Background Ohmic heating (OH), an alternative technique to conventional heating method,
is a process in which food acts as an electrical resistor and converts electrical energy into …

Ohmic heating (OH) of food has been investigated for many years as an alternative to
conventional heating because it allows fast and homogeneous heating. The processing …

The commercial future of any food and its ingredients is mostly determined by consumer
perceptions and preferences following their lifestyle. However, health‐conscious and …

Ohmic heating (OH), also known as Joule heating, is a direct heating method in which an
alternating current passes through a food mass, resulting in rapid and uniform internal heat …

Pulsed ohmic heating (POH) is a promising alternative to conventional heat processing for
microbial safety. It has been reported that the efficacy of POH depends on the concentration …

Ohmic heating (OH) is a direct heating method that generates uniform, fast heating and
increases the inactivation of bacteria and enzymes in pomelo juice in a shorter duration and …

Non-conventional heating technology based on electric fields can be utilized to process
liquid foods. In this study, the induced electric field (IEF) was investigated to clarify its …

The inactivation of microorganisms is critical for ensuring the safety of food products.
Currently, emerging electrotechnologies have attracted considerable attention. These non …

The food and drink industry is gradually gaining sustainability pressure due to the high
carbon emissions rate and limited availability of traditional energy supplies. Thus, it is …

Aim Ohmic heating (OH)(ie heating by electric field) more effectively kills bacterial spores
than traditional wet heating, yet its mechanism remains poorly understood. This study …