. "978-80-01-05285-3" . . "P\u0159\u00EDm\u00FD ohmick\u00FD oh\u0159ev potravin\u00E1\u0159sk\u00FDch l\u00E1tek" . "http://chps.fsid.cvut.cz/pt/2013/" . "[C02A5C0DCE6C]" . "P\u0159\u00EDm\u00FD ohmick\u00FD oh\u0159ev potravin\u00E1\u0159sk\u00FDch l\u00E1tek"@cs . . . "Direct ohmic heating of food products"@en . . . "Praha" . "Praha" . "21220" . . "\u010Cesk\u00E9 vysok\u00E9 u\u010Den\u00ED technick\u00E9 v Praze. Fakulta strojn\u00ED" . . "\u017Ditn\u00FD, Rudolf" . "Direct ohmic heating of food products"@en . "S" . "21"^^ . . . "RIV/68407700:21220/13:00206454!RIV14-MSM-21220___" . . . "\u0160tancl, Jarom\u00EDr" . . "ohmic heating; contact resistance; contact pressure; frequency; electric conductivity"@en . "Procesn\u00ED technika 2013" . "99320" . . "P\u0159\u00EDm\u00FD ohmick\u00FD oh\u0159ev potravin\u00E1\u0159sk\u00FDch l\u00E1tek" . . . "2"^^ . "P\u0159\u00EDm\u00FD ohmick\u00FD oh\u0159ev je modern\u00ED metoda termick\u00E9ho o\u0161et\u0159en\u00ED potravin\u00E1\u0159sk\u00FDch l\u00E1tek. Teplo je v oh\u0159\u00EDvan\u00E9 potravin\u011B generov\u00E1no p\u0159\u00EDmo pr\u016Fchodem elektrick\u00E9ho proudu v d\u016Fsledku jej\u00EDho elektrick\u00E9ho odporu. P\u0159ednosti p\u0159\u00EDm\u00E9ho ohmick\u00E9ho oh\u0159evu jsou jeho vysok\u00E1 rychlost a snadn\u00E1 mo\u017Enost \u0159\u00EDzen\u00ED a monitorov\u00E1n\u00ED. Tyto vlastnosti p\u0159edur\u010Duj\u00ED nasazen\u00ED t\u00E9to technologie v aplikac\u00EDch pasterizace a sterilizace potravin, zejm\u00E9na UHT procesy. Nasazen\u00ED v\u0161ak st\u00E1le komplikuj\u00ED probl\u00E9my spojen\u00E9 s touto technologi\u00ED, jako nap\u0159. doprovodn\u00E9 elektrochemick\u00E9 d\u011Bje spojen\u00E9 s koroz\u00ED elektrod, nejasn\u00E9 p\u0159\u00ED\u010Diny tvorby \u00FAsad potraviny na elektrod\u00E1ch a nevyjasn\u011Bn\u00E9 d\u011Bje na rozhran\u00ED potravina- elektroda. C\u00EDlem p\u0159\u00EDsp\u011Bvku je prezentovat dosud z\u00EDskan\u00E9 v\u00FDsledky v\u00FDzkumu v oblasti p\u0159\u00EDm\u00E9ho ohmick\u00E9ho oh\u0159evu tuh\u00FDch a tekut\u00FDch potravin, jako jsou: vliv materi\u00E1lu elektrod, vliv opera\u010Dn\u00EDch parametr\u016F, vliv nap\u00E1jen\u00ED, p\u0159\u00EDtla\u010Dn\u00E9ho tlaku, vliv frekvence elektrick\u00E9ho proudu apod. C\u00EDlem pr\u00E1ce je objasnit mechanismus tvorby \u00FAsad tekut\u00FDch i tuh\u00FDch potravin v souvislosti s elektrochemick\u00FDmi d\u011Bji, kvalitou povrchu elektrod a opera\u010Dn\u00EDch parametr\u016F (p\u0159\u00EDtla\u010Dn\u00FD tlak, frekvence...)." . "Direct ohmic heating (Joule\u2019s heating) is a modern method to warm up the food using an electric energy where electric current is passed through a material which gets heated by virtue of its electrical resistance. Unequivocal advantages over conventional indirect heating methods are speed and equability of the heating. These properties can be used to indemnify microbiological safety of food or warming up the food without defection nutritive values. The other advantage is easy to control the process of heating. On the other side, direct ohmic heating has some problems which prevent to more applications. A problem which prevents wider setting of this technology in food industry is for example corrosion or deposits creation on electrodes. This work focuses on the description of the influence of contact pressure and power frequency at direct ohmic heating of solid foods (slice of hamburger)."@en . . "2013-06-13+02:00"^^ . "P\u0159\u00EDm\u00FD ohmick\u00FD oh\u0159ev je modern\u00ED metoda termick\u00E9ho o\u0161et\u0159en\u00ED potravin\u00E1\u0159sk\u00FDch l\u00E1tek. Teplo je v oh\u0159\u00EDvan\u00E9 potravin\u011B generov\u00E1no p\u0159\u00EDmo pr\u016Fchodem elektrick\u00E9ho proudu v d\u016Fsledku jej\u00EDho elektrick\u00E9ho odporu. P\u0159ednosti p\u0159\u00EDm\u00E9ho ohmick\u00E9ho oh\u0159evu jsou jeho vysok\u00E1 rychlost a snadn\u00E1 mo\u017Enost \u0159\u00EDzen\u00ED a monitorov\u00E1n\u00ED. Tyto vlastnosti p\u0159edur\u010Duj\u00ED nasazen\u00ED t\u00E9to technologie v aplikac\u00EDch pasterizace a sterilizace potravin, zejm\u00E9na UHT procesy. Nasazen\u00ED v\u0161ak st\u00E1le komplikuj\u00ED probl\u00E9my spojen\u00E9 s touto technologi\u00ED, jako nap\u0159. doprovodn\u00E9 elektrochemick\u00E9 d\u011Bje spojen\u00E9 s koroz\u00ED elektrod, nejasn\u00E9 p\u0159\u00ED\u010Diny tvorby \u00FAsad potraviny na elektrod\u00E1ch a nevyjasn\u011Bn\u00E9 d\u011Bje na rozhran\u00ED potravina- elektroda. C\u00EDlem p\u0159\u00EDsp\u011Bvku je prezentovat dosud z\u00EDskan\u00E9 v\u00FDsledky v\u00FDzkumu v oblasti p\u0159\u00EDm\u00E9ho ohmick\u00E9ho oh\u0159evu tuh\u00FDch a tekut\u00FDch potravin, jako jsou: vliv materi\u00E1lu elektrod, vliv opera\u010Dn\u00EDch parametr\u016F, vliv nap\u00E1jen\u00ED, p\u0159\u00EDtla\u010Dn\u00E9ho tlaku, vliv frekvence elektrick\u00E9ho proudu apod. C\u00EDlem pr\u00E1ce je objasnit mechanismus tvorby \u00FAsad tekut\u00FDch i tuh\u00FDch potravin v souvislosti s elektrochemick\u00FDmi d\u011Bji, kvalitou povrchu elektrod a opera\u010Dn\u00EDch parametr\u016F (p\u0159\u00EDtla\u010Dn\u00FD tlak, frekvence...)."@cs . "P\u0159\u00EDm\u00FD ohmick\u00FD oh\u0159ev potravin\u00E1\u0159sk\u00FDch l\u00E1tek"@cs . . "2"^^ . "RIV/68407700:21220/13:00206454" . .