A Study on the Use of Ohmic Heating Technique in Cooking Foods

In recent years, the demand for innovative cooking methods has grown due to consumer preferences for healthier, minimally processed foods with higher nutritional quality. Ohmic heating has emerged as a promising alternative to traditional cooking techniques. This study examines the principles, advantages, and applications of ohmic heating in food preparation, contrasting it with conventional methods. Unlike surface-based heating in traditional techniques, ohmic heating generates heat uniformly by-passing electrical currents directly through the food, enhancing both energy efficiency and cooking uniformity. Key benefits include reduced cooking times, better retention of nutritional and sensory qualities, and suitability for environmentally sensitive applications, making it a "green technology." Despite its advantages, ohmic heating has limitations, such as challenges posed by the heterogeneous electrical properties of food and the need for precise electrode materials to prevent contamination. Empirical studies highlighted in this review demonstrate the effectiveness of ohmic heating in diverse food applications, such as meat, rice, and legumes, showing improved textural and microbiological qualities compared to traditional methods. However, further research is required to optimize system control and expand its industrial usability. This study underscores ohmic heating's potential as an innovative, efficient, and sustainable technique for the food industry.