Influence of ohmic heating on fruits and vegetables: a review

Ohmic heating, a newer approach of processing of foods is an advance thermal processing method largely applicable for both industrial and domestic heating. In terms of reviewers it is otherwise known as resistance heating or electro heating. Ohmic heating is the process where alternative electric current is passed through a food, electrical property (resistance) of the food cause the power to be translated directly into heat. Food is also behaved as an electrical component of heater where it is necessary that the electrical properties of food are matched to the capacity of the heater. How well the electrical current can pass through the food is determined by the electrical conductivity of food which explains the good work of ohmic heating. In this review work, design aspects, operation parameters and application in food commodities of ohmic heating systems have been presented in a structured manner.