ISSN 2394-5125
 

Review Article 


INFLUENCE OF OHMIC HEATING ON FRUITS AND VEGETABLES: A REVIEW

Aparajita Priyadarshini, Kalpana Rayaguru, Prakash Kumar Nayak.

Abstract
Ohmic heating, a newer approach of processing of foods is an advance thermal processing method largely applicable for both industrial and domestic heating. In terms of reviewers it is otherwise known as resistance heating or electro heating. Ohmic heating is the process where alternative electric current is passed through a food, electrical property (resistance) of the food cause the power to be translated directly into heat. Food is also behaved as an electrical component of heater where it is necessary that the electrical properties of food are matched to the capacity of the heater. How well the electrical current can pass through the food is determined by the electrical conductivity of food which explains the good work of ohmic heating. In this review work, design aspects, operation parameters and application in food commodities of ohmic heating systems have been presented in a structured manner.

Key words: Ohmic heating, Thermal processing, Volumetric heating, Fruits and Vegetables


 
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Pubmed Style

Aparajita Priyadarshini, Kalpana Rayaguru, Prakash Kumar Nayak. INFLUENCE OF OHMIC HEATING ON FRUITS AND VEGETABLES: A REVIEW. JCR. 2020; 7(19): 1952-1959. doi:10.31838/jcr.07.19.237


Web Style

Aparajita Priyadarshini, Kalpana Rayaguru, Prakash Kumar Nayak. INFLUENCE OF OHMIC HEATING ON FRUITS AND VEGETABLES: A REVIEW. http://www.jcreview.com/?mno=108236 [Access: July 22, 2020]. doi:10.31838/jcr.07.19.237


AMA (American Medical Association) Style

Aparajita Priyadarshini, Kalpana Rayaguru, Prakash Kumar Nayak. INFLUENCE OF OHMIC HEATING ON FRUITS AND VEGETABLES: A REVIEW. JCR. 2020; 7(19): 1952-1959. doi:10.31838/jcr.07.19.237



Vancouver/ICMJE Style

Aparajita Priyadarshini, Kalpana Rayaguru, Prakash Kumar Nayak. INFLUENCE OF OHMIC HEATING ON FRUITS AND VEGETABLES: A REVIEW. JCR. (2020), [cited July 22, 2020]; 7(19): 1952-1959. doi:10.31838/jcr.07.19.237



Harvard Style

Aparajita Priyadarshini, Kalpana Rayaguru, Prakash Kumar Nayak (2020) INFLUENCE OF OHMIC HEATING ON FRUITS AND VEGETABLES: A REVIEW. JCR, 7 (19), 1952-1959. doi:10.31838/jcr.07.19.237



Turabian Style

Aparajita Priyadarshini, Kalpana Rayaguru, Prakash Kumar Nayak. 2020. INFLUENCE OF OHMIC HEATING ON FRUITS AND VEGETABLES: A REVIEW. Journal of Critical Reviews, 7 (19), 1952-1959. doi:10.31838/jcr.07.19.237



Chicago Style

Aparajita Priyadarshini, Kalpana Rayaguru, Prakash Kumar Nayak. "INFLUENCE OF OHMIC HEATING ON FRUITS AND VEGETABLES: A REVIEW." Journal of Critical Reviews 7 (2020), 1952-1959. doi:10.31838/jcr.07.19.237



MLA (The Modern Language Association) Style

Aparajita Priyadarshini, Kalpana Rayaguru, Prakash Kumar Nayak. "INFLUENCE OF OHMIC HEATING ON FRUITS AND VEGETABLES: A REVIEW." Journal of Critical Reviews 7.19 (2020), 1952-1959. Print. doi:10.31838/jcr.07.19.237



APA (American Psychological Association) Style

Aparajita Priyadarshini, Kalpana Rayaguru, Prakash Kumar Nayak (2020) INFLUENCE OF OHMIC HEATING ON FRUITS AND VEGETABLES: A REVIEW. Journal of Critical Reviews, 7 (19), 1952-1959. doi:10.31838/jcr.07.19.237





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