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Alternative Heating Method In Food Processing –Ohmic Heating (Turkish with English Abstract)

Year 2005, Volume: 30 Issue: 2, 139 - 143, 01.04.2005

Filiz İçier

Abstract

The ohmic heating has a principle of passing electrical current through the food material by the electrodes, which is in contact with the food. In this study, the properties of ohmic heating, advantage and disadvantages, factors to be designed and the use of ohmic heating as an alternative method were explained briefly. The information about pilot scale and commercial ohmic heating systems was given.

Keywords

Ohmic heating food  

References

  • Allen K, Eidman V and Kinsey J. 1996. An economic-engineering study of Ohmic food processing. Food Technology, May: 269-273.
  • Anonymous 2002. Ohmic system for sterilization and aseptic filling, Italian Food and Beverage Technology. 27, March: 28—29
  • Assiry A, Sastry SK and Samaranayake C. 2003. Degradation kinetics of ascorbic acid during ohmic heating with stainiese steel electrodes, Journal of Applied Eiectrochemistry, 33(2): 187-196
  • Biss CH, Coombes SA and Skudder PJ 1989. The development and application of ohmic heating for the continuous heating of particulate foodstuffs, in Field, Ft.W., Howell, J.A. (Eds), Process Engineering in the Food Industry, Developments and Opportunities, Elsevier, New York, 17-25.
  • de Alwis AAP, and Fryer PJ. 1990. The use of direct resistance heating in the food industry, Journal of Food Engineering, , 11: 3-27
  • Fryer P. 1995. Electrical Resistance Heating of Foods, in New Methods of Food Preservation, First Edition, G.V.Gould (Ed.), Chapman and Hall, 205-235.
  • İçier F. 2003. Gıdaların Ohmik Isıtma Yöntemiyle lsıtılmasının Deneysel ve Kuramsal Olarak İncelenmesi. Doktora Tezi. Ege Üniversitesi, İzmir, 245 s.
  • lçier F and Ilıcalı C. 2004. Electrical conductivity changes of apple and sourcherry concentrates during ohmic heating. J. Food Proc. Eng., in press.
  • Kim HJ, Choi YM, Yang TCS, Taub IA, Tempest P, Skudder P, Tucker G, and Parrott DL. 1996. Validation of Ohmic heating for quality enhancement of food products, Food Technology, May: 253-255,_257-261.
  • Larkin JW and Spinak SH. 1996. Safety considerations for ohmically heated, aseptically processed, multiphase low-acid food products, Food Technol., 50(5): 242-245
  • Palaniappan S and Sastry SK. 1990. Effects of electricity on microorganisms: a review, Journal of Food Processing and Preservation, 14: 393-414
  • Park JW. Lin TM and Yongsawatdigul J. 1997. New developments in manufacturing of surimi and surimi seafood, Food Reviews International, 13(4): 577-610
  • Fteznick D. 1996. Ohmic heating of fluid foods. Food Technology, May: 250-251.
  • Reznick D. 1998. Electroheating technology promises to send shock waves through the food processing industry, in http: Mww.raztek.com/news.html
  • Reznick D. 2000. Electroheating. http:l/www.raztek.comlelectroheating.html
  • Roberts JS, Balaban M.C., Zimmerman R and Luzuriaga D. 1998. Design and testing of a prototype Ohmic thawing unit. Computers and Electronics in Agriculture, 19: 211-222
  • Sastry SK and Barach JT. 2000. Ohmic and inductive heating, J. Food Sci., 65(4): 42-46
  • Sastry SK and Li 0. 1996. Modeling the Ohmic heating ol foods, Food Technology, May: 246-248
  • Sastry SK and Salengke S. 1998. Ohmic heating of solid-liquid mixtures: a comparison of mathematical models under worst- case heating conditions. Journal of Food Process Engineering, 21: 441-458.
  • Skudder J. 1989. Ohmic heating in iood processing. Asean Food Journal. 4(4): 162-163
  • Tempest P. 1995. Ohmic Heating Systems. in APV Processed Food Sector Process Manual Section-9. Electrical Heating. Issue 1. 54 p .
  • Tempest P. 1996. Electroheat Technologies in Food Processing, APV Marketing Bulletin,16 p
  • Zoltai P and Swean'ngen P. 1996. Product development considerations for ohmic processing. Food Technology, May: 263-266

Gıda İşlemede Alternatif Isıtma Yöntemi- Ohmik Isıtma

Year 2005, Volume: 30 Issue: 2, 139 - 143, 01.04.2005

Filiz İçier

Abstract

Ohmik ısıtma, gıda maddesi ile temas halinde olan elektrotlardan alternatif akım geçirilmesi prensibine dayanmaktadır. Bu çalışmada, ohmik ısıtma sisteminin özellikleri, diğer ısıtma sistemlerine göre avantaj ve dezavantajları, tasarımında dikkat edilmesi gereken faktörler ve gıdaların işlenmesinde alternatif ısıtma yöntemi olarak kullanılması özet olarak anlatılmaktadır. Gıda sanayinde kullanılan ve halen pilot çapta çalışmaları yapılan ohmik ısıtma sistemleri hakkında bilgi verilmektedir.

Keywords

Ohmik ısıtma gıda 

References

  • Allen K, Eidman V and Kinsey J. 1996. An economic-engineering study of Ohmic food processing. Food Technology, May: 269-273.
  • Anonymous 2002. Ohmic system for sterilization and aseptic filling, Italian Food and Beverage Technology. 27, March: 28—29
  • Assiry A, Sastry SK and Samaranayake C. 2003. Degradation kinetics of ascorbic acid during ohmic heating with stainiese steel electrodes, Journal of Applied Eiectrochemistry, 33(2): 187-196
  • Biss CH, Coombes SA and Skudder PJ 1989. The development and application of ohmic heating for the continuous heating of particulate foodstuffs, in Field, Ft.W., Howell, J.A. (Eds), Process Engineering in the Food Industry, Developments and Opportunities, Elsevier, New York, 17-25.
  • de Alwis AAP, and Fryer PJ. 1990. The use of direct resistance heating in the food industry, Journal of Food Engineering, , 11: 3-27
  • Fryer P. 1995. Electrical Resistance Heating of Foods, in New Methods of Food Preservation, First Edition, G.V.Gould (Ed.), Chapman and Hall, 205-235.
  • İçier F. 2003. Gıdaların Ohmik Isıtma Yöntemiyle lsıtılmasının Deneysel ve Kuramsal Olarak İncelenmesi. Doktora Tezi. Ege Üniversitesi, İzmir, 245 s.
  • lçier F and Ilıcalı C. 2004. Electrical conductivity changes of apple and sourcherry concentrates during ohmic heating. J. Food Proc. Eng., in press.
  • Kim HJ, Choi YM, Yang TCS, Taub IA, Tempest P, Skudder P, Tucker G, and Parrott DL. 1996. Validation of Ohmic heating for quality enhancement of food products, Food Technology, May: 253-255,_257-261.
  • Larkin JW and Spinak SH. 1996. Safety considerations for ohmically heated, aseptically processed, multiphase low-acid food products, Food Technol., 50(5): 242-245
  • Palaniappan S and Sastry SK. 1990. Effects of electricity on microorganisms: a review, Journal of Food Processing and Preservation, 14: 393-414
  • Park JW. Lin TM and Yongsawatdigul J. 1997. New developments in manufacturing of surimi and surimi seafood, Food Reviews International, 13(4): 577-610
  • Fteznick D. 1996. Ohmic heating of fluid foods. Food Technology, May: 250-251.
  • Reznick D. 1998. Electroheating technology promises to send shock waves through the food processing industry, in http: Mww.raztek.com/news.html
  • Reznick D. 2000. Electroheating. http:l/www.raztek.comlelectroheating.html
  • Roberts JS, Balaban M.C., Zimmerman R and Luzuriaga D. 1998. Design and testing of a prototype Ohmic thawing unit. Computers and Electronics in Agriculture, 19: 211-222
  • Sastry SK and Barach JT. 2000. Ohmic and inductive heating, J. Food Sci., 65(4): 42-46
  • Sastry SK and Li 0. 1996. Modeling the Ohmic heating ol foods, Food Technology, May: 246-248
  • Sastry SK and Salengke S. 1998. Ohmic heating of solid-liquid mixtures: a comparison of mathematical models under worst- case heating conditions. Journal of Food Process Engineering, 21: 441-458.
  • Skudder J. 1989. Ohmic heating in iood processing. Asean Food Journal. 4(4): 162-163
  • Tempest P. 1995. Ohmic Heating Systems. in APV Processed Food Sector Process Manual Section-9. Electrical Heating. Issue 1. 54 p .
  • Tempest P. 1996. Electroheat Technologies in Food Processing, APV Marketing Bulletin,16 p
  • Zoltai P and Swean'ngen P. 1996. Product development considerations for ohmic processing. Food Technology, May: 263-266
There are 23 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Filiz İçier This is me

Publication Date April 1, 2005
Published in Issue Year 2005 Volume: 30 Issue: 2

Cite

APA İçier, F. . (2005). Gıda İşlemede Alternatif Isıtma Yöntemi- Ohmik Isıtma. Gıda, 30(2), 139-143.
AMA İçier F. Gıda İşlemede Alternatif Isıtma Yöntemi- Ohmik Isıtma. The Journal of Food. April 2005;30(2):139-143.
Chicago İçier, Filiz. “Gıda İşlemede Alternatif Isıtma Yöntemi- Ohmik Isıtma”. Gıda 30, no. 2 (April 2005): 139-43.
EndNote İçier F (April 1, 2005) Gıda İşlemede Alternatif Isıtma Yöntemi- Ohmik Isıtma. Gıda 30 2 139–143.
IEEE F. . İçier, “Gıda İşlemede Alternatif Isıtma Yöntemi- Ohmik Isıtma”, The Journal of Food, vol. 30, no. 2, pp. 139–143, 2005.
ISNAD İçier, Filiz. “Gıda İşlemede Alternatif Isıtma Yöntemi- Ohmik Isıtma”. Gıda 30/2 (April 2005), 139-143.
JAMA İçier F. Gıda İşlemede Alternatif Isıtma Yöntemi- Ohmik Isıtma. The Journal of Food. 2005;30:139–143.
MLA İçier, Filiz. “Gıda İşlemede Alternatif Isıtma Yöntemi- Ohmik Isıtma”. Gıda, vol. 30, no. 2, 2005, pp. 139-43.
Vancouver İçier F. Gıda İşlemede Alternatif Isıtma Yöntemi- Ohmik Isıtma. The Journal of Food. 2005;30(2):139-43.

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