Ohmic Heating is an Alternative Preservation Technique-A Review

Shivmurti, S.

Ohmic Heating is an Alternative Preservation Technique-A Review

Shivmurti, S. * §

Contact

§ A.D. Patel Institute of Technology

Ohmic Heating is an Alternative Preservation Technique-A Review

Article Fingerprint

ReserarchID

4832H

Ohmic Heating is an Alternative Preservation Technique-A Review Banner

Key Research Insights

Synthesized scholarly intelligence & interactive research assistant

This converted HTML version may contain rendering inconsistencies. Please refer to the PDF for the authoritative version, or click here to provide feedback.

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.

References

45 Cites in Article

Reference Format

1. Assad Rehman,Saeed Al-Hilphy (2013). Designing and manufacturing of a non thermal milk pasteurizer using electrical field. American Journal of Agricultural and Biological Sciences, 8(3), 204-211.
2. Abdullah Alhamdan,Sudhir Sastry (1997). Residence time distribution of food and simulated particles in a holding tube. Journal of Food Engineering, 34(3), 271-292.
3. P Butz,B Tauscher (2002). Emerging technologies: chemical aspects. Food Research International, 35, 279-284.
4. R Bently,T Prentice (1957). The alternating current electrolysis of concentrated acids. Journal of Applied Chemmistry, 619-626.
5. Hyung-Yong Cho,Ahmed Yousef,Sudhir Sastry (1996). Growth kinetics of Lactobacillus acidophilus under ohmic heating. Biotechnology and Bioengineering, 49(3), 334-340.
6. H.-Y Cho,A Yousef,S Sastry (1999). Kinetics of inactivation of bacillus subtilis spores by continuous or intermittent ohmic and conventional heating. Biotechnology and Bioengineering, 62(3), 368-372.
7. 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. Journal of Food Process Engineering, 26, 17-29.
8. A De Alwis,K Halden,P Fryer (1989). Shape and conductivity effects in the ohmic heating of Fùods. Chemical Engineering Research, 67, 159-175.
9. Bhaskar Dutta,Sudhir Sastry (1990). Velocity Distributions of Food Particle Suspensions In Holding Tube Flow: Distribution Characteristics and Fastest‐Particle Velocities. Journal of Food Science, 55(6), 1703-1710.
10. Del Valle,F Nickerson,J (1967). Studies on salting and drying fish-equilibrium considerations in salting. Journal of Food Science, 32, 173-179.
11. Del Valle,F Nickerson,J (1967). Studies on salting and drying fish-dynamic aspects of the salting of fish. Journal of Food Science, 218-224.
12. A Drusas,G Vagenas (1988). Diffusion of sodium chloride in green olives. Journal of Food Engineering, 7, 211-222.
13. B Getchell (1935). Electric pasteurization of milk. Agricultural. Engineering, 16, 408-410.
14. Hosain Darvishi,Adel Hosainpourd,Farzad Nargesi (2012). Ohmic Heating Behaviour and Electrical Conductivity of Tomato Paste. Journal of Nutrition & Food Sciences, 02(09)
15. 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. Food Science and Technology Research, 14(2), 117-123.
16. C Lee,S Yoon (1999). Effect of ohmic heating on the structure and permeability of the cell membrane of saccharomyces cerevisae. IFT Annual Meeting
17. Hua Liu (1992). A kinetic study of salt diffusion in potato at high temperature. International Journal of Food Science & Technology, 27(4), 443-455.
18. M Lima,B Heskitt,L Burianek,S Nokes,S Sastry (1999). Ascorbic acid degradation kinetics during conventional and ohmic heating. Journal of Food Processing Preservation, 23, 421-434.
19. D Moses (1938). Electrical pasteurization of milk. Agricultural Engineering, 19, 525-526.
20. F Mitchell,A Alwis (1989). Electrical conductivity meter for food samples. Journal of Physics E: Scientific Instruments, 22(8), 554-556.
21. M Marcotte,M Trigui,J Tatibouët,H Ramaswamy (2000). An Ultrasonic Method for Assessing the Residence Time Distribution of Particulate Foods During Ohmic Heating. Journal of Food Science, 65(7), 1180-1186.
22. S Mizhrahi,I Kopelman,J Perlman (1975). Blanching by electro-conduetive heating. Journal of Food Technology, 10, 281-288.
23. F Mitchell,A Alwis (1989). Electrical conductivity meter for food samples. Journal of Physics E: Scientific Instruments, 22(8), 554-556.
24. D Naveh,I Kopelman,S Mizrahi (1983). Electroconductive thawing by liquid contact. International Journal of Food Science and Technology, 18(2), 171-176.
