Food Science pp 245-263 | Cite as

Irradiation, Microwave, and Ohmic Processing of Foods

  • Norman N. Potter
  • Joseph H. Hotchkiss
Part of the Food Science Text Series book series (FSTS)

Abstract

Both irradiation and microwave heating employ radiant energies which affect foods when their energy is absorbed, whereas ohmic heating raises the temperature of foods by passing an electrical current through the food. Each requires special equipment to generate, control, and focus this energy. Each of these are relatively new technologies as applied to foods. Food irradiation is used primarily as a preservation method, but it also has potential as a more general unit operation to produce specific changes in food materials. Microwave energy, on the other hand, has been employed especially to produce rapid and unique heating effects, one application of which can be food preservation. Ohmic heating is the newest and least used of the three technologies. Like microwave heating, ohmic heating can preserve foods by the application of heat and has the ability to very rapidly heat foods with minimal destruction.

Keywords

Migration Peroxide Starch Microwave Convection 

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Copyright information

© Springer Science+Business Media New York 1995

Authors and Affiliations

  • Norman N. Potter
  • Joseph H. Hotchkiss

There are no affiliations available

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