ABSTRACT
The widespread commercial adoption of Ohmic heating (OH) in the United States depends on regulatory approval by the Food and Drug Administration, a scenario that requires a full understanding of the ohmic heating process. OH shows potential in food processing and preservation. OH can be applied to a wide variety of foods, including liquids, solids, and fluid–solid mixtures, and it is used commercially to produce liquid egg products in the United States. OH devices consist of electrodes, a power source, and a means of confining the food sample. The most important parameter of interest in ohmic heating is the electrical conductivity of the food and/or food mixture. A dual cylindrical microwave and ohmic combination heater was developed for the minimization of thermal lags in the processing of particulate foods. Sensory evaluation is critically important to any viable food process.
