ABSTRACT
One of the real successes of Ohmic technology has been in the area of fruit and vegetable processing, and in particular fruits whereby the natural levels of acidity enable ambient stable products with long shelf lives. Fruits and fruit products only require a pasteurization treatment using temperatures below 100°C. This avoids the need to operate the processing system above atmospheric pressure and therefore simplifies operation. It also reduces damage to fruit identity caused by pressure differentials and in particular, the pressure reduction to bring the system pressure back to atmospheric.
