Basics of Ohmic Heating - A Novel Food Preservation Technique

  Chinmay N. Joshi

Ohmic Heating is a process in which an alternating electric current is passed through food materials for heating where heat is internally generated in the material due to electrical resistance when electric current is passed through it. It is a novel technique which provides quick and consonant heating, resulting in less thermal damage to the food product. Most of the times, foods are thermally processed by conventional methods which has several disadvantages like overheating, degradation of colouring and/or flavouring compounds, loss of nutritional compounds and sensory changes, etc. This results in lowering of the ultimate nutritive and thus, overall value of that food. Hence, in order to overcome these drawbacks, ohmic heating is the most suitable alternative thermal process. This paper deals with the basic information of ohmic heating and its need along with the comparison with traditional conventional heating methods. This paper also presents the effect of ohmic heating on the quality of foods with respect to enzymes, pH, colour and heat-sensitive compounds, and the practical applications of the same.

Keywords- OH - Ohmic heating, CH - Conventional heating, EC - Electrical conductivity, Enzymes, pH, Applications.

Unique Identification Number - IJEDR1801153
Page Number(s) - 879-885
Pubished in - Volume 6 | Issue 1 | March 2018
DOI (Digital Object Identifier) -   
Publisher - IJEDR (ISSN - 2321-9939)

  Chinmay N. Joshi,   "Basics of Ohmic Heating - A Novel Food Preservation Technique", International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.6, Issue 1, pp.879-885, March 2018, Available at :http://www.ijedr.org/papers/IJEDR1801153.pdf