Pasteurization Optimization of Coarse‐Ground Beef During Ohmic Heating: Computer Simulation Analysis

ABSTRACT In this study, an ohmic heating (OH) system operating at 20 kHz was used to evaluate the pasteurization of a coarse‐ground beef (CG‐beef) through both experimental measurements and using a 3D computer simulation model developed using COMSOL Multiphysics. The electrical conductivity (EC) of the sample was measured at 50 Hz–20 kHz across a temperature range of 5°C–80°C. The accuracy of the model was successfully validated by experimental temperature profiles at strategically selected locations (center, top corner, bottom corner, and side wall) of the sample, showing low errors (RMSRE < 10%). Food safety of the processed sample was ensured by calculating the thermal pasteurization value ( P‐ value). The temperature distribution and pasteurization effect of the sample during processing were analyzed using the 3D model. In the first approach, the model was used to identify the optimal electrode thickness (3.0, 1.0, 0.5, or 0.1 mm) for maximizing temperature uniformity. The 0.1 mm electrodes minimized the temperature difference between the center and top corner (≈6.9°C). Based on this optimal electrode thickness, the second approach further improved the temperature uniformity and pasteurization effect by increasing the surrounding ambient temperature. The optimal condition was identified at 75°C (with a pasteurization time of 608 s), resulting in a temperature difference to 2.1°C between the center and top corner (experimentally validated). These results hold a potential value for the design and optimization of ohmic pasteurization systems of food materials.