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IJSTR >> Volume 9 - Issue 2, February 2020 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



A Review On Ohmic Heating And Its Use In Food

[Full Text]

 

AUTHOR(S)

Rossi Indiarto, Bayu Rezaharsamto

 

KEYWORDS

Ohmic heating, conductivity, frequency, electrodes, enzyme inactivation, microbes

 

ABSTRACT

Ohmic heating, known as joule heating, can produce heat by flowing electric current through materials that can resist the flow of electricity. The volumetric properties resulting from ohmic heating cause heat to be spread evenly on the material. This method is best for foods containing suspended particulate matter in media containing weak salt. The advantage of ohmic heating in food is demonstrated by its ability to deactivate pathogenic microbes, prevent the decline in functional properties of food, nutritional, and sensory values so that food shelf life increases. However, related to viscosity, electrical conductivity, and fouling deposits are the limitations of ohmic heating. In addition to the inhibition of the microbial and enzyme activity, ohmic heat was also used for the extraction of essential compounds, including various specific processes such as starch gelatinization. This review discusses the ohmic heating, the principles and design of ohmic heating, the factors that influence it, and its use in food.

 

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