THREE-DIMENSIONAL NUMERICAL SIMULATION OF OHMIC HEATING IN FOOD

Authors

  • Gylles Ricardo Ströher Universidade Tecnologica Federal do Parana
  • Gabriel Paludeto Universidade Tecnológica Federal do Paraná, Brasil
  • Cosmo Damião Santiago Universidade Tecnológica Federal do Paraná, Brasil
  • Leandro da Silva Pereira Universidade Tecnológica Federal do Paraná, Brasil

DOI:

https://doi.org/10.66104/6965rv11

Keywords:

Thermal Food Processing; Numerical Methods; Finite Differences.

Abstract

This work presents three-dimensional numerical simulations of ohmic heating in a homogeneous medium, using a system of coupled nonlinear partial differential equations that describe heat conduction, electric field distribution, and thermal energy generation. The approach adopted considers the dependence of electrical conductivity on temperature. The governing equations were discretized using the Finite Difference Method with second-order approximations in a uniform mesh, using a fully implicit scheme. The analyses revealed an almost linear temperature increase, with greater intensity in the central region of the domain, where there is a higher electric current density. Volumetric heat generation was also concentrated in the center, following the gradients of the electric potential. The results obtained were consistent with previous studies and reinforce the reliability of the model for applications involving rapid, uniform, and controlled heating in conductive systems.

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Published

2026-02-19

Issue

Vol. 2 No. 02 (2026): REMUNOM - ISSN 2178-6925

Section

Artigos

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Copyright (c) 2026 Gylles Ricardo Ströher; Gabriel Paludeto; Cosmo Damião Santiago, Leandro da Silva Pereira

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How to Cite

THREE-DIMENSIONAL NUMERICAL SIMULATION OF OHMIC HEATING IN FOOD. (2026). REMUNOM, 2(02), 1-23. https://doi.org/10.66104/6965rv11