Abstract
Both irradiation and microwave heating employ radiant energies which affect foods when their energy is absorbed, whereas ohmic heating raises the temperature of foods by passing an electrical current through the food. Each requires special equipment to generate, control, and focus this energy. Each of these are relatively new technologies as applied to foods. Food irradiation is used primarily as a preservation method, but it also has potential as a more general unit operation to produce specific changes in food materials. Microwave energy, on the other hand, has been employed especially to produce rapid and unique heating effects, one application of which can be food preservation. Ohmic heating is the newest and least used of the three technologies. Like microwave heating, ohmic heating can preserve foods by the application of heat and has the ability to very rapidly heat foods with minimal destruction.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Biss, C.H., Coombes, S.A., and Skudder, P.J. 1989. The development and application of ohmic heating for the continuous heating of particulate foodstuffs. In Process Engineering in the Food Industry: Development and Opportunities. R.W. Field and J.A. Howell (Editors). Elsevier Applied Science, London, pp. 17–25.
Buffler, C.R. 1993. Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist. Chapman & Hall, London, New York.
Decareau, R.V. 1992. Microwave Foods: New Product Development. Food & Nutrition Press, Trumbull, CT.
Derr, D.D. 1993. Food irradiation: What is it? Where is it going? Food Nutr. News 65(1), 5–6.
Diehl, J.F. 1990. Safety of Irradiated Foods. Marcel Dekker, New York.
Diehl, J.F. 1992. Food irradiation: Is it an alternative to chemical preservatives? Food Addit. Contain. 9(5), 409–416.
Diehl, J.F. 1993. Will irradiation enhance or reduce food safety? Food Policy 18(2), 143–151}.
Fryer, P.J., De Alwis, A.A.P., Koury, E., Stapley, A.G.F., and Zhang, L. 1993. Ohmic processing of solid-liquid mixtures: Heat generation and convection effects. J. Food Eng. 18(2), 101–125.
Mason, J.O. 1992. Food irradiation promising technology for public health. Public health Rep. 107(5), 489–490.
Mudgett, R.E. 1986. Microwave properties and heating characteristics of foods. Food Technol. 40(6), 84–93.
Parrott, D.L. 1992. Use of ohmic heating for aseptic processing of food particulates. Food Technol. 46(12), 68–72.
Pauli, G.H. and Takeguchi, C.A. 1986. Irradiation of foods: FDA perspective. Food Rev. Int. 2(1), 79–107.
Rizvi, S.S.H. 1986. Engineering Properties of Foods. Marcel Dekker, New York.
Robins, D. 1991. The Preservation of Food by Irradiation: A Factual Guide to the Process and its Effect on Food. IBC Technical Services, London.
Rubbright, H.A. 1990. Packaging for microwavable foods. Cereal Foods World 35(9), 927–930.
Ruley, J. 1989. The nutritional effects of microwave heating. Br. Nutr. Found. Nutr. Bull. 14(1), 46–62.
Sastry, S.K. and Palaniappan, S. 1992. Ohmic heating of liquid particle mixtures. Food Technol. 46(12), 64–67.
Satin, M. 1993. Food Irradiation: A Guidebook. Technomic Publ., Lancaster, PA.
Schiffmann, R.F. 1990. Microwave foods: basic design considerations. Tech. Assoc. Pulp Paper Ind. 73(3), 209–212.
Shukla, T.P. 1992. Microwave ultrasonics in food processing. Cereal Foods World 37(4), 332.
Thayer, D.W. 1990. Food irradiation: Benefits and concerns. J. Food Qual. 23(3), 147–169.
Thomas, M.H. 1988. Use of ionizing radiation to preserve food. In Nutritional Evaluation of Food Processing. 3rd ed. E. Karmas and R.S. Harris (Editors). Chapman & Hall, London, New York.
Thorne, S. (Editor). 1991. Food Irradiation, Chapman & Hall, London, New York.
Truswell, A.S. 1987. Food irradiation. Br. Med J. 294(6585), 1437–1438.
Weiser, H.H., Mountney, G.L., and Gould, W.A. 1971. Practical Food Microbiology and Technology. 2nd ed. AVI Publishing Co., Westport, CT.
World Health Organization. 1988. Food Irradiation: A Technique for Preserving and Improving the Safety of Food. World Health Organization, Geneva.
Rights and permissions
Copyright information
© 1995 Springer Science+Business Media New York
About this chapter
Cite this chapter
Potter, N.N., Hotchkiss, J.H. (1995). Irradiation, Microwave, and Ohmic Processing of Foods. In: Food Science. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4985-7_11
Download citation
DOI: https://doi.org/10.1007/978-1-4615-4985-7_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-7263-9
Online ISBN: 978-1-4615-4985-7
eBook Packages: Springer Book Archive