Ohmic heating – a review

Ohmic heating (OH) is defined as a process wherein electric current is passed through materials with the primary purpose of heating them. In OH there is no need to transfer heat through solid–liquid interfaces or inside solid particles once the energy is dissipated directly into the foods. A large n...

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Bibliographic Details
Published in:Trends in food science & technology 2010-09, Vol.21 (9), p.436-441
Main Authors: Knirsch, Marcos Camargo, Alves dos Santos, Carolina, Martins de Oliveira Soares Vicente, António Augusto, Vessoni Penna, Thereza Christina
Format: Article
Language:English
Subjects:
Biological and medical sciences
blanching
cell membranes
Dissipation
electric current
electric field
Electric fields
Electric potential
electroporation
energy
evaporation
Extraction
fermentation
Food industries
Foods
Fundamental and applied biological sciences. Psychology
heat transfer
Heating
Ohmic
ohmic heating
pasteurization
Space missions
temperature
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Summary:Ohmic heating (OH) is defined as a process wherein electric current is passed through materials with the primary purpose of heating them. In OH there is no need to transfer heat through solid–liquid interfaces or inside solid particles once the energy is dissipated directly into the foods. A large number of actual and potential applications exist for OH, including blanching, evaporation, dehydration, fermentation, extraction, sterilization, pasteurization and heating of foods to serving temperature, including in the military field or long-duration space missions. Additionally to heating, research data suggests that the applied electric field under OH causes electroporation of cell membranes.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2010.06.003