Fouling monitoring during ohmic heating of dairy products with a cell jet
Bibliographic record
Abstract
In: Proceeding of 8th World Congress of Chemical Engineering (WCCE8), August 23-29, Montréal, Quebec, Canada. Eds. Canadian Society for Chemical Engineering. (Ontario, Canada), ISBN: 0-9208044-44-6, Session: Food Processing and Emerging Trends, L.0899, 2009 Abstract: The development of alternative technologies like direct Joule effect heater to pasteurise and sterilise liquid food product in a continuous process is of great scientific and industrial interest. Heat treatment by direct Joule effect exhibits numerous advantages because rapid heating kinetics or homogeneous heat treatment is required. However, fouling of electrode surfaces in this kind of apparatus is extensively problematic compared to conventional heat exchangers. In present study, a new continuous ohmic heating apparatus (Emmepiemme®, Piacenza, Italy) in which an alternative electrical current is applied directly to the falling jet between the two stainless steel electrodes is investigated. Conventional fouling measurements (pressure drop, heat transfer or electrical parameters) could not be used in such heater. Heat treatment of model dairy product is reported and fouling is investigated with an innovative fouling sensor using hot wire technique.<br/>In: Proceeding of 8th World Congress of Chemical Engineering (WCCE8), August 23-29, Montréal, Quebec, Canada. Eds. Canadian Society for Chemical Engineering. (Ontario, Canada), ISBN: 0-9208044-44-6, Session: Food Processing and Emerging Trends, L.0899, 2009Abstract: The development of alternative technologies like direct Joule effect heater to pasteurise and sterilise liquid food product in a continuous process is of great scientific and industrial interest. Heat treatment by direct Joule effect exhibits numerous advantages because rapid heating kinetics or homogeneous heat treatment is required. However, fouling of electrode surfaces in this kind of apparatus is extensively problematic compared to conventional heat exchangers. In present study, a new continuous ohmic heating apparatus (Emmepiemme®, Piacenza, Italy) in which an alternative electrical current is applied directly to the falling jet between the two stainless steel electrodes is investigated. Conventional fouling measurements (pressure drop, heat transfer or electrical parameters) could not be used in such heater. Heat treatment of model dairy product is reported and fouling is investigated with an innovative fouling sensor using hot wire technique.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.001 |
| Meta-epidemiology (narrow) | 0.001 | 0.001 |
| Meta-epidemiology (broad) | 0.001 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.001 | 0.001 |
| Research integrity | 0.001 | 0.001 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".