Abstract
Ohmic heating has a great promise of producing safe food products while maintaining their quality, since volumetric, uniform, and rapid heating make it superior to conventional heat treatment. Ohmic heating facilities have been available worldwide and have processed a wide range of foods. Electrical conductivity and electric field strength are among the key factors of heating performance. For solid-liquid food mixtures, the solid and liquid phases can be heated at the same rate when their electrical conductivity is in the same range. This chapter describes some factors (e.g., ionic content, solid structure, and food formulation) that affect electrical conductivity and heat generation in ohmic treatments. We also outline herein procedures of color change analysis, microbial assay, and vitamin C degradation as examples of typical measures to monitor the safety, performance, and quality parameters in an ohmic process to provide fundamental procedures for new researchers and students in this field.
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Kamonpatana, P., Gavahian, M., Sastry, S.K. (2022). Ohmic Heating for Food Processing: Methods and Procedures Related to Process Parameters. In: Gavahian, M. (eds) Emerging Food Processing Technologies. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2136-3_12
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DOI: https://doi.org/10.1007/978-1-0716-2136-3_12
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