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Ohmic Heating: Dr. R. Freeda Blessie, Asst Prof (KITS) 1

Ohmic heating volumetrically heats food through the passage of electric current, avoiding damage caused by slow conduction in conventional heating. It can uniformly heat large particles and has less stringent cleaning needs than conventional heat exchangers. Ohmic heating works by applying a voltage which produces a current and resistance according to Ohm's law, generating heat. The technology is useful for heating heat-sensitive liquids without damage and can inactivate microbes through thermal and some non-thermal means like electroporation. Products well-suited for ohmic heating include soups, stews, fruit, juices and liquid eggs. The shelf life of ohmically processed foods is comparable to canned and aseptically processed products.

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Tamizh Tamizh
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152 views20 pages

Ohmic Heating: Dr. R. Freeda Blessie, Asst Prof (KITS) 1

Ohmic heating volumetrically heats food through the passage of electric current, avoiding damage caused by slow conduction in conventional heating. It can uniformly heat large particles and has less stringent cleaning needs than conventional heat exchangers. Ohmic heating works by applying a voltage which produces a current and resistance according to Ohm's law, generating heat. The technology is useful for heating heat-sensitive liquids without damage and can inactivate microbes through thermal and some non-thermal means like electroporation. Products well-suited for ohmic heating include soups, stews, fruit, juices and liquid eggs. The shelf life of ohmically processed foods is comparable to canned and aseptically processed products.

Uploaded by

Tamizh Tamizh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd

Ohmic heating

Dr. R. Freeda Blessie, Asst Prof (KITS) 1


Dr. R. Freeda Blessie, Asst Prof (KITS) 2
How is ohmic heating different from
conventional thermal processing
During conventional thermal processing, either in cans
or aseptic processing systems for particulate foods,
significant product quality damage may occur due to
slow conduction and convection heat transfer.

Ohmic heating volumetrically heats the entire mass of


the food material, thus the resulting product is of far
greater quality than its canned counterpart.
How is ohmic heating different from
conventional thermal processing
It is possible to process large particulate foods
(up to 1 inch) that would be difficult to process
using conventional heat exchangers.

In ohmic heater cleaning requirements are


comparatively less than those of traditional heat
exchangers due to reduced product fouling on the
food contact surface.
Dr. R. Freeda Blessie, Asst Prof (KITS) 5
PRINCIPLE

Ohmic heating works on the principle of


Ohm’s law of electricity.

V=I*R

Where V is the voltage (volts)


I is the amperage (amperes)
R is the resistance (ohms)
Dr. R. Freeda Blessie, Asst Prof (KITS) 7
Dr. R. Freeda Blessie, Asst Prof (KITS) 8
The actual heating rate for the substance can then be
calculated from the equation:

dT /dt = Q/ ρC

Where
T is temperature in degree Celsius t is the time in second
ρ is the density (kg/m³)
C is the specific heat capacity(kJ/kgºC)
ρC is the volumetric heat capacity
Dr. R. Freeda Blessie, Asst Prof (KITS) 10
MAINPARTS OF OHMIC HEATING SYSTEM
Contains mainly 3 parts:
1. Power supply

2. Heater assembly

3. Electrode
OHMIC HEATING PROCESS DIAGRAM
MICROBIAL INACTIVATION DURING OHMIC HEATING

Microbial
inactivation

Non-thermal Thermal

Chemical
Mechanical
(Formation of free Kill bacillus
(disruption of cell subtilis spores
radicals and
membrane)
metals ions )
Microorganisms inactivation by ohmic heating
Like thermal processing, ohmic heating inactivates microorganisms
by heat

Also non-thermal electroporation type effects have been reported


at low-frequency (50-60 Hz), when electrical charges can build
up andform pores across microbial cells, however, it is not
necessary to claim such effects since heating is the main
mechanism.

Electroporation is a significant increase in the electrical


conductivity and permeability of the cell plasma membrane
caused by an externally applied electrical field
Products suitable for ohmic heating
Ohmic heating can be used for heating liquid foods
containing large particulates, such as soups, stews, and fruit
slices in syrups and sauces, and heat sensitive liquids

The technology is useful for the treatment of


proteinaceous foods, which tend to denature and
coagulate when thermally processed.

liquid egg can be ohmically heated in a fraction of a


second without coagulating it.
Products suitable for ohmic heating

Juices can be treated to inactivate enzymes


without affecting the flavor.

Other potential applications of ohmic heating


include blanching, thawing, on-line detection
of starch gelatinization, fermentation, peeling,
dehydration, and extraction.
Shelf life of an ohmically processed product

The shelf life of ohmically


processed foods is
comparable to that of canned
and sterile, aseptically
processed products

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