NDLI: Application of Ohmic Heating in Food Processing

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Application of Ohmic Heating in Food Processing

Content Provider	Scilit
Author	Kumar, M. Barmanray, A. Dash, K. K. Chakraborty, S.
Copyright Year	2021
Description	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. Book Name: Food Processing
Related Links	https://api.taylorfrancis.com/content/chapters/edit/download?identifierName=doi&identifierValue=10.1201/9780429321481-8&type=chapterpdf
Ending Page	183
Page Count	21
Starting Page	163
DOI	10.1201/9780429321481-8
Language	English
Publisher	Informa UK Limited
Publisher Date	2021-05-19
Access Restriction	Open
Subject Keyword	Book Name: Food Processing Food Science and Technology Food Processing Ohmic Heating Heating of Food Treatment Electrical Resistance
Content Type	Text
Resource Type	Chapter

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