Ohmic heating (OH) is recognised as an emerging processing technology which recently gaining increasing attention due to its ability induce and control protein functionality. In this study, OH was used for the first time in production of scaffolds tissue engineering. BSA/casein solutions were processed by OH, promoting denaturation aggregation, followed cold-gelation through addition Ca2+. The ...

Food processing is an important operation in the food industry that converts fresh foods into final products with desirable characteristics for consumption and storage. Ohmic heating emerging technique seems to be a suitable alternative conventional heat treatment. Recently, there has been lot of research ohmic applications various foods. 
 This review highlights findings studies conducted...

Abstract — An upwind and a Lax-Wendroff scheme are introduced for the solution of a one dimensional non-local problem modelling Ohmic heating of Foods. The schemes are studied regarding their consistency, stability and the rate of convergence for the cases that the problem attains a global solution in time. A high resolution scheme is also introduced and it is shown that it is total-variation-s...

This paper provides a mini-review on the utilization of ohmic heating technology in fermentation processes as new prospect postharvest and food science technology. Many scientific studies claim heatingas novel that offers rapid uniform while causing less thermal harm than traditional heating. Ohmic also high energy efficiency compared to conventional These advantages make widely applied various...

Numerical study of the SOL in the T-11M with the use of a combination of edge and core plasma codes, SOL-DINA and DINA is carried out. Modeling results are compared with experiment for ohmic heating discharges with Li and Carbon limiter in T-11M tokamak. Temperatures, electron density and lithium distribution in SOL are compared. Values for anomalous radial diffusion coefficients of Li ions and...