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The ohmic heating (oh) is alternatively referred to as joule or electrical resistance heating, presents an innovative approach to heat the food materials efficiently by passing an. Beyond heating of fruits and vegetables, the applied electric field under ohmic heating causes various changes in quality and nutritional parameters which include inactivation of enzymes. The application of electric fields, coupled with its attendant ohmic heating effect, might represent a novel approach to process microalgae biomass.
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It was concluded that ohmic heating. Ohmic heating (oh) technology finds today several applications in innovative food processing. The present paper contributes to better understand preservation by electrotechnologies and to the elucidation of inactivation mechanisms by ohmic heating.
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Furthermore, ohmic heating as a moderate heating method also seems to be a promising technique for extraction of bioactive compounds.
However, the yields may also increase due the conductivity of the medium because electrical energy is converted into thermal energy faster and uniformly, which triggers. In the present study, the effects of. Its ability to provide a fast, direct, and volumetric heating brings several. Background ohmic heating (oh), an alternative technique to conventional heating method, is a process in which food acts as an electrical resistor and converts electrical energy.
