Ohmic heating was originally developed to take advantage of the energy generated by the passage of electrical current to heat foods.  However, it has become clear in recent years, that a significant nonthermal component also exists, which may be synergistic with the generated heat, to yield outcomes that are not possible with typical nonthermal processes.  One finding is that the inactivation rates of bacterial populations (both vegetative cells and spores) are accelerated due to the influence of the electric field.  The other, more recent finding pertains to the effect of ohmic heating on enzymes, which are both thermally and electrophoretically agitated, resulting in an effect similar to a temperature elevated above the actual measured temperature.   The effects on polar and nonpolar molecules differ, based on this same principle.  These effects imply reduced need for preservatives and additives, resulting in the possibility of clean-label products.<br/>

Ohmic heating and its advantages for clean labeling

254th National Meeting (2017)

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