About: Ohmic heating (food processing)

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Ohmic heating (joule heating, resistance heating, or electroconductive heating) generates heat by passage of electrical current through food which resists the flow of electricity. Heat is generated rapidly and uniformly in the liquid matrix as well as in particulates, producing a higher quality sterile product that is suitable for aseptic processing.

Attributes	Values
rdfs:label	Ohmic heating (food processing) (en)
rdfs:comment	Ohmic heating (joule heating, resistance heating, or electroconductive heating) generates heat by passage of electrical current through food which resists the flow of electricity. Heat is generated rapidly and uniformly in the liquid matrix as well as in particulates, producing a higher quality sterile product that is suitable for aseptic processing. (en)
foaf:depiction
dcterms:subject	Cooking techniques Food processing
Wikipage page ID	57540601 (xsd:integer)
Wikipage revision ID	1067872930 (xsd:integer)
Link from a Wikipage to another Wikipage	Electric current Electrode Electroporation Antinutrient D-value (microbiology) Viscosity Insulator (electricity) Electric field Electrical conductivity Electrical resistance and conductance Cooking Clostridium botulinum Joule heating Agglutination (biology) Ion Lipoxygenase Organoleptic Cooking techniques Fermentation in food processing Food and Drug Administration Particulates Cell membrane Fouling Thermal conductivity Starch gelatinization Residence time Ionic compound Chemical polarity Blanching (cooking) Food processing Aseptic processing Antinutritional factor Microorganism Organelle Rupture of membranes Pectinase Polyphenol oxidase Cell lysis Dehydration (food) Resistance heating dbr:Microbial_inactivation dbr:Nonpolar_compounds dbr:Sensory_properties dbr:Volumetric_heating
sameAs	Ohmic heating (food processing) Ohmic heating (food processing)
thumbnail	wiki-commons:Special:FilePath/Ohmic_Heating_Process_for_Food_Processing.png?width=300
has abstract	Ohmic heating (joule heating, resistance heating, or electroconductive heating) generates heat by passage of electrical current through food which resists the flow of electricity. Heat is generated rapidly and uniformly in the liquid matrix as well as in particulates, producing a higher quality sterile product that is suitable for aseptic processing. Electrical energy is linearly translated to thermal energy as electrical conductivity increases, and this is the key process parameter that affects heating uniformity and heating rate. This heating method is best for foods that contain particulates suspended in a weak salt containing medium due to their high resistance properties. Ohmic heating is beneficial due to its ability to inactivate microorganisms through thermal and non-thermal cellular damage. This method can also inactivate antinutritional factors thereby maintaining nutritional and . However, ohmic heating is limited by viscosity, electrical conductivity, and fouling deposits. Although ohmic heating has not yet been approved by the Food and Drug Administration (FDA) for commercial use, this method has many potential applications, ranging from cooking to fermentation. (en)
prov:wasDerivedFrom	wikipedia-en:Ohmic_heating_(food_processing)?oldid=1067872930&ns=0
page length (characters) of wiki page	13342 (xsd:nonNegativeInteger)
foaf:isPrimaryTopicOf	wikipedia-en:Ohmic_heating_(food_processing)
is Link from a Wikipage to another Wikipage of	Quantum turbulence
is foaf:primaryTopic of	wikipedia-en:Ohmic_heating_(food_processing)

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