22.6. Treatment of Products
22.6.1. Product Suitability—Formulation and Pretreatment
Ohmic heating is particularly suitable for viscous products and food containing particulates because the heat is generated inside the food product. The critical property influencing the rate of ohmic heating is the electrical conductivity, which depends on a number of factors including the temperature, ionic constituents, material microstructure, and field strength (Sastry, 1992b; Wang and Sastry, 1993). Because most solid vegetable particles have lower electrical conductivities than liquids (Zoltai and Swearingen, 1996), particular care must be taken in the design of formulations to eliminate temperature changes. One way to obtain solid–liquid heating homogeneity ...
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