Ohmic heating for food processing

Abstract

[Excerpt] Introduction: Ohmic heating (OH) (also called Joule heating, electrical resistance heating, direct electrical resistance heating, electroheating, or electroconductive heating) is defined as a process where electric currents are passed through foods to heat them (Figure 18.1). Heat is internally generated due to electrical resistance [1]. OH is distinguished from other electrical heating methods by (a) the presence of electrodes contacting the foods (in microwave and inductive heating electrodes are absent), (b) the frequency applied (unrestricted, except for the specially assigned radio or microwave frequency range), and (c) waveform (also unrestricted, although typically sinusoidal). [...]