Application Ohmic Heating in Food Processing
Name : Asharani Behera
Roll No. : 24AG63R01
AGRICULTURAL AND FOOD ENGINEERING DEPARTMENT
INDIAN INSTITUTE OF TECHNOLOGY KHARAGPUR
Contents
INTRODUCTION
PRINCIPLE OF OHMIC HEATING
MECHANISM
APPLICATION
CASE STUDY
- Introduction
- Materials and methods
- Results and discussions
CONCLUSIONS
REFERENCES 2
Introduction
Ohmic Heating (OH):
Ohmic heating is an advanced thermal processing method.
It relies on electrical conductivity for heating and offers rapid and uniform
heating.
It involves passage of alternating current through a given food, generating
internal heat due to electrical resistance.
Food comes in contact with electrode.
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Principle
Ohmic heating works on the principle of ohm’s law of electricity.
V = I×R
Where,
vis the voltage (volts)
I is the current flow (ampere)
R is the resistance (ohm)
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How ohmic heating different from
conventional thermal processing
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Mechanism
Food product
Conducts Electricity
Collision of molecule
Momentum transfer to these molecule
Increasing kinetic energy there by heating product
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Mechanism of microbial inactivation
Electroporation
• Formation of holes in a cell membrane due to individual ion pressure, which
cause change in permeability of cell membrane.
• Low frequency (50-60 hz), which allows cell walls to build up charges and
form pores.
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Applications in food industry
Meat processing Extraction
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Blanching Milk processing
Case study
Probiotic fermented dairy drink
elaborated with sheep milk processed by
ohmic heating
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Introduction:
• Probiotic fermented dairy drinks are known for their health benefits,
particularly for digestive health, due to the presence of live beneficial
bacteria.
• The high protein content provides essential nutrients for microbial growth
reducing fermentation time.
• Ohmic heating is used to process the milk, ensuring uniform heat
distribution while preserving the probiotic cultures and nutritional value.
• This method allows for faster, gentle pasteurization, maintaining the
integrity of the drink's flavor and the effectiveness of the probiotics. 10
Materials and Method:
1. Sampling and sheep milk processing
(OH processing using 4, 7 and 10 v/cm EFS)
(Experimental voltages 40, 70, 100 V)
(60 Hz frequency)
2. Bacterial strains activation and fermented sheep milk production
3. Microbiological Analysis
4. Riboflavin Analysis
5. Bio active peptides and volatile compounds identification
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Results and discussion
Improvement of health compounds in probiotic fermented sheep milk 12
processed by ohmic heating
Conclusions
• Ensures uniform heating, reducing the risk of overprocessing and
preserving the food’s natural nutrients, flavors, and textures.
• Ohmic heating offers a faster, more efficient alternative to
conventional heating methods in food processing.
• It’s an excellent method for processing heat-sensitive foods.
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References
Balthazar, C. F., Teixeira, S., Bertolo, M. R., Ranadheera, C. S., Raices, R. S., Russo, P., ... &
Sant’Ana, A. S. (2024). Functional benefits of probiotic fermented dairy drink
elaborated with sheep milk processed by ohmic heating. Food Bioscience, 59, 103781.
Ramaswamy, H. S., Marcotte, M., Sastry, S., & Abdelrahim, K. (Eds.). (2014). Ohmic
heating in food processing. CRC press.
Varghese, K. S., Pandey, M. C., Radhakrishna, K., & Bawa, A. S. (2014). Technology,
applications and modelling of ohmic heating: a review. Journal of Food Science and
Technology, 51, 2304-2317.
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Thank
you