OHMIC HEATING OF FOODS: A EMERGING TECHNOLOGY
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 43
Abstract
The two main driving forces for consumers choice are food quality and safety. To enhance the nutritional quality, sensory quality and safety of food products it is necessary for the food industry to adopt advanced technologies. Ohmic heating is an advanced thermal processing method. Ohmic heating also termed as resistive heating and joule heating. It is a thermal processing technology for prolonging the shelf-life of a number of food products. This process, like other methods processing, helps in extending the shelf life of foods by killing spoilage organisms. Ohmically processed foods have comparable shelf life to that of other thermally processed canned and sterile, aseptically processed products. This process is used to process fruits and vegetables, milk product and meat product.
Authors and Affiliations
DEEPIKA KOHLI
Keywords
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