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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(3): 1-7
DOI: https://doi.org/10.20546/ijcmas.2020.903.001


Ohmic Heating as an Alternative to Conventional Heating for Shelf Life Enhancement of Fruit Juices
Sourav Misra and Sitesh Kumar*
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal -721302, India
*Corresponding author
Abstract:

India, being a leading producer of fruits and vegetables, novel thermal technologies should gain popularity from the point of enhancing the shelf life with minimal degradation of nutritional and organoleptic parameters of food materials. Ohmic heating, also known as electrical resistance heating, Joule heating, and direct electrical resistance heating in which the conversion of electrical energy into volumetric heating takes place without any environmental hazards. Ohmic heating is a recent advancement for different applications in food processing sectors, especially for inactivation of enzymes in fruit juices. The present review work briefly emphasizes on factors to be considered during ohmic heating for fruit juices as well as optimization of the factors to minimize the undesirable physico-chemical changes occurring during the treatment period. Different configurations of ohmic heating set up have been demonstrated in various research institutes of India. From the point of commercialization, ohmic heating can be acceptable for treating the fruits and vegetables for preventing the spoilage due to enzymatic browning. Thus the shelf life of fruits and vegetables can be extended to some more weeks so that it will meet the demand of consumers to get higher qualitative foods.


Keywords: Ohmic heating, Fruit juice, Shelf life, Spoilage
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How to cite this article:

Sourav Misra and Sitesh Kumar. 2020. Ohmic Heating as an Alternative to Conventional Heating for Shelf Life Enhancement of Fruit Juices.Int.J.Curr.Microbiol.App.Sci. 9(3): 1-7. doi: https://doi.org/10.20546/ijcmas.2020.903.001