25. Sevugan Palaniappan,Sudhir Sastry (1991). ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATING¹. Journal of Food Process Engineering, 14(3), 221-236.
26. D Parrot (1992). Ohmic Heating as an Aseptic Sterilization Process for Particulate Foods. Ohmic Heating in Food Processing, 46, 403-422.
27. Sevugan Palaniappan,Sudhir Sastry (2002). Ohmic Heating. Control of Foodborne Microorganisms, 451-460.
28. Sevugan Palaniappan,Sudhir Sastry (2002). Ohmic Heating. Control of Foodborne Microorganisms, 451-460.
29. S Palaniappan,S Sastry (1991). Electrical conductivities of selected solid foods during ohmic heating. Journal of Food Process Engineering, 14, 221-136.
30. M Rahman (1999). Handbook of Food Preservation. Handbook of Food Preservation, 521-532.
31. K Ruhlman,Z Jin,Q Zhang (2001). Physical properties of liquid foods for pulsed electric field treatment. Pulsed Electric Fields in Food Processing, 45-56.
32. Sudhir Sastry,Sevugan Palaniappan (1992). MATHEMATICAL MODELING and EXPERIMENTAL STUDIES ON OHMIC HEATING of LIQUID‐PARTICLE MIXTURES IN A STATIC HEATER¹. Journal of Food Process Engineering, 15(4), 241-261.
33. James Smith,Hosahalli Ramaswamy,Benjamin Simpson (1990). Developments in food packaging technology. Part II. Storage aspects. Trends in Food Science & Technology, 1(5), 111-118.
34. Sudhir Sastry,Sevugan Palaniappan (1992). INFLUENCE of PARTICLE ORIENTATION ON the EFFECTIVE ELECTRICAL RESISTANCE and OHMIC HEATING RATE of A LIQUID‐PARTICLE MIXTURE¹. Journal of Food Process Engineering, 15(3), 213-227.
35. S Sastry,B Cornelius (2002). Aseptic processing of foods containing solid particulates. Aseptic processing of foods containing solid particulates
36. N Shirsat,N Brunton,J Lyng,B Mckenna,A Scannell (2004). Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter. Journal of Science Food in Agriculture, 84, 1861-1870.
37. R Stirling (1987). section of a holding tube: the effect of particle size and flow rate. Journal of Food Engineering, 1(6), 363-381.
38. 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. Journal of Food Engineering, 27, 159-176.
39. Priyank Tulsiyan,Sanjay Sarang,Sudhir Sastry (2007). Electrical Conductivity of Multicomponent Systems During Ohmic Heating. International Journal of Food Properties, 11(1), 233-241.
40. T Tzedakis,R Basseguy,M Comtat (1999). Voltammetric and coulometric techniques to estimate the electrochemical reaction rate during ohmic sterilization. Journal of Applied Electrochemistry, 29(7), 819-826.
41. W Wang,S Sastry (1993). Salt diffusion into vegetable tissue as a pretreatment for ohmic heating: electrical conductivity profiles and vacuum infusion studies. Journal of Food Engineering, 20, 299-309.
42. Wei-Chi Wang,Sudhir Sastry (1993). Salt diffusion into vegetable tissue as a pretreatment for ohmic heating: Determination of parameters and mathematical model verification. Journal of Food Engineering, 20(4), 311-323.
43. H Wistreich,R Morse,L Kenyon (1960). Morphological Evolution of Gold Nanoparticles Synthesized via Solution Plasma Sputtering: Effect of Sodium Chloride Concentration and Storage Time. Food Technology, 14, 549-551.
44. F Wood (1966). The diffusion of salt in pork muscle and fat tissue. Journal of the Science of Food and Agriculture, 17(3), 138-140.
45. Wei-Chi Wang,Sudhir Sastry (1997). Starch gelatinization in ohmic heating. Journal of Food Engineering, 34(3), 225-242.

Download References

Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Shivmurti, S.. 2015. "Ohmic Heating is an Alternative Preservation Technique-A Review". Global Journal of Science Frontier Research - E: Marine Science GJSFR-E Volume 14 (GJSFR Volume 14 Issue E4).

More Citation Formats

Select Citation Style:

Download Citation

GJSFR Volume 14 Issue E4

Explore Journals Explore Volume Read This Issue

Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Keywords

electrical conductivity ohmic heating

Classification

GJSFR-E Classification FOR Code: 090805

Submission ReceivedOctober 25, 2014
Peer Review Double Blind
Handling Editor
Accepted November 19, 2014
Published November 29, 2014

Version of record

v1.2

Issue date

January 31, 2015

Language

English

Order Article Reprint

Experience in AR

Explore published articles in an immersive Augmented Reality environment. Our platform converts research papers into interactive 3D books, allowing readers to view and interact with content using AR and VR compatible devices.

