Effect of ohmic heating on fish proteins and other biopolymers

Jae W. Park, Zachary H. Reed

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Abstract

Under Ohmic heating, heat is developed when alternating current passes through electrically conducting food materials (de Alwis and Fryer, 1990). Heat is generated within the food due to its electrical resistance, resulting in a relatively rapid heating rate, depending on the chemical composition. The rate of temperature increase during the Ohmic process ranges from 1°C to 5°C/s (de Alwis and Fryer, 1992), whereas; the surface of a can in conventional sterilization is about 0.2°C/s (Datta and Hu, 1992). In general, the Ohmic process is known to reduce processing time, resulting in superior product quality compared with those processed by conventional means. However, practical application in such processes has been limited due to the problems associated with process and equipment design (Sastry and Palaniappan, 1992).

Original languageEnglish
Title of host publicationOhmic Heating in Food Processing
PublisherCRC Press
Pages105-117
Number of pages13
ISBN (Electronic)9781420071092
ISBN (Print)9781138198968
DOIs
Publication statusPublished - 2014 Jan 1
Externally publishedYes

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ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Cite this

Park, J. W., & Reed, Z. H. (2014). Effect of ohmic heating on fish proteins and other biopolymers. In Ohmic Heating in Food Processing (pp. 105-117). CRC Press. https://doi.org/10.1201/b16605