ARID ZONE JOURNAL OF ENGINEERING, TECHNOLOGY & ENVIRONMENT
AZOJETE, June, 2019. Vol. 15(2):268-277

Published by the Faculty of Engineering, University of Maiduguri, Maiduguri, Nigeria.
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268

ORIGINAL RESEARCH ARTICLE

OHMIC HEATING AS ALTERNATIVE PRESERVATION TECHNIQUE - A REVIEW

A. I. Muhammad1, 2*, A. Shitu1,2 and M. A. Tadda1,2

(1Department of Agricultural and Environmental Engineering, Bayero University, Kano, Nigeria.
2College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China)

*Corresponding author’s e-mail address: aimuhammad.age@buk.edu.ng

ARTICLE INFORMATION

Submitted 12 November, 2018
Revised 6 February, 2019
Accepted 8 May, 2019

Keywords:
Ohmic heating
electrical conductivity
food processing
energy saving
conventional aseptic heating

ABSTRACT
The quest for new technologies in heating has drawn the attention of
researchers to focus on energy saving and efficient techniques in
heating food materials. Ohmic heating is one of these technologies
because it heats both phases of food (liquid and solid) simultaneously
by internal energy generated from electrical power. Using this method,
the product undergoes minimum structural damage, retains its
nutritional value, and is processed within a shorter time than with
conventional heating methods. The technique also gives excellent
processed quality products with lower energy cost. The heat energy
generated during ohmic heating is transferred directly into the foods.
The electrical conductivity of food products is linear with different
temperature ranges and varies with heating time, food structure, and
its constituents. As such, ohmic heating can be applied in different pre-
processing and processing operations like drying, evaporation,
dehydration, blanching, fermentation, extraction, sterilization, and
pasteurization. This paper highlights ohmic heating as an emerging
alternative novel heating technology to meet the demand for industrial
and domestic food processing. Recommendations were made for
further research to provide a more robust analysis of ohmic heating
performance.

© 2019 Faculty of Engineering, University of Maiduguri, Nigeria. All rights reserved.

1.0 Introduction
Of recent, many researchers have the opinion that electro-technologies such as radiofrequency,
microwave, pressure-assisted thermal sterilization, infrared heating, high hydrostatic pressure
processing, irradiation, ultrasound, cold plasma, pulsed electric field, and ohmic heating
technologies are used in the processing and preservation of foods (Fan et al. 2019; Jaeger et al.,
2016; Kanjanapongkul, 2017; Muhammad et al. 2018a; Muhammad et al. 2018b; Ohlsson and
Bengtsson, 2002; Senorans et al., 2011; Termrittikul, et al., 2018). However, ohmic heating also
known as moderate electric fields heating has drawn much attention in the food processing
industries. This technique has proven to be mild processing technology which preserves
nutritional, functional, structural, and sensory properties of food products better than
conventional heating technologies (Knirsch et al., 2010; Vorobiev and Lebovka, 2009).

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Ohmic heating is sometimes referred to an electrical resistance heating or Joule heating. It is
defined as the process of passing electric currents through foods or other materials during
exposure to heat. Ohmic heating differs from other electrical methods like microwave and
radiofrequency heating in the frequency and waveforms of the electric field. Also, they differ in
the presence of electrodes that are in contact with the food being process. While microwave and
radiofrequency have frequencies of 300 MHz – 300 GHz and 1 – 300 MHz, respectively, ohmic
heating has frequencies of about 25 – 30 kHz (Neetoo and Chen, 2014). However, in
conventional aseptic processing, the heat transfer is from the liquid phase then to the solid
phase and long processing time is required. Furthermore, conventional aseptic processing has
less productivity, high cost of energy, and it destroys the sensory attributes of the food products
(Sakr and Liu, 2014; Shivmurti et al., 2014; Smith et al., 1990).
With regards to penetration depth, ohmic heating offers an attractive alternative with no
limitations provided the inherent electrical resistance of the food is not too high. Moreover,
liquids and solids under ohmic heating are heated simultaneously without requiring stirring or
mixing as in the conventional aseptic processing (Cho et al., 2016). In this regard, ohmic heating
could be considered as an energy saving process in comparison to the traditional aseptic
technique (Gavahian et al., 2013; Goullieux and Pain, 2005). However, by reducing electrical
energy consumption, the environmental impact can be reduced provided that the energy
generated is from non-renewable energy sources. In obtaining 1 kWh of electricity from either
coal or fuel, about 800 g of CO2 will be released to the atmosphere during combustion (Ferhat et
al., 2006).

