Emerging Technologies for Food Processing, 2nd Edition

Chapter 22

Ohmic Heating

Adeline Goullieux¹,  and Jean-Pierre Pain^2     1Laboratoire EPROAD, Université de Picardie Jules Verne, Amiens, France     ²UMR 95 Qualisud, Université de Montpellier, Montpellier, France

Heating is an important step in food processing for the conservation, cooking, and enzymatic inactivation of raw biomaterials. Conventional processes essentially use heat transfer by conduction, convection, and radiation. However, internal resistance is often the limiting factor compared with external resistance by convection, which results in a heterogeneous treatment and a notable loss of product quality. Ohmic heating technology is considered a major advance in the continuous processing of particulate food products. This chapter describes ...