Ohmic Heating Technology and Its Application in Meaty Food: A Review
Rishi Richa, N. C. Shahi, Anupama Singh, U. C. Lohani, P. K. Omre, Anil Kumar, T. K. Bhattacharya
Advances in Research · pp. 1–10 · Published 6 Jul 2017
10.9734/AIR/2017/33799Abstract
The purpose of the current review paper is to investigate and analyze about the effects of ohmic heating (OH) different application in the field of fish, meat and its product and compare it with other conventional thermal methods of food processing such as thawing, heating, cooking etc. Food quality, food safety, convenience, freshness, healthy food, natural flavor and taste with extended shelf-life are the main criteria for the demand made by today’s consumers. Ohmic heating is a substitute of conventional heating method of food commodities. It has shorter heating times, avoid hot surfaces and help to minimize temperature gradients. Product parameters such as electrical, thermo-physical and rheological properties of the food and process parameters such as the current frequency, electrode material and the geometry of ohmic chamber affect the process. as a result various application of OH are found such as heating, evaporation, dehydration, extraction, waste water treatment, thawing, cooking of different type fish and meat and its product such as meat ball, hamburger patties surmi, beef, turkey etc.
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