Ohmic Heating is an Alternative Preservation Technique-A Review

Shivmurti, S.

Authors

Shivmurti, S.

ohmic heating, electrical conductivity

Abstract

Ohmic heating offers an alternating to conventional heating because it simultaneously heats both phases by internal energy generated through electrical energy. In this process heating rate depends upon the electrical conductivity and field strength. By this method a product undergoes a minimum structural damage, retain its nutritional value. This technique gives excellent processed quality products in minimum operating time. Electrical conductivity of food products is linear with different temperature range. Energy during ohmic heating is dissipated directly into the foods. Ohmic heating can be utilized in different preprocessing and processing operations like blanching, evaporation, dehydration, fermentation, extraction, sterilization, pasteurization etc. Additionally research revealed that there is no protein denaturation at high temperature when heated with ohmic heating, also in the presence of starch, unusual conductivity behaviors found due to starch gelatinization.

Downloads

How to Cite

Ohmic Heating is an Alternative Preservation Technique-A Review. (2014). Global Journal of Science Frontier Research, 14(49), 1-9. https://journalofscience.org/index.php/GJSFR/article/view/

Download Citation

References

Assad Al-Hilphy (2013) Designing and manufacturing of a non thermal milk pasteurizer using electrical field. 8(3), 204-211.

Abdullah Alhamdan, Sudhir Sastry (1997) Residence time distribution of food and simulated particles in a holding tube. 34(3), 271-292. https://doi.org/10.1016/s0260-8774(97)82151-6

P. Butz, B. Tauscher (2002) Emerging technologies: chemical aspects. 35, 279-284.

Bently R., Prentice T.R. (1957) The alternating current electrolysis of concentrated acids. 619-626.

Hyung-Yong Cho, Ahmed Yousef, Sudhir Sastry (1996) Growth kinetics of Lactobacillus acidophilus under ohmic heating. 49(3), 334-340. https://doi.org/10.1002/(sici)1097-0290(19960205)49:3

Hyung-Yong Cho, Ahmed Yousef, Sudhir Sastry (1999) Kinetics of inactivation ofBacillus subtilis spores by continuous or intermittent ohmic and conventional heating. 62(3), 368-372. https://doi.org/10.1002/(sici)1097-0290(19990205)62:3

I. Castro, J. Teixeira, S. Salengke, S. Sastry, A. Vicente (2003) THE INFLUENCE of FIELD STRENGTH, SUGAR and SOLID CONTENT ON ELECTRICAL CONDUCTIVITY of STRAWBERRY PRODUCTS. 26(1), 17-29. https://doi.org/10.1111/j.1745-4530.2003.tb00587.x

A. De Alwis, P. Fryer (1989) Shape and conductivity effects in the ohmic heating of Fùods. 15, 159-16.

B. Dutta (1990) Velocity distribution of food particle suspensions in holding tube flow: distribution characteristics and faster-particle velocities. 55(6), 703-1710.

Del Valle, F. Nickerson, J. (1967) Studies on salting and drying fish-equilibrium considerations in salting. 32, 173-179.

Del Valle, F. Nickerson, J. (1967) Studies on salting and drying fish-dynamic aspects of the salting of fish. 218-224.

A. Drusas, G. Vagenas (1988) Diffusion of sodium chloride in green olives. 7(3), 211-222. https://doi.org/10.1016/0260-8774(88)90004-0

B. Getchell (1935) Electric pasteurization of milk. 16, 408-410.

Hosain Darvishi, Adel Hosainpourd, Farzad Nargesi (2012) Ohmic Heating Behaviour and Electrical Conductivity of Tomato Paste. 2-9.

Huixian Sun, Shuso Kawamura, Jun-Ichi Himoto, Kazuhiko Itoh, Tatsuhiko Wada, Toshinori Kimura (2007) Effects of Ohmic Heating on Microbial Counts and Denaturation of Proteins in Milk. 14(2), 117-123. https://doi.org/10.3136/fstr.14.117

C. Lee, S. Yoon (1999) Effect of ohmic heating on the structure and permeability of the cell membrane of saccharomyces cerevisae. 24-28.

Hua Liu (1992) A kinetic study of salt diffusion in potato at high temperature. 27(4), 443-455. https://doi.org/10.1111/j.1365-2621.1992.tb01210.x

Lima M, Heskitt B.F, Burianek L.L, Nokes S.E, Sastry S.K (1999) ASCORBIC ACID DEGRADATION KINETICS DURING CONVENTIONAL and OHMIC HIEATING. 23, 421-434.

