Application of ohmic heating for concentration of milk
The concentration of milk through evaporation is the most commonly employed unit
operation for the production of a wide array of traditional and industrial dairy products. Major
problems associated with thermal evaporation are a loss of aroma, flavor and color change.
Ohmic heating (OH) has an immense potential for rapid and uniform heating of liquid, semi-
solid and particulate foods, yielding microbiologically safe and high-quality product. The
effect of ohmic heating on physico-chemical, rheological, sensorial and microbial properties …
operation for the production of a wide array of traditional and industrial dairy products. Major
problems associated with thermal evaporation are a loss of aroma, flavor and color change.
Ohmic heating (OH) has an immense potential for rapid and uniform heating of liquid, semi-
solid and particulate foods, yielding microbiologically safe and high-quality product. The
effect of ohmic heating on physico-chemical, rheological, sensorial and microbial properties …
Application of ohmic heating for concentration of milk.
The concentration of milk through evaporation is the most commonly employed unit
operation for the production of a wide array of traditional and industrial dairy products. Major
problems associated with thermal evaporation are a loss of aroma, flavor and color change.
Ohmic heating (OH) has an immense potential for rapid and uniform heating of liquid, semi-
solid and particulate foods, yielding microbiologically safe and high-quality product. The
effect of ohmic heating on physico-chemical, rheological, sensorial and microbial properties …
operation for the production of a wide array of traditional and industrial dairy products. Major
problems associated with thermal evaporation are a loss of aroma, flavor and color change.
Ohmic heating (OH) has an immense potential for rapid and uniform heating of liquid, semi-
solid and particulate foods, yielding microbiologically safe and high-quality product. The
effect of ohmic heating on physico-chemical, rheological, sensorial and microbial properties …
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