Abstract
Ohmic heating is a novel heat treatment process in which an electric current is passed through food to achieve sterilisation and desired degrees of cooking. The current generates heat (joule effect) in the food itself, delivering thermal energy where it is needed. Provided the electrical conductivities of the various components in the food do not vary significantly, a relatively even volumetric heat generation rate results. The thermalhydraulic behaviour of a model ohmic heating column has been studied mathematically. This suggests that although the heating rates may be uniform, the temperature distribution across the column can vary significantly. This could lead to over-processing of some of the food, if sterilisation is to be guaranteed. Methods of alleviating this temperaure overshoot problem are briefly discussed.
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