ABSTRACT
Ohmic heating (OH), also known as Joule heating, electric resistance heating, direct electric resistance heating, electroheating, and electroconductive heating, is a process in which alternating electric current is passed through food material; heat is internally generated within the material due to its resistance to the applied electrical current. In conventional heating, heat transfer occurs from a heated surface to the product interior by means of convection and conduction and is time-consuming, especially with longer conduction or convection paths that may exist in the heating process. Electro-resistive or ohmic heating is volumetric in nature and thus has the potential to reduce over-processing by virtue of its inside–outside heat transfer pattern.
