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Impact of Ohmic Processing on Food Quality and Composition

  • Mehrdad NiakousariEmail author
  • Sara Hedayati
  • Hadi Hashemi Gahruie
  • Ralf Greiner
  • Shahin Roohinejad
Chapter

Abstract

One of the novel promising technologies to pasteurize, sterilize, or cook a wide range of food products (e.g. fruits and vegetables, dairy products, and meat products) is ohmic heating, which usually helps to obtain a high product quality (Fig. 1.1). Ohmic heating is literally an electric resistance heating method, in which an alternating current (50 Hz to 100 kHz) is passed through the food material. In a flow through the unit, several electrode arrangements such as a parallel plate, colinear, parallel rod, and staggered rod electrodes are used depending on the required operation. However, alternative electrode arrangements could also be applied. Similar to other volumetric heating methods, the elimination of heating surfaces in contact with foodstuff in ohmic heating helps to reduce thermal degradation and consequently an enhancement in product quality.

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Mehrdad Niakousari
    • 1
    Email author
  • Sara Hedayati
    • 1
  • Hadi Hashemi Gahruie
    • 1
    • 2
  • Ralf Greiner
    • 3
  • Shahin Roohinejad
    • 4
  1. 1.Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
  2. 2.Biomolecular Engineering Laboratory, Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
  3. 3.Department of Food Technology and Bioprocess EngineeringMax Rubner-Institut, Federal Research Institute of Nutrition and FoodKarlsruheGermany
  4. 4.Department of Food Science and NutritionUniversity of MinnesotaSt. PaulUSA

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