ABSTRACT
Ohmic heating is used for thermal preservation of food, that uses the passage of an alternating electric current through the food material, where the latter serves as an electrical resistor and it results in release of heat. The instrumental design is made up of electrodes in contact with the food material, where electrodes pass electricity through the food material using a variety of voltage and current combinations. Electrical energy is dissipated into heat that results in rapid and uniform heating without any use of hot heat-transfer surfaces. Ohmic heating is also termed “electrical resistance heating,” “Joule heating,” or “electro-heating,” and can be used for variety of applications in the food industry.
