-thermal damage rates. It has been shown that the combination of high-frequency OH with pasteurization at moderate temperature followed by rapid cooling minimizes texture degradation of peach tissue. Obtained results provide new information on the impact of electric field frequency on OH, which is useful for OH process design.
authors.affiliation: Dept. of Food, Agricultural, and Biological Engineering, The Ohio State Univ., 590 Woody Hayes Drive, Columbus, OH 43210, USA. m.shynkaryk@gmail.com
authors.forename: Mykola V
authors.initials: MV
authors.lastname: Shynkaryk
authors.forename: Taehyun
authors.initials: T
authors.lastname: Ji
authors.forename: Valente B
authors.initials: VB
authors.lastname: Alvarez
authors.forename: Sudhir K
authors.initials: SK
authors.lastname: Sastry
mesh_terms: D000465:Algorithms; D055598:Chemical Phenomena; D004553:Electric Conductivity; D055664:Electrochemical Techniques / Q000295:instrumentation; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D005524:Food Technology; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature / Q000009:adverse effects*; D007700:Kinetics; D027861:Prunus / Q000737:chemistry*