Ohmic Heating: A Novel Thermal Processing Technique For Foods

Authors

  • P. Hema Prabha Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India
  • U. Kavya Vaishnavi Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India
  • R. Mythili Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India
  • M. Lakshmi Kamu Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India
  • R. Kanagalakshmi Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India
  • S. Sivashankari Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

DOI:

https://doi.org/10.38150/sajeb.2(4).p136-140

Abstract

Ohmic heating is an emerging technology with large number of actual and future applications. It is an advanced thermal processing method wherein the food material, which serves as an electrical resistor, is heated by passing electricity through it. Like thermal processing, ohmic heating inactivates microorganisms by heat. It can be used for heating liquid foods containing large particulates, heat sensitive liquids and proteinaceous foods. The shelf life of ohmically processed foods is comparable to that of canned and sterile, aseptically processed products. Being an ecoâ€friendly method it is more effective than conventional thermal processing methods.

Author Biographies

P. Hema Prabha, Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

U. Kavya Vaishnavi, Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

R. Mythili, Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

M. Lakshmi Kamu, Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

R. Kanagalakshmi, Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

S. Sivashankari, Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam University for Women, Coimbatore, Tamilnadu, India

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Published

2012-09-02

Issue

Vol. 2 No. 4 (2012)

Section

Research Articles