Abstract
Ohmic heating is an innovative thermal treatment for the processing of foods. It is also known as Joule heating, electrical resistance heating, and direct electrical resistance heating, and is accomplished by the application of electric current. Electrical conductivity is the key parameter in the design of an effective ohmic heater. This method of heating can be applied to various food processing operations: blanching, evaporation, dehydration, fermentation, sterilization, pasteurization, and heating of food. By enhancing direct dissipation of energy into the foods, ohmic heating affects a number of their quality properties. As well as heating, electroporation of cell membranes by the integration of an applied electric field increases extraction rates and reduces gelatinization temperature and enthalpy. The main advantage of this process is the maintenance of color and nutritional value, and faster heating of food.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
