National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
India, being a leading producer of fruits and vegetables, novel thermal technologies should gain popularity from the point of enhancing the shelf life with minimal degradation of nutritional and organoleptic parameters of food materials. Ohmic heating, also known as electrical resistance heating, Joule heating, and direct electrical resistance heating in which the conversion of electrical energy into volumetric heating takes place without any environmental hazards. Ohmic heating is a recent advancement for different applications in food processing sectors, especially for inactivation of enzymes in fruit juices. The present review work briefly emphasizes on factors to be considered during ohmic heating for fruit juices as well as optimization of the factors to minimize the undesirable physico-chemical changes occurring during the treatment period. Different configurations of ohmic heating set up have been demonstrated in various research institutes of India. From the point of commercialization, ohmic heating can be acceptable for treating the fruits and vegetables for preventing the spoilage due to enzymatic browning. Thus the shelf life of fruits and vegetables can be extended to some more weeks so that it will meet the demand of consumers to get higher qualitative foods.
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