Ohmic treatment of solid foods: effect on textural properties.

D.F. OLIVERA; V.O. SALVADORI; F. MARRA

Budapest, Hungría

Conferencia; 9th EFFoST Conference; 2009

European Federation of Food Science and Thechnology

The aim of this work was to verify the effects of ohmic heating treatment on texture of fresh solid food (without brine solutions), subjected to constant electrical field gradient (1100 V/m; 2200 V/m; 3300 V/m). This study confirmed that ohmic heating significantly affects texture of solid foods, producing structural damage, even though food has a low electrical conductivity. This study confirmed that ohmic heating significantly affects texture of solid foods, producing structural damage, even though food has a low electrical conductivity.