Application of Ohmic Heating in Food Processing: A Review Riswita Syamsuri (1), Salengke (2), Amran Laga (3), Andi Dirpan (3)
1. Department of Agricultural Sciences, Graduate School of Hasanuddin University.
2. Department of Agricultural Engineering, Hasanuddin University.
3. Department of Food Science and Technology, Hasanuddin University.
Abstract
Ohmic heating is a development of conventional heating which produces heat from an electric current. It is known as Joule heating and can generate heat by passing an electric current through a material that can resist the flow of electricity. Many scientific studies argue that ohmic heating is a development of conventional heating in the food industry because of its ability to heat products quickly and uniformly. Another advantages of Ohmic heating are its ability to inactivate microbes, its low cost of maintenance, its high energy efficiency and its capability to maintain the nutritional value of food. These advantages make ohmic heating widely applied in food processing. There are many studies on the application of ohmic heating in various food processes such as sterilization, pasteurization, blanching, fermentation and microbial inactivation. This paper provides an overview of several scientific studies related to the application of ohmic heating in food processing.
