Electrical conductivity of soybean milk during cooking with continuous ohmic heating device

The changes in the electrical conductivity of the soybean milk (6.01% the solids content) with its temperatures were investigated during cooking at the mass flow rate of (75± 0.5) kg/h with a continuous ohmic heater, and compared with a batch ohmic heater. The results show that the electrical conductivity of the soybean milk during continuous ohmic heating also increases linearly with the increase of its temperature. However, the value of the electrical conductivity measured with the continuous ohmic heater was lower than that measured with the batch ohmic heater at the same temperature during ohmic heating. By the observations after the experiments, it was found that the fouling occurred on the surfaces of the electrodes mounted in the continuous ohmic heater, and caused the increase in the electrical resistance during ohmic heating, which resulted in the decrease of the electrical conductivity during continuous ohmic heating. However, the reason for fouling occurring on the electrode surface is needed to be studied further in the future.