OHMIC HEATING OF FOODS: A EMERGING TECHNOLOGY

DEEPIKA KOHLI¹*, RITESH MISHRA², SANJAY KUMAR³, SUNNY BHATIYA^4
1Department of Food Technology, Uttaranchal University, Dehradun, Uttrakhand, 248001, India
²Department of Agricultural Sciences and Engineering, IFTM University, Moradabad, UP, 244102, India
³Department of Food Technology, Uttaranchal University, Dehradun, Uttrakhand, 248001, India
⁴Department of Agricultural Sciences and Engineering, IFTM University, Moradabad, UP, 244102, India
* Corresponding Author : deepikaprp27@gmail.com

Received : 26-04-2016     Accepted : 16-06-2016     Published : 03-10-2016
Volume : 8     Issue : 43       Pages : 1877 - 1880
Int J Agr Sci 8.43 (2016):1877-1880

Keywords : Food Processing, Ohmic Heating, Joule Heating, Resistive Heating, Shelf Life
Academic Editor : Dr. Raghava Rao K S M S, Shinde Y.A.
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : Deepika Kohli participated in the collection of past data related to the topic and also contributed to the writing and editing of the manuscript. Ritesh Mishra participated writing and editing of manuscript. Sanjay Kumar and Sunny Bhatia participated in e

The two main driving forces for consumers choice are food quality and safety. To enhance the nutritional quality, sensory quality and safety of food products it is necessary for the food industry to adopt advanced technologies. Ohmic heating is an advanced thermal processing method. Ohmic heating also termed as resistive heating and joule heating. It is a thermal processing technology for prolonging the shelf-life of a number of food products. This process, like other methods processing, helps in extending the shelf life of foods by killing spoilage organisms. Ohmically processed foods have comparable shelf life to that of other thermally processed canned and sterile, aseptically processed products. This process is used to process fruits and vegetables, milk product and meat product.