Ohmic heating is an electrical technology with clear advantages about conventional processing being able to preserve the nutritional and sensory aspects of the food products. Besides these ones, it is able to guarantee the inactivation of pathogens, contributing for the safety for consumers. In this chapter, the fundamentals, the mechanisms involved in microbial inactivation of ohmic heating and the effects in quality parameters of processed foods are presented in a compreensive manner. Finally, the limitations of this technology are also presented.
Ohmic heating / R. da Silva Rocha, C. Pereira Barros, T. Colombo Pimentel, P. Mutti, M. Cigarini, M. Di Rocco, A. Brutti, C. Alamprese, M.C. Silva, E. Almeida Esmerino, A. Gomes da Cruz - In: Novel Technologies in Food Science / [a cura di] N. Chhikara, A. Panghal, G. Chaudhary. - [s.l] : Scrivener Publishing Wiley, 2023. - ISBN 9781119775577. - pp. 551-609 [10.1002/9781119776376.ch15]
Ohmic heating
C. Alamprese;
2023
Abstract
Ohmic heating is an electrical technology with clear advantages about conventional processing being able to preserve the nutritional and sensory aspects of the food products. Besides these ones, it is able to guarantee the inactivation of pathogens, contributing for the safety for consumers. In this chapter, the fundamentals, the mechanisms involved in microbial inactivation of ohmic heating and the effects in quality parameters of processed foods are presented in a compreensive manner. Finally, the limitations of this technology are also presented.
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