Browsing by Author "Guven, E"

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    Industrial applications and potential use of ohmic heating for fluid foods
    Yildiz, H; Guven, E
    Ohmic heating technology is generally used for processing liquids and solid-liquid mixtures (or pumpable foods) in the food industry. In ohmic processing, the product is heated volumetrically by dissipation of electrical current through it. The main advantages of ohmic heating are the rapid processing and relatively uniform heating achieved. In this review, the application and potential of ohmic heating in food industry were examined. Nowadays, the availability of novel ohmic heating systems more advanced than their predecessors makes this technology even more attractive for food processors. Ohmic technology is currently being used commercially throughout the world (USA, Japan, UK, several European countries, etc.) for the pasteurization or sterilization of pumpable foods such as fruit and vegetable products (juices, purees, pulps, etc.), milk, ice-cream mix, egg, whey, soups, stews, heat sensitive liquids, soymilk, etc. and aseptic packaging. Much research is still being carried out to improve the current ohmic systems. In recent years, industrial ohmic heating systems have been developed in different countries by companies. The potential applications of ohmic heating technique in food industry are very wide such as cooking, thawing, blanching, peeling, evaporation, extraction, dehydration and fermentation. Researchers should more investigate the potential applications and its effects on food quality and safety before its industrialization.