Development of Ohmic Heating Model for Parboiling of Oryza sativa L.
Current Journal of Applied Science and Technology · pp. 1–8 · Published 18 Jun 2018
10.9734/CJAST/2018/42367Abstract
Ohmic heating is an alternative and fast technology for processing of food products, which takes its name from Ohm’s law. The basic principle of this technique is the conversion of electrical energy into heat, resulting in internal heat generation within the food products e.g. - Paddy. The aim of the study is to develop an ohmic heating model for parboiling of paddy. In this study the voltage is applied directly to the end of both electrodes from an electrical source which causes internal energy generation into the food material, like- paddy. This technology has a wide range of applications in the area of food processing. In the present study, a laboratory scale ohmic heater was developed for the parboiling of paddy.
References (8)
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Cited by 7
Vidya D'cruz, Monisha Chandran, KA Athmaselvi · Journal of Food Process Engineering · 2023
E. Gokul Devi, K. A. Athmaselvi, N. Venkatachalapathy · Journal of Food Process Engineering · 2025
Vidya D’cruz, Monisha Chandran, K. A. Athmaselvi · Journal of Food Measurement and Characterization · 2025
Showing 3 of 7 known citations — external sources report more than can currently be individually listed.
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