Impact of Ohmic Heating on Electrical Conductivity and Specific Heat of Black Cumin Seed Slurry

Aim: This study examined the effects of ohmic heating on the electrical conductivity and specific heat on slurry of black cumin seeds. Both the properties are taken into consideration in heat and mass transfer operations.

Materials and Methods: The slurry was heated from 26 ºC to 90 ºC in a batch-type laboratory-scale ohmic heater at different electric field strengths (650, 750 and 850 V/m) and end point temperatures (40, 50, 60, 70, 80 and 90 ºC), respectively.

Results and Conclusion: It was statistically investigated that the electric field strengths and end point temperatures had a significant effect (p<0.01) on both electric conductivity and specific heat at a 1% level of significance. The results of the current study clearly showed that, with rising end point temperatures and electric field strengths, respectively, electrical conductivity and specific heat values grew linearly. The value of R2 (>0.97) of the linear model showed that the linear model was suitable for the describing the electrical conductivity curve and specific heat of the ohmic heating process of the black cumin seed slurry.