Therefore, in this article, we present a short review of the ohmic heating system, working
principles, and its application in food industries with the objective of elucidating on ohmic
heating concept. Also, recommendations were made for further research.

1.1 Electrical Conductivity
Electrical conductivity (�) of materials is a measure of the ability of a material to allow passage of
electricity through it. It is the ratio of the current density to the electric field strength measured
in Siemens per meter (S/m) (Sarkis et al., 2013). In conventional conduction heating, the heating
rate depends on the heat conductivity of the sample. While in ohmic heating techniques, the
most critical factor is the electrical conductivity (Cho et al., 2016). The electrical conductivity of
some liquid foods are measured at different temperatures (Ruhlman et al., 2001). Ohmic heating
works optimally in electrically conductive fluid systems due to the necessity of ions mobility.
Therefore, materials that have low electrical conductivity such as ethanol-water or fermented
alcoholic mixtures might require additional or extra electrolytes to improve their conductivity.
Thus, salt solution is employed as liquid medium in some ohmic heating processes (Goullieux
and Pain, 2005). Electrical conductivity varies not only with temperature difference as mentioned
earlier but also with heating time, food structure, and constituents (Nistor et al., 2015). The basic
concept and simple ohmic heating set-up are shown in Figure 1a and 1b, respectively.

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Muhammad, et al: Ohmic Heating as Alternative Preservation Technique - A Review. AZOJETE, 15(2):268-277.
ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng

Corresponding author’s e-mail address: aimuhammad.age@buk.edu.ng 270

Figure 1. (a) Schematic diagram of ohmic heating principle. (b) Ohmic heating cell (Wongsa-
Ngasri and Sastry, 2015)

Cho et al. (2016) reported the electrical conductivity of fermented red pepper paste to be 1.865
S/m when electric current was allowed to pass through and subsequently increased rapidly with
the frequency (when it was higher than 1 kHz) for a constant voltage as illustrated in Figure 2a
and 2b. The heating rate in fermented red pepper paste was peak at 5 kHz. Additionally, the
specific heating rate (°C/g/s) increased linearly with the voltage at 60 Hz (Xu et al., 2013).

Figure 2. (a) The variance of specific heating rate versus voltage. (b) The variance of specific
heating rate versus frequency (Cho et al., 2016).

2.1 Effects of Ohmic Heating on Physiochemical Properties of Food Products
A significant number of biomolecules such as proteins, polysaccharides, and lipids, in lower
amounts and other functional substances such as polyphenols and vitamins are lost during
processing of food. These biomolecules and functional components are also discarded along
with waste by-products when using conventional processing techniques. However, most of these
compounds, if recovered, can be reincorporated back into the food processing line for use in

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pharmaceutical products and energy production (Galanakis, 2012; Lin et al., 2013). Given the
increasing demand of these bioactive compounds, new recovery methods were being developed
to reduce the use of chemicals, organic solvents, and increase recovery efficiencies while
maintaining low energy input (Chemat et al., 2012). To remedy these problems, Pereira et al.
(2016) recovered value-added compounds from purple potatoes (Solanum tuberosum) using
electro-heating treatments based on ohmic heating technology. As shown in Figure 3, this
method is a suitable processing strategy that have shorter processing time and lower energy
consumption than the conventional aseptic heating method.

Figure 3. Total energy consumption of traditional and ohmic heating pre-treatments (Pereira et
al., 2016).

