Why ohmic heating? Advantages, applications, technology, and limitations

Ohmic Heating in Food Processing

Volumn , Issue , 2014, Pages 7-14

  Sastry, Sudhir K ^a   Heskitt, Brian F ^a   Sarang, Sanjay S ^a   Somavat, Romel ^a   Ayotte, Ken ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SCHEMATIC DIAGRAMS;

CHARGED MOLECULE; ELECTRICAL CURRENT FLOW; FOOD MATERIALS; INCREASED TEMPERATURE; METALLIC CONDUCTOR; MOVING CHARGE;

MOLECULES;

EID: 84994374027     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b16605     Document Type: Chapter

References (16)

1. Cho, H.-Y., Yousef, A.E., and Sastry, S.K. 1999. Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent Ohmic or conventional heating. Biotechnol. Bioeng. 62(3):368-372.
2. Herrick, J.P., Sastry, S.K., Clyde, G.F., and Wedral, E.R. 2000. On-demand direct electrical resistance heating system and method thereof. United States Patent 6,130,990.
3. Jun, S. and Sastry, S.K. 2007. Reusable pouch development for long term space missions: A 3D Ohmic model for verification of sterilization efficacy. J. Food Eng. 80:1199-1205.
4. Jun, S., Sastry, S.K., and Samaranayake, C. 2007. Migration of electrode components during Ohmic heating of foods in retort pouches. Innovative Food Sci. Emerging Technol. 8:237-243.
5. Loghavi, L., Sastry, S.K., and Yousef, A.E. 2007. Effect of moderate electric field on the metabolic activity and growth kinetics of Lactobacillus acidophilus. Biotechnol. Bioeng. 98(4):872-881.
6. Loghavi, L., Sastry, S.K. and Yousef, A.E. 2008. Effect of moderate electric field frequency on growth kinetics and metabolic activity of Lactobacillus acidophilus. Biotechnol. Progr. 24(1):148-153.
7. Palaniappan, S., Sastry, S.K., and Richter, E.R. 1990. Effect of electricity on microorganisms: A review. J. Food Proc. Pres. 14:393-414.
8. Pandit, R.B., Somavat, R., Jun, S., Heskitt, B.F., and Sastry, S.K. 2008. Development of a light weight Ohmic food warming unit for a Mars Exploration Vehicle. World of Food Science, Vol. 2. http://www.worldfoodscience.org/pdf/WFS_OSU_group_submission.pdf
9. Pereira, R., Martins, J., Mateus, C., Teixeira, J.A., and Vicente, A.A. 2007. Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in cloudberry jam treated by Ohmic heating. Chem. Pap. 61(2):121-126.
10. Salengke, S. and Sastry, S.K. 2007a. Models for Ohmic heating of solid-liquid mixtures under worst-case heating scenarios. J. Food Engr. 83:337-355.
11. Salengke, S. and Sastry, S.K. 2007b. Experimental investigation of Ohmic heating of solid-liquid mixtures under worst-case heating scenarios. J. Food Engr. 83:324-336.
12. Sastry, S.K. 2005. Electrical conductivity of foods. Chapter 10 in: Engineering Properties of Foods. M.A. Rao, S.S.H. Rizvi, and A.K. Datta, Eds, pp. 589-639. CRC Press, Taylor and Francis, Boca Raton, FL.
13. Sastry, S.K. and Barach, J.T. 2000. Ohmic and inductive heating. J. Food Sci. 65(8):42s-46s.
14. Sastry, S.K. and Palaniappan, S. 1992. Mathematical modeling and experimental studies on Ohmic heating of liquid-particle mixtures in a static heater. J. Food Proc. Engr. 15(4):241-261.
15. Somavat, R., Chung, Y., Yousef, A., and Sastry, S.K. Effect of Ohmic heating on inactivation kinetics of Geobacillus stearothermophilus spores. Abstract No. 095-38. IFT Annual Meeting, New Orleans, LA, June 28-July 1, 2008.
16. Wang, W.-C. and Sastry, S.K. 1997. Starch gelatinization in Ohmic heating. J. Food Engr. 34(3):225-242.