# Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013-2020
## 6 Advantages and Disadvantages of Ohmic Heating  
Ohmic heating technology, despite its uses, is still relatively new and under study, and there have been a number of advantages and disadvantages. These advantages are the continuity of heating without transferring heat to the surfaces, a rapid and homogeneous treatment for liquid and solid phases, minimal thermal damage, minimal loss of nutritional value, an ideal process for shear-sensitive products due to low flow velocity, low risk of product damage, and high energy transfer efficiency [36]. In addition, some studies [66] reported that this technology exhibited low sedimentation compared to conventional \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Application** & **Electrical Properties** & **Temperature (\({}^{\circ}\)C)** & **Time (min)** & **Overall Outcomes** & **References** \\ \hline Pasteurized Lactose-Free Milk & 0.635–1.230 S/m & 25–65 & 30 & \begin{tabular}{c} There was no significant difference in \\ protein content, total acidity, and specific \\ weight between the treated milk samples \\ \end{tabular} & [57] \\ \hline Tomato seed oil & 14–10 V/cm & 40–60 & 5–15 & \begin{tabular}{c} The type of oil was closed to the control \\ sample and within the acceptable quality \\ standards compared to conventional \\ heating \\ \end{tabular} & [58] \\ \hline Black raspberries & 23, 60, 125 V & 70–90 & 0–90 & \begin{tabular}{c} Anthocyanin degradation at low voltage \\ while its degradation increased when \\ applying high voltage \\ \end{tabular} & [59] \\ \hline Soy milk & & & & A little effect on the yield and the content \\ Peanut milk & 12 V/cm & 85 \(\pm\) 3 & 5 & \begin{tabular}{c} A little effect on the yield and the content \\ of lipoprotein in the membrane. Other \\ changes such as color, dryness, and \\ membrane thickness have been found \\ with the ability to control the \\ temperature and distribute it \\ homogeneously \\ \end{tabular} & [60] \\ \hline Cocoa fermentation & 5, 97 V/cm & 40, 45, 50 & \begin{tabular}{c} The fermentation temperature was \\ rapidly reached compared to \\ conventional heating which required \\ 8–12 h. \\ \end{tabular} & [61] \\ \hline Aloe vera juice & 0.15, 0.25, 0.5 V & \begin{tabular}{c} 24–25, \\ 19–20 and 21 \\ \end{tabular} & 3, 5, 10 & \begin{tabular}{c} Inactivate enzymes and reduce turbidity \\ in aloe juice, thereby maintaining juice \\ quality during storage for 60 days. \\ \end{tabular} & [62] \\ \hline Mulberry juice & 0.014–0.039 S/m & 80–90 & 90 & \begin{tabular}{c} The linear rate of heating and electrical \\ conductivity increased with increasing \\ temperature, and the degradation and \\ deterioration of anthocyanins increased \\ with increasing temperature \\ \end{tabular} & [63] \\ \hline Smoked fish Pâte & 5 V/cm & 78 & 8.28 & \
\begin{tabular}{c} A higher amount of volatile nitrogen \\ during the storage period, the lower the \\ TBA and PH values, the results were \\ within the permissible limits. Less \\ processing time and less energy \\ consumption compared to \\ conventional heating \\ \end{tabular} & [64] \\ \hline Lactglobulin & 4 V/cm & 72.5 & 15 \\ proteins & 4 V/cm & 90 & 1 s \\  & & 65 & 30 \\ \hline Minas Frescal & & & Improving the sensory characteristics of \\ cheese & 4–12 V/cm & 72–75 & 15 s &
\begin{tabular}{c} Improving the energy characteristics of \\ the cheese of the product, in addition to \\ increasing the proportion of active \\ compounds \\ \end{tabular} & [65] \\ \hline \hline \end{tabular}
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Table 1: Recent studies of ohmic heating applications. heating, low maintenance costs due to the lack of moving parts, preserved the color and nutritional value of foods, the lowest requirements for cleaning, heating food particles and liquid solutions, low treatment temperature, retain color and nutritional value, and short treatment time for extraction. This technology increases the mobility of ions to transport the particles charged in the solution and is considered a practical method for preheating the products before the canning process [66].