View in VR

Read in 3D

Your published article is automatically converted into a realistic 3D book. Flip through pages and read research papers in a more engaging and interactive format.

View in 3D

Article Matrices

Total Score: 108

Country: India

Subject: Global Journal of Science Frontier Research - E: Marine Science

Authors: Shivmurti, S., Rinkita, P., Harshit, P., Smit, P. (PhD/Dr. count: 0)

View Count (all-time): 386

Total Views (Real + Logic): 1541

Total Downloads (simulated): 90

Publish Date: 2014 11, Sat

Monthly Totals (Real + Logic):

Month 1: 37 views
Month 2: 21 views
Month 3: 53 views
Month 4: 20 views
Month 5: 55 views
Month 6: 54 views
Month 7: 51 views
Month 8: 47 views
Month 9: 47 views
Month 10: 35 views
Month 11: 37 views
Month 12: 38 views
Month 13: 36 views
Month 14: 28 views
Month 15: 22 views
Month 16: 31 views
Month 17: 23 views
Month 18: 25 views
Month 19: 47 views
Month 20: 15 views
Month 21: 49 views
Month 22: 26 views
Month 23: 27 views
Month 24: 15 views
Month 25: 32 views
Month 26: 41 views
Month 27: 24 views
Month 28: 29 views
Month 29: 31 views
Month 30: 26 views
Month 31: 28 views
Month 32: 23 views
Month 33: 34 views
Month 34: 30 views
Month 35: 29 views
Month 36: 22 views
Month 37: 16 views
Month 38: 39 views
Month 39: 38 views
Month 40: 38 views
Month 41: 20 views
Month 42: 25 views
Month 43: 17 views
Month 44: 35 views
Month 45: 41 views
Month 46: 36 views
Month 47: 22 views
Month 48: 21 views
Month 49: 43 views
Month 50: 19 views
Month 51: 34 views
Month 52: 36 views
Month 53: 11 views
Month 54: 35 views
Month 55: 34 views
Month 56: 23 views
Month 57: 33 views
Month 58: 39 views
Month 59: 20 views
Month 60: 44 views
Month 61: 22 views
Month 62: 25 views
Month 63: 23 views
Month 64: 23 views
Month 65: 14 views
Month 66: 19 views
Month 67: 34 views
Month 68: 13 views
Month 69: 30 views
Month 70: 47 views
Month 71: 38 views
Month 72: 35 views
Month 73: 37 views
Month 74: 31 views
Month 75: 26 views
Month 76: 22 views
Month 77: 34 views
Month 78: 26 views
Month 79: 20 views
Month 80: 36 views
Month 81: 13 views
Month 82: 14 views
Month 83: 18 views
Month 84: 26 views
Month 85: 18 views
Month 86: 20 views
Month 87: 22 views
Month 88: 46 views
Month 89: 35 views
Month 90: 25 views
Month 91: 47 views
Month 92: 36 views
Month 93: 41 views
Month 94: 41 views
Month 95: 23 views
Month 96: 14 views
Month 97: 37 views
Month 98: 24 views
Month 99: 28 views
Month 100: 43 views
Month 101: 38 views
Month 102: 23 views
Month 103: 19 views
Month 104: 32 views
Month 105: 20 views
Month 106: 24 views
Month 107: 37 views
Month 108: 31 views
Month 109: 40 views
Month 110: 37 views
Month 111: 31 views
Month 112: 29 views
Month 113: 31 views
Month 114: 39 views
Month 115: 27 views
Month 116: 28 views
Month 117: 30 views
Month 118: 19 views
Month 119: 34 views
Month 120: 19 views
Month 121: 34 views
Month 122: 40 views
Month 123: 25 views
Month 124: 25 views
Month 125: 18 views
Month 126: 39 views
Month 127: 41 views
Month 128: 33 views
Month 129: 31 views
Month 130: 47 views
Month 131: 24 views
Month 132: 26 views
Month 133: 34 views
Month 134: 70 views
Month 135: 65 views
Month 136: 102 views
Month 137: 54 views
Month 138: 53 views
Month 139: 25 views
Month 140: 44 views
Month 141: 63 views
Month 142: 44 views
Month 143: 49 views
Month 144: 38 views

Total Views: 1.5K

Total Downloads: 90

All Trends