introduction thermal processing has a huge impact on the textural attribute of the final food product and texture is a major factor contributing the overall quality of food. ohmic heating is an advanced thermal processing method in which heat is internally generated within foods by passing an alternating electric current through them. ohmic heating can volumetrically heat the entire mass of a f...

Ohmic heating has been attempted at various times during the history of food processing, and finally appears to be finding its niche in a range of applications (both food and non-food). Recent developments in electrode materials and solid-state power supply technology to minimize electrolytic effects and reduce cost have made the technology commercially attractive. The number of commercial supp...

The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...

In recent years, the world’s food industry has focused increasing attention on electrical techniques of food processing. Ohmic heating is one of these techniques that can be considered as a high temperature short time and a purely bulk heating method, having potential applications in processes such as blanching, evaporation and pasteurization in the food industry. However such technology would ...

This work deals with the determination of the inactivation kinetics of several enzymes, most of them used as time-temperature integrators in the food industry. The tested enzymes were polyphenoloxidase, lipoxygenase, pectinase, alkaline phosphatase, and -galactosidase, and the inactivation assays were performed under conventional and ohmic heating conditions. The thermal history of the samples ...

The ohmic heating rate of a food is highly influenced by its electrical conductivity (σ). In this study, tomato was ohmically heated by using five different voltage gradients (6–14 V/cm). Measurements were made from 26 to 96°C and showed a linear increase in σ values with increasing temperature. The voltage gradient was statistically significant on the heating time (P < 0.05). The ohmic heating...

Electrical heating of food products provides rapid and uniform heating, resulting in less thermal damage to the product. The objective of this research was to examine the effects of ohmic heating on the stability of orange juice with comparison to conventional pasteurization. During storage at 4 degrees C, degradation curves of ascorbic acid followed a linear decrease pattern in both ohmic-heat...

Ohmic heating is defined as a process which alternating electric current is passed through food with the primary purpose of heating it due to the electrical resistance and can be specially applied as an alternative heating method. In this research, Aloe vera gel concentrates having 0.5-2% soluble solids were ohmically heated up to 60°C by using four different voltage gradi...

in this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of aloe vera gel juice was investigated. aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºc for 1 min. the effect of pasteurization on vitamin c, total phenolic content  and juice color was evaluated. the samples pasteurized conventi...

In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºC for 1 min. The effect of pasteurization on vitamin C, total phenolic content  and juice color was evaluated. The samples pasteurized conv...