a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India.
Crit Rev Food Sci Nutr. 2016 Oct 25;56(14):2338-51. doi: 10.1080/10408398.2013.835303.
Ohmic heating, also known as Joule heating, electrical resistance heating, and direct electrical resistance heating, is a process of heating the food by passing electric current. In ohmic heating the energy is dissipated directly into the food. Electrical conductivity is a key parameter in the design of an effective ohmic heater. A large number of potential applications exist for ohmic heating, including blanching, evaporation, dehydration, fermentation, sterilization, pasteurization, and heating of foods. Beyond heating, applied electric field under ohmic heating causes electroporation of cell membranes, which increase extraction rates, and reduce gelatinization temperature and enthalpy. Ohmic heating results in faster heating of food along with maintenance of color and nutritional value of food. Water absorption index, water solubility index, thermal properties, and pasting properties are altered with the application of ohmic heating. Ohmic heating results in pre-gelatinized starches, which reduce energy requirement during processing. But its higher initial cost, lack of its applications in foods containing fats and oils, and less awareness limit its use.
欧姆加热，又称焦耳加热、电阻加热和直接电阻加热，是一种通过电流加热食物的过程。在欧姆加热中，能量直接耗散在食物中。电导率是有效欧姆加热器设计的关键参数。欧姆加热有许多潜在的应用，包括烫漂、蒸发、脱水、发酵、灭菌、巴氏杀菌和食品加热。除了加热，欧姆加热下的外加电场会导致细胞膜电穿孔，从而提高提取率，并降低糊化温度和焓。欧姆加热可以更快地加热食物，同时保持食物的颜色和营养价值。应用欧姆加热会改变水吸收指数、水溶性指数、热性能和糊化性能。欧姆加热会导致预糊化淀粉的形成，从而减少加工过程中的能量需求。但其较高的初始成本、在含脂肪和油的食品中应用的缺乏以及较低的认知度限制了其使用。
