Simulation of Continuous Ohmic Heating for Liquid Foods and Its Effect on Heating Uniformity

ABSTRACT To mitigate challenges such as non‐uniform temperature distribution in liquid food processing using continuous ohmic heating systems, this study develops a finite element model to simulate the ohmic heating process for liquid foods. The model was validated through experimental measurements. The effects of working conditions and structural parameters of heating chamber on the heating temperature and uniformity of apple juice were investigated. The results showed that the established finite element model was effective and reliable, and the root‐mean‐square error between the simulated and experimental temperature was less than 3%. Decreasing the average flow rate, tube diameter and length of the heating chamber, and increasing the electrode voltage contribute to an elevation in the average temperature of the apple juice. Decreasing the electrode voltage, tube diameter and length of the heating chamber, and increasing the average flow rate contribute to an elevation in the coefficient of variation of the apple juice. The diameter and length of the heating chamber, along with the average flow rate and electrode voltage, significantly impact the heating uniformity. The length of the heating chamber, average flow rate, and electrode voltage, as well as the interaction terms between the length of the heating chamber and both the average flow rate and electrode voltage, along with the quadratic term involving the length of the heating chamber and average flow rate, exhibit a significant effect on the average temperature. The findings can provide a theoretical foundation for the development of continuous ohmic heating equipment with high uniformity.