Introduction & Context

Electrical resistance of a conductor is a key parameter in ohmic heating, electro-pasteurisation and other direct joule-heating processes. Knowing the resistance allows engineers to predict current, power density and temperature rise, ensuring uniform heating while avoiding run-away conditions that degrade product quality. Typical applications include food sterilisation, sludge treatment and rapid water heaters.

Methodology & Formulas

  1. Correct conductivity for temperature
    Conductivity increases approximately linearly with temperature according to \[ \kappa(T)=\kappa_{\text{ref}}\bigl[1+\alpha\,(T-T_{\text{ref}})\bigr] \] where
    • \(\kappa_{\text{ref}}\) is the conductivity at the reference temperature \(T_{\text{ref}}\),
    • \(\alpha\) is the temperature coefficient of conductivity.
  2. Compute electrical resistance
    For a uniform conductor the resistance is \[ R=\frac{L}{A\,\kappa(T)} \] with
    • \(L\) – electrode gap (length of current path),
    • \(A\) – cross-sectional area perpendicular to current.
Validity regime for food ohmic-heating calculations
Parameter Lower limit Upper limit Remark
Geometric inputs \(L>0,\;A>0\) Must be strictly positive
Conductivity \(\kappa_{\text{ref}}>0\) Must be strictly positive
Product temperature \(-40\;^{\circ}\text{C}\) \(150\;^{\circ}\text{C}\) Outside this range a warning is issued