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Oh 170101140008
Oh 170101140008
Presented by :
ANJALI
SUDHAKAR
(01 PFE/15)
OUTLINES
o Introduction
o Principle
o Parts of ohmic heating
o Mechanism
o Advantage
o Application
o Disadvantage
o Suggestion for improvements
o Case study
INTRODUCTION
Ohmic heating, a thermal electrical heating
method, is also termed as resistance heating.
V=I*R
2. Heater assembly
3. Control panel
OHMIC HEATING PROCESS DIAGRAM
MECHANISM
Conducts electricity
Collision of molecules
Q = E²k = λJ²
BLANCHING EXTRACTION
DEHYDRATION
FERMENTATION EVAPORATION
The ohmic heating system allows for the production
of new, high-added-value, shelf-stable products with
a quality previously unattainable with alternative
sterilization techniques, especially for particulate
foods.
Microbial
inactivation
Non-thermal Thermal
Chemical
Mechanical
(Formation of free Kill bacillus
(disruption of cell subtilis spores
radicals and
membrane)
metals ions )
PHYSICAL AND CHEMICAL CHANGES
Nutritional effect
Larger particle
(smaller surface
to volume ratio)
Shorter time
Reduction in
solute loss
Protein Coagulation / Denaturation
- High molecular weight proteins are
more susceptible to heating.
- Coagulate protein and partially purify
proteolytic enzymes in fish.
- Mild ohmic heating (55°C for 3 min at 90
volt) is the efficient step for
concentrating the proteinase.
SPECIFIC FOOD PRODUCTS
•Complex
food •No change
•Muscle fiber in water •Effective
•Uniform soluble pasteurization
heating protein with no additional
Meat protein
Fish destruction
Milk
•Juice
extraction
•Juice
preservation Blanching
Fruits
•Pasteurize
Vegeta egg
bles •Reduce
fouling
Egg
ECONOMICS OF OHMIC PROCESSING
Practical benefits
Introduction
Objective
Conclusion
INTRODUCTION
LYE
Base (NaOH/KOH).
Provides smooth surface of peeled tomato.
Thermocouple
Data logger
2. Experimental procedure
Receive local tomato of same
variety
(At 50ºC)
(At 65ºC)
Diffusivity values of NaOH diffusing through the tomato skin over time during
ohmic and control treatments
(At 50ºC)
(At 65ºC)
CONCLUSION
Ohmic tomato peeling treatments of 0.01/0.5% NaCl/NaOH
at 1610 V/m and 0.01/1.0% NaCl/NaOH at 1450 V/m were
the conditions that required the shortest time for cracking.
For NaCl/KOH mixtures, 0.01/0.5% NaCl/KOH at 2020 V/m
and 0.01/1.0% NaCl/KOH at 1450 V/m required the shortest
time for cracking.
Following an initial period, diffusivities for lye peeling with
ohmic heating were greater than those without ohmic
heating at both 50 and 65 C.
The electric field enhances the diffusion of NaOH through
the tomato skin during the peeling process.
REFERENCE
Nagasri, Pisit Wongas & Sastry, Sudhir.K., (2016). “Tomato
peeling by ohmic heating with lye-salt combinations: Effects
of operational parameters on peeling time and skin
diffusivity.” Journal of Food Engineering. 186: 10-16.
Andrew Proctor, 2011. “Alternatives to Conventional Food
Processing”. Royal Society of Chemistry. 307-334.
Thank you