Abstract
Ohmic heating (OH) technology finds today several applications in innovative food processing. Its ability to provide a fast, direct, and volumetric heating brings several processing advantages at industrial scale regarding energetic efficiency and quality of food products. Over the last years the way how electric variables, such as electric field intensity, and frequency, interact with macromolecules and microorganism has also been investigated bringing new insights regarding nonthermal microbial inactivation, enzymatic reactions, and protein functionalization, among others. The unique synergy between heat and electric effects brings exciting opportunities in the optimization of solid–liquid extraction processes for the recovery of bioactive compounds. OH presents today an interesting flexibility and easiness of application being expected a natural increase of commercial food products but also an accentuated interest in of bioprocessing applications aiming transformation and selective extraction of valuable biomolecules.
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