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Technology, applications and modelling of ohmic heating: a review

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Abstract

Ohmic heating or Joule heating has immense potential for achieving rapid and uniform heating in foods, providing microbiologically safe and high quality foods. This review discusses the technology behind ohmic heating, the current applications and thermal modeling of the process. The success of ohmic heating depends on the rate of heat generation in the system, the electrical conductivity of the food, electrical field strength, residence time and the method by which the food flows through the system. Ohmic heating is appropriate for processing of particulate and protein rich foods. A vast amount of work is still necessary to understand food properties in order to refine system design and maximize performance of this technology in the field of packaged foods and space food product development. Various economic studies will also play an important role in understanding the overall cost and viability of commercial application of this technology in food processing. Some of the demerits of the technology are also discussed.

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  1. Freeze drying and Animal Products Technology Section, Defence Food Research Laboratory, Siddharthanagar, Mysore, 570011, India

    K. Shiby Varghese, M. C. Pandey, K. Radhakrishna & A. S. Bawa

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  1. K. Shiby Varghese
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  2. M. C. Pandey
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  3. K. Radhakrishna
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  4. A. S. Bawa
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Varghese, K.S., Pandey, M.C., Radhakrishna, K. et al. Technology, applications and modelling of ohmic heating: a review. J Food Sci Technol 51, 2304–2317 (2014). https://doi.org/10.1007/s13197-012-0710-3

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