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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 10, Issue:12, December, 2021
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2021.10(12): 177-182
DOI: https://doi.org/10.20546/ijcmas.2021.1012.020


Ohmic Heating Technology - A Review
G. Anjaly* and Ann Annie Shaju
Department of Processing and Food Engineering, Kerala Agricultural University (KAU), Kerala, India
*Corresponding author
Abstract:

Ohmic heating is a novel technology for food processing. This review paper summarizes there search progress and application in Ohmic heating technology used in food processing. Ohmic heating is an electrical resistance heating method for the heat treatment of food products. When electric current passes through the food, the food heats up because of its internal electrical resistance. In this process heating rate depends upon the electrical conductivity and field strength. By this method a product under goes a minimum structural damage, retain its nutritional value. This technique gives excellent processed quality products in minimum operating time.


Keywords: Liquid eggs, industrial applications, resistance, equipment

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How to cite this article:

Anjaly, M. G. and Ann Annie Shaju. 2021. Ohmic Heating Technology – A Review.Int.J.Curr.Microbiol.App.Sci. 10(12): 177-182. doi: https://doi.org/10.20546/ijcmas.2021.1012.020
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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