Development of a numerical model for measuring the electrical conductivity (EC) of a cake batter

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-06-06 DOI:10.1016/j.jfoodeng.2025.112687

Mamadou Lamine Niane , Olivier Rouaud , Anthony Ogé , Delphine Quéveau , Alain Le-Bail , Patricia Le-Bail

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引用次数: 0

Abstract

The electrical conductivity (EC) of materials represents their ability to conduct electrical current and determines the power dissipated within the material. This parameter can be temperature and electric field dependent. When EC is measured in the electric fields used for ohmic heating, the increase in temperature results in heating non-uniformity in the measuring cell. As a result, the relationship between EC and temperature cannot be accurately determined. In addition, for cake batter, starch gelatinization occurs during the measurement, leading to more complex EC curves. To address these issues, this study proposes a numerical method for determining EC that accounts for temperature non-uniformity. This model is coupled with a starch gelatinization model. The principle is based on the estimation of the EC using the method of least squares between the experimental temperature and the numerical one. The estimation of the EC of the cake batter consists of two steps: first, the device was characterized with xanthan and potassium chloride solutions of known electrical conductivities. A conversion efficiency of 0.77 was found. This efficiency was used to estimate the EC of the cake batter as a function of temperature and for different electric fields. Results showed that EC became independent of the electric field from 34.57 V/cm.

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建立了一种测量蛋糕面糊电导率的数值模型

材料的导电性（EC）代表了它们导电的能力，并决定了材料内部耗散的功率。该参数可能与温度和电场有关。当在用于欧姆加热的电场中测量EC时，温度的升高会导致测量单元中的加热不均匀性。因此，EC与温度之间的关系无法准确确定。此外，对于蛋糕糊，在测量过程中会发生淀粉糊化，导致EC曲线更加复杂。为了解决这些问题，本研究提出了一种数值方法来确定考虑温度不均匀性的EC。该模型与淀粉糊化模型相结合。其原理是利用实验温度与数值温度之间的最小二乘法估计电导率。蛋糕糊电导率的估计分为两步：首先，用已知电导率的黄原胶和氯化钾溶液对该装置进行表征。转换效率为0.77。这一效率被用来估计蛋糕糊的EC作为温度和不同电场的函数。结果表明，在34.57 V/cm处，EC与电场无关。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.