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Impact of Ohmic Processing on Food Quality and Composition

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Effect of Emerging Processing Methods on the Food Quality

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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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Authors and Affiliations

  1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

    Mehrdad Niakousari, Sara Hedayati & Hadi Hashemi Gahruie

  2. Biomolecular Engineering Laboratory, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

    Hadi Hashemi Gahruie

  3. Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany

    Ralf Greiner

  4. Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA

    Shahin Roohinejad

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  1. Mehrdad Niakousari
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  3. Hadi Hashemi Gahruie
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Correspondence to Mehrdad Niakousari .

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Editors and Affiliations

  1. Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA

    Shahin Roohinejad

  2. Ecole Supérieure de Chimie Organique et Minérale, 1 Allée du réseau Jean-Marie Buckmaster, Compiègne, France

    Mohamed Koubaa

  3. Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut Federal Research Institute of Nutrition and Food, Karlsruhe, Germany

    Ralf Greiner

  4. Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA

    Kumar Mallikarjunan

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Niakousari, M., Hedayati, S., Gahruie, H.H., Greiner, R., Roohinejad, S. (2019). Impact of Ohmic Processing on Food Quality and Composition. In: Roohinejad, S., Koubaa, M., Greiner, R., Mallikarjunan, K. (eds) Effect of Emerging Processing Methods on the Food Quality. Springer, Cham. https://doi.org/10.1007/978-3-030-18191-8_1

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