Ohmic Heating for Food Products- A Review
Current Journal of Applied Science and Technology · pp. 1–7 · Published 9 May 2018
10.9734/CJAST/2018/40664Abstract
Ohmic heating is a novel technology for food processing. This review paper summarizes the research progress and application in ohmic heating technology used in food processing. Ohmic heating is an electrical resistance heating method for the heat treatment of food products. When electric current passes through the food, the food heats up because of its internal electrical resistance. In this process heating rate depends upon the electrical conductivity and field strength. By this method a product undergoes a minimum structural damage, retain its nutritional value. This technique gives excellent processed quality products in minimum operating time. In this method electrical energy is converted into thermal energy. This is an uniform and rapid heating method. Electrical conductivity of food plays an important role in the ohmic heating process. Ohmic heating is good for liquid products, milk desserts, yoghurts, eggs, fruit juices, condiments, gelatine, wine, and hydrocolloids, etc which have electrical conductivity greater than 0.05 S/m. This method can be used in several sectors of food processing such as thawing process, blanching, sterilization, pasteurization, enzyme inactivation, expression, extraction, desalination and waste water treatment, rice bran stabilization, tofu making process, semi meat ball cooking and drying process etc.
Cited by 10
Purnama Ningsih S. Maspeke, Salengke Salengke, Junaedi Muhidong · Applied Food Research · 2026
· Advances in Food and Nutrition Research · 2025
Sawant Sanket, P.K. Sharma, Indra Mani · Industrial Crops and Products · 2024
Zina T. Alkanan, Ammar B. Altemimi, Asaad R. S. Al-Hilphy · Foods · 2021
Harpreet Kaur, Kamaljit Kaur, Diksha Arora · Food Control · 2026
Jimena Álvarez-Chávez, Marcela Gaytán-Martínez, Aurea K. Ramírez-Jiménez · Innovative Food Science & Emerging Technologies · 2025
Sebahattin Serhat Turgut, Aberham Hailu Feyissa · International Journal of Food Engineering · 2023
Zina T. Alkanan, Ammar B. Altemimi, Asaad R. S. Al-Hilphy · Applied Sciences · 2021
Gabriela Cid-Ibarra, Rosa M. Rodríguez-Jasso, Gilver Rosero-Chasoy · Foods · 2024
Napat Suebsiri, Pasawut Kokilakanistha, Titti Laojaruwat · Journal of Food Engineering · 2019
Related research
- Assessment of Knowledge and Attitude Regarding Sterilization — shares topic coverage
- Barbing Equipments: Tools for Transmission of Tinea Capitis — shares topic coverage
- In vitro Sterilization of Alstroemeria hybrida cv. Pluto — shares topic coverage
- Factory Production Process of Shiitake Mushrooms — shares topic coverage
- A Study on Cold Plasma for Food Preservation — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
10
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.