22.7. Conclusions
Ohmic heating is growing in interest for the treatment of viscous products and products containing large particles within a liquid phase. Internal heat generation, volumetric heating, higher temperature in particles than in liquid, and reduced fouling are the main advantages of ohmic heating, which make it possible to apply an HTST process to solid–liquid food mixtures. Thus, it is possible to obtain safe ready meals with high retention of nutrients and vitamins.
Depending on the product to be treated, the choice of configuration is the first thing to consider in using ohmic heating. Current ohmic heating modeling is rewarding because the flow behavior of the products and the invaluable assistance of the control of treatment homogeneity ...
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