รหัสดีโอไอ 10.14456/randk.2018.4
Creator Patiwit Loypimai, Anuchita Moongngarm
Title Ohmic heating: Factors affecting on its application in food processing
Publisher Mahsarakham University
Publication Year 2018
Journal Title Research & Knowledge
Journal Vol. 4
Journal No. 1
ISSN 2408-204X
Abstract Ohmic heating (OHM) has gained much interest in the food industry as a novel thermalfood processing technology which improves food quality and nutritional value as well as reducing bothprocessing time and cost. OHM, also referred to as Joule heating, electrical resistance heating, andresistive heating is an alternative method of warming food by passing an electric current through aconductor. It has significant advantages over conventional heating including reduced heating time(rapid heat generation), uniform heating, reduced quality losses and diminished energy consumption.However, the successful application of OHM in food processing depends on several parametersincluding the electrical conductivity and specific heat capacity of the food materials, systematic design,product size, heat capacity and viscosity which were reviewed here.
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Patiwit Loypimai และ Anuchita Moongngarm. (2018) Ohmic heating: Factors affecting on its application in food processing. Research & Knowledge, 4(1), .
Patiwit Loypimai และ Anuchita Moongngarm. "Ohmic heating: Factors affecting on its application in food processing". Research & Knowledge 4 (2018):.
Patiwit Loypimai และ Anuchita Moongngarm. Ohmic heating: Factors affecting on its application in food processing. Mahsarakham University:ม.ป.ท. 2018.