D. Moses (1938) Electrical pasteurization of milk. 19, 525-526.

F. Mitchell, A. Alwis (1989) de Alwis A.A.P 1989 Electrical conductivity meter for food samples. 22(8), 554-556. https://doi.org/10.1088/0022-3735/22/8/004

M. Marcotte, M. Trigui, J. Tatibouet (2000) An Ultrasonic Method for Assessing the Residence Time Distribution of Particulate Foods During Ohmic Heating. 65(7), 1180-1186. https://doi.org/10.1111/j.1365-2621.2000.tb10262.x

S. Mizhrahi, I. Kopelman (1975) Blanching by electro‐conductive heating. 10(3), 281-288. https://doi.org/10.1111/j.1365-2621.1975.tb00031.x

F. Mitchell, A. Alwis (1989) Electrical conductivity meter for food samples. 22(8), 554-556. https://doi.org/10.1088/0022-3735/22/8/004

D. Naveh, I. Kopelman, S. Mizrahi (1983) Electroconductive thawing by liquid contact. 18(2), 171-176. https://doi.org/10.1111/j.1365-2621.1983.tb00257.x

S. Palaniappan (1991) ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATING1. 14, 221-136.

D. Parrot (1992) Use of ohmic heating for aseptic processing of food particulate. 46(2), 68-72.

Sevugan Palaniappan, Sudhir Sastry (2002) Ohmic Heating. 451-460.

S. Palaniappan, S. Sastry (2002) Ohmic heating. 451-460.

M. Rahman (1999) pH in Food Preservation. 521-532.

K. Ruhlman, Z. Jin, Q. Zhang (2001) Physical properties of liquid foods for pulsed electric field treatment In: Barbosa-Canovas GV, Zhang QH, editors Pulsed Electric Fields in Food Processing. 45-56.

S. Sastry (1992) Ohmic heating of liquid-particle mixtures. 46(12), 64-67.

J. Smith, Ramasvamy, B. H.S.and Simpson (1990) Developments in food packaging technology. 1(5), 106-109.

Sudhir Sastry, Sevugan Palaniappan (1992) INFLUENCE of PARTICLE ORIENTATION ON the EFFECTIVE ELECTRICAL RESISTANCE and OHMIC HEATING RATE of A LIQUID‐PARTICLE MIXTURE1. 15(3), 213-227. https://doi.org/10.1111/j.1745-4530.1992.tb00153.x

S. Sastry, B. Cornelius (2002) Aseptic processing of foods containing solid particulates.

Nicky Shirsat, Nigel Brunton, James Lyng, Brian Mckenna, Amalia Scannell (2004) Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter. 84(14), 1861-1870. https://doi.org/10.1002/jsfa.1869

R. Stirling (1987) Ohmic heating-a new process for the food industry. 1(6), 365.

S. Salengke, S. Sastry (1995) RESIDENCE TIME DISTRIBUTION of CYLINDRICAL PARTICLES IN A CURVED SECTION of A HOLDING TUBE: the EFFECT of PARTICLE SIZE and FLOW RATE1. 18(4), 363-381. https://doi.org/10.1111/j.1745-4530.1995.tb00372.x

S. Salengke, S. Sastry (1996) Residence time distribution of cylindrical particles in a curved section of a holding tube: the effect of particle concentration and bend radius of curvature. 27(2), 159-176. https://doi.org/10.1016/0260-8774(94)00091-3

P. Tulsiyan, S. Sarang, S. Sastry (2007) Electrical Conductivity of Multicomponent Systems During Ohmic Heating. 453-459.

T. Tzedakis, R. Basseguy, M. Comtat (1999) Voltammetric and coulometric techniques to estimate the electrochemical reaction rate during ohmic sterilization. 29(7), 821-828.

Wei-Chi Wang, Sudhir Sastry (1993) Salt diffusion into vegetable tissue as a pretreatment for ohmic heating: Electrical conductivity profiles and vacuum infusion studies. 20(4), 299-309. https://doi.org/10.1016/0260-8774(93)90080-4

Wei-Chi Wang, Sudhir Sastry (1993) Sastry, S 1993 b Salt diffusion into vegetable tissue as a pretreatment for ohmic heating: determination of parameters and mathematical model verification. 20(4), 311-323. https://doi.org/10.1016/0260-8774(93)90081-t

H. Wistreich, R. Morse, L. Kenyon (1960) Curing of ham: A study of sodium chloride accumulation II: Combined effects of time, solution concentration and solution volume. 14, 549-551.

F. Wood (1966) The diffusion of salt in pork muscle and fat tissue. 17(3), 138-140. https://doi.org/10.1002/jsfa.2740170309

Wei-Chi Wang, Sudhir Sastry (1997) Starch gelatinization in ohmic heating. 34(3), 225-242. https://doi.org/10.1016/s0260-8774(97)00085-x