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Research and technological efforts in the past two to three decades have made ohmic heating one of the leading thermal processing techniques for food preservation. Creating data banks on the EC of foods and developing process equipment are still a priority in ohmic heating research. Engineers, in their turn, need to develop the appropriate economic high-frequency power suppliers with suitable noncorrosive electrodes to enhance the application and use of ohmic heating techniques in food processing plants. Due to the relatively high energy consumption of conventional in-can thermal food processing techniques, the high cost of natural gas and petroleum, and growing environmental global warming concerns, industries have been showing more interest in adapting other technolo- gies such as ohmic heating. Further, due to rapid and uniform heating, ohmic heating has great potential to be used in the processing of high-quality products and can be commercially adapted for the aseptic processing of particulate fluid foods.

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Effect of High Electric Field