Bastías et al. (2015) studied the effect of ohmic heating on texture, microbial load, cadmium (Cd),
and lead (Pb) content in Chilean blue mussel (Mytilus chilensis) at shucking and subsequent
canning. The study revealed a drastic reduction of 1.67±0.06 �g/g (DW) and 1.69 ± 0.08 �g/g
(DW) in Cd content at 90±1°C by ohmic heating and blanching, respectively. At that same
temperature, Pb content reduced to 4.18 ± 0.24 �g/g (DW) for ohmic heating and 4.14 ± 0.30
�g/g (DW) for blanching. Furthermore, the cutting strength of the fresh samples significantly
decreased after processing by ohmic heating when compared with the blanched samples at the
same temperature. The initial mean count for mesophilic aerobic microorganisms and
Enterobacteriaceae were 3.8 log CFU/g and 2.5 log CFU/g, respectively. These values were found
to reduce for mesophilic aerobic microorganisms count by 1.7 log CFU/g, while
Enterobacteriaceae count was reduced to undetectable levels through ohmic heating at the
same temperature. Investigation of Jasmine rice swelling behaviour, electrical conductivity, water
diffusion, and cooking energy was conducted by Kanjanapongkul (2016). The researcher
observed a tri-phased linear relationship between the electrical conductivity and temperature
under transition temperatures of about 60 and 80°C. When the temperature exceeded 80°C,
water diffused faster into the rice grain which becomes even quicker during the steeping of the
rice. Thus, suggested that the gelatinization of the rice starch usually took place at around 60 -
80°C. Therefore, higher electric field strength caused the increase in diffusion rate. At
temperatures beyond the gelatinization point, the crystalline structure of starch granules was
disrupted due to breakage of hydrogen bonds, thereby resulting in a sudden increase in the
volume (Kong et al., 2015). The energy consumed by the ohmic cooking process at a shorter

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ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng

Corresponding author’s e-mail address: aimuhammad.age@buk.edu.ng 272

cooking time (18 and 17 min) was about 1/4 of the total energy consumed by an electric rice
cooker (Kanjanapongkul, 2017).
The influence of ohmic heating in combination with salt-lye has shown promise in tomato
peeling which gave high peeled-product quality. In the study, Wongsa-Ngasri and Sastry (2016)
stated that diffusion through tomato skin was significantly (P<0.05) improved at temperatures of
50 and 65°C. Nevertheless, this confirmed that electric field has enhanced the spread of lye
through tomato skin after an initial period in which the diffusivities of lye peeling with ohmic
heating were higher than those without ohmic heating at 50 and 65°C (Wongsa-Ngasri and
Sastry, 2016).
Lakkakula et al. (2004) reported ohmic heating to be an alternative method for stabilization of
rice bran due to its increased oil yield in rice bran to a maximum value of 92%, as compared to
only 53% of oil extracted from the control samples. The above studies have demonstrated that
ohmic heating can be an alternative novel heating process to conventional heating methods.

2.2 Advantages and Disadvantages of Ohmic Heating
The summary of the relative pros and cons of ohmic heating technology are presented in Table 1
as reported by many researchers (Ruan et al., 2001; Assiry et al., 2003; Assiry et al., 2010).

Table 1: Advantages and Disadvantages of Ohmic Heating
Advantages Disadvantages
Uniform heating of the material
The target temperature achieved very quickly.
High energy conversion efficiencies at low
maintenance costs.
The instant shutdown of the system
No residual heat transfers after current shut
down.
Reduced maintenance costs because of the
lack of moving parts
Reduced problems of surface fouling
A quiet environmentally friendly technology.

Narrow frequency band.
Coupling between temperature and electrical
file distribution is very complicated.
Lack of generalized information.
Request adjustment based on the conductivity
of the food material.
Difficult to monitor and control.

Based on the limitations mentioned above, the following recommendations were drawn:
The development of predictive, measurable, and reliable models of ohmic heating patterns are
encouraged.
I. More researches need to be conducted to develop a reliable feedback control to adjust the

supply of power due to the change in the conductivity of food materials.
II. Development of real-time temperature monitoring systems for locating unheated cold spots

and overheated regions during ohmic heating.
III. Enhancement of safety and quality assurance protocols to commercialize the ohmic heating

technology.

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3.0 Food Processing Application of Ohmic Heating
In a study conducted by Neetoo and Chen (2014), it was stated that ohmic heating technology
was successfully used in commercial pasteurization of liquid egg products and processing of
whole fruits in UK and Japan. Also, the technology can be applied to a variety of food products
such as vegetables, juices, meats, seafoods, soups, creams, and pasta dishes. Sterilization of food
items to produce high quality shelf-stable low-acid foods (readily prepared meals) and high-acid
foods (tomato-based sauces) were also carried out. Recently, ohmic heating has been employed
in sweet whey processing (Costa et al., 2018), rice cooking (Kanjanapongkul, 2017), meat
processing (van der Sman, 2017), and meat thawing (Duygu and Ümit, 2015). The effect of ohmic
heating parameters on peroxidase inactivation, phenolic compounds degradation, and colour
changes of sugarcane juice was also studied (Brochier et al., 2018).
On the other hand, Ramírez-Jiménez et al. (2019) studied the changes in the phytochemicals
profile of two instant corn flours produced by different processes. These processes were the
traditional nixtamalization (TN) and the ohmic heating process. The researchers reported the
highest total phenolic content in the flour was recorded with the ohmic heating process as
compared to the TN process.

3.1 Other Industrial Application of Ohmic Heating
Apart from food processing applications, ohmic heating also has other uses such as waste
treatment in the sterilization of livestock wastes, heating animals’ slurries, sewage sludge, and
compost leachate. Murphy et al. (1991) suggested that sewage sludge could be ohmically
heated rapidly from room temperature to boiling point and achieve uniformity in energy
efficiencies greater than 98%. Sakr and Liu (2014) alternatively suggested that ohmic heating can
be integrated with thermal energy storage such as electric thermal storage device. Since salts are
good at storing heat, they can be heated to melting point and then stored in insulated
containers. Whenever the energy is needed, such molten salts can be pumped out to release
their heat through a heat exchange system. Another application is in seawater distillation
whereby electrical energy or fossil fuel is required to heat the water in which steam boiler
currently serve this purpose. However, this method is associated with the formation of scales on
the heat exchanger tubes which affects the efficiency. The ohmic heating method can be
employed to generate the heat required as an alternative heating method to be utilized in a
desalination process rather than using a steam boiler (Assiry et al., 2010). Studies carried out by
Assiry et al. (2003) opined that ohmic heating could be applied in the heating process of
seawater but with some limitations regarding the colour change. Therefore, more studies are
needed for a pilot production system and in modelling the potential use of ohmic heating in the
desalination process.

3.2 Potential Research Perspectives
A large number of possible future research and applications exist for ohmic heating, among
which are; blanching, evaporation, dehydration, fermentation, and extraction (FDA, 2000). Ohmic
heating can enhance the drying of vegetable tissue such as potato and yam by 16% and 43%,
respectively (Wang and Sastry, 2000). Extraction of valuable components such as rice bran oil
from rice bran by ohmic treatment can be enhanced up to 74% (Lakkakula et al., 2004).
Kanjanapongkul (2016) categorically recommended that more study should be conducted to
conclude why the increasing rate of electrical conductivity was lower when the rice grains began

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to swell rapidly under ohmic heating. Another emerging application that is currently receiving
considerable attention as a result of its advantages is thermal energy storage (TES) systems,
which is based on latent heat as in high heat fusion (Gang, 2013; Li et al., 2012; Raluy et al., 2014).
The technique has been successfully applied in TES systems in which molten salt is used as a
storage medium and is still under development worldwide (Li et al., 2012; Xu et al., 2013). Since
ohmic heating performance increases with increasing ions on the heating solutions, molten salt
can offer the best balance of capacity, cost, efficiency, and usability at high temperatures (Assiry
et al., 2010).

4.0 Conclusion
The importance of recommended energy consumption in heating at food industries cannot be
overemphasized. Thus, makes it mandatory for such firms not only to research a new alternative
and sustainable methods, which save energy and cost, but also, to venture and invest in
emerging technologies with an enormous number of present and future applications like ohmic
heating technology. Its numerous applications in food processing are blanching, evaporation,
dehydration, fermentation, extraction, sterilization, pasteurization, and heating of foods to the
desired temperature. Another industrial application outside food industries is thermal energy
storage when used in combination with a molten salt solution. This strategy can be used to
generate electricity in a space heater. Research advancement in modelling heating needs to be
carried out for complex foods, which might lead to the development of product packaging.

Acknowledgments
We acknowledge the financial support for the graduate study from the Chinese Government
Scholarship Council, Zhejiang University, and Bayero University, Kano.

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