ABSTRACT
There are many different forms in which to apply electric energy for food pasteurization. These include ohmic heating [1–3], microwave heating [4–6], low electric field stimulation [7,8], high-voltage arc discharge [9–12], and high-intensity pulsed electric field (PEF) application [13–15]. Ohmic heating is one of the earliest forms of electricity applied to food pasteurization [1]. This method relies on the heat generated in food products when an electric current is passed through them. Getchell [2] described the ohmic heating method in milk pasteurization. A 220 V, 15 kW alternating current supply was applied to milk through carbon electrodes in an electrical heating chamber. The milk was heated to and held at 70°C for about 15 seconds. It has been reported that ohmic heating is suitable for viscous products and foods containing particles, and this method is considered to be a promising technique for the aseptic processing of foods [3].
