Concept of Ohmic Heating on Foods - A Review
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 4
Abstract
Ohmic heating is a developing innovation, with vast number of real and future applications. The possibilities for ohmic heating include blanching, evaporation, dehydration, fermentation, extraction, sterilization, pasteurization and heating of foods, to serving temperature. The knowledge of electrical conductivity of food materials and mathematical models are considered important, for the designing of the ohmic heating system. This review paper describes the concept, experimental setup and applications of ohmic heating.
Authors and Affiliations
K. Anil Kumar, N. Harish, D. Srinivas, Ch. V. V. Satyanarayana
Keywords
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