Gıda Endüstrisinde Ohmik Isıtmanın Kullanımına İlişkin Bir Derleme

Yıl 2026, Cilt: 15 Sayı: 1 , 26 - 46 , 30.04.2026

Tuğçe Göktürk Taşkın , Murat Reis Akkaya , Osman Kola , Erva Parıldı

https://izlik.org/JA24SS57XN

Öz

Ohmik ısıtma, alternatif elektrik akımının doğrudan gıda materyali içinden geçirilmesiyle Joule etkisi sonucu ısının hacimsel olarak üretildiği yenilikçi bir ısıl işlem teknolojisidir. Konvansiyonel yöntemlere kıyasla daha kısa sürede, sıcaklık gradyanı oluşturmadan hızlı ve homojen ısıtma sağlamasıyla dikkat çeker. Ohmik sistemlerde gıdanın elektriksel iletkenliği, viskozitesi ve termofiziksel özellikleri kadar kullanılan voltaj gradyanı, frekans ve elektrot tipi de ısıl etkinliği belirleyen temel parametrelerdir. Bu yöntem; haşlama, ekstraksiyon, sterilizasyon, pastörizasyon ve enzim inaktivasyonu gibi çok sayıda gıda işleme uygulamasında başarıyla kullanılmaktadır. Ayrıca, elektrik alanının neden olduğu elektroporasyon ve elektrokimyasal etkiler, yalnızca mikrobiyal inaktivasyonu değil, aynı zamanda dokusal ve fonksiyonel özellikleri de olumlu yönde etkileyebilmektedir. Ancak, işlem koşullarının uygun kontrol edilmemesi istenmeyen elektroreaksiyonlara ve kalite kayıplarına yol açabilir. Bu nedenle sistem tasarımı ve proses parametrelerinin optimizasyonu büyük önem taşır. Literatürdeki son çalışmalar, ohmik ısıtmanın enerji verimliliği yüksek, çevre dostu ve ürün kalitesini koruyan bir alternatif ısıl işlem yöntemi olduğunu göstermektedir.

Anahtar Kelimeler

Ohmik ısıtma , elektriksel iletkenlik , Joule etkisi , gıda işleme , proses parametreleri

A Review on the Use of Ohmic Heating in the Food Industry

https://izlik.org/JA24SS57XN

Öz

Ohmic heating is an innovative thermal process in which an alternating electric current passes directly through food material, generating internal heat by the Joule effect. Compared with conventional thermal methods, it enables rapid and uniform heating without temperature gradients, thereby reducing processing time and quality degradation. In ohmic systems, the electrical conductivity, viscosity, and thermophysical properties of foods, together with operational parameters such as voltage gradient, frequency, and electrode configuration, determine the efficiency of heat generation. The technology has been successfully applied in various food processes including blanching, extraction, sterilization, pasteurization, and enzyme inactivation. Moreover, the electric field can induce electroporation and electrochemical effects that enhance microbial inactivation as well as the structural and functional characteristics of food products. However, improper control of processing parameters may lead to undesirable electrochemical reactions and quality losses, highlighting the importance of accurate system design and optimization. Recent studies emphasize that ohmic heating represents a sustainable and energy-efficient alternative to conventional thermal treatments, capable of preserving nutrients, color, and texture while ensuring microbial safety. Consequently, ohmic heating has the potential to become a key technology for improving process efficiency and product quality in modern food manufacturing.

Anahtar Kelimeler

Ohmic heating , electrical conductivity , Joule effect , food processing , process parameters

Kaynakça

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