132827 20260217205458.0 doi 10.1007/s12393-024-09368-4 sideral 137707 ART-2024-137707 eng Astráin-Redín, Leire (orcid)0000-0003-1002-5458 Ohmic heating technology for food applications, from ohmic systems to moderate electric fields and pulsed electric fields 2024 Access copy available to the general public Unrestricted Ohmic heating (OH) of food has been investigated for many years as an alternative to conventional heating because it allows fast and homogeneous heating. The processing parameters that influence the most uniformity of the heating in OH are the electric field strength and the frequency. Therefore, recent trends have focused on studying the application of frequencies in the order of kHz and electric fields higher than 100 V/cm. In this regard, and considering only the applied field strength in a way to easily differentiate them, three ohmic systems could be distinguished: OH (< 100 V/cm), moderated electric fields (MEF) (100–1000 V/cm), and ohmic-pulsed electric fields (ohmic-PEF) (> 1000 V/cm). The advantages of applying higher electric fields (MEF and ohmic-PEF) over OH are, on the one hand, their much higher heating rate and, on the other hand, their capability to electroporate cells, causing the release of intracellular ionic compounds, and therefore, uniformizing the electrical conductivity of the product. This strategy is especially interesting for large solid foods where conventional heating applications lead to large temperature gradients and quality losses due to surface overtreatment. Therefore, the aim of this work is to review the state of the art of OH technologies, focusing on MEF and ohmic-PEF. The advantages and disadvantages of MEF and ohmic-PEF compared to OH and their potential for improving processes in the food industry are also discussed. info:eu-repo/grantAgreement/ES/MCIU/FPU-281106 info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es 7.6 2024 FOOD SCIENCE & TECHNOLOGY 15 / 182 = 0.082 2024 Q1 T1 1.278 2024 Industrial and Manufacturing Engineering 2024 Q1 16.7 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Ospina, Sebastián Universidad de Zaragoza (orcid)0000-0002-9016-1064 Cebrián, Guillermo Universidad de Zaragoza (orcid)0000-0002-5049-3646 Álvarez-Lanzarote, Ignacio Universidad de Zaragoza (orcid)0000-0003-2430-858X 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos (2024), [27 pp.] Food. eng. rev. FOOD ENGINEERING REVIEWS 1866-7910 1436765 http://zaguan.unizