ABSTRACT
In electrochemistry, heat generation due to the passage of electric current is typically unwanted and a nuisance. Particularly in electrosynthetic applications where electrochemical reactions are of paramount importance, the heat generation is certainly one of the most serious limiting factors. This annoying phenomenon is, however, profitable in applications in which rapid and uniform heating are desired. Eigen (1954, p. 194, 199) used this phenomenon for scientific purposes referring it as the “temperature jump method.” In food processing, this phenomenon is of great advantage and is often referred to as Ohmic heating. Generally, electric fields with field strength under 100 V/cm are used for Ohmic heating. Since Ohmic heating has exactly the reverse objective of electrosynthesis, we revisit Ohmic heating here from an electrochemistry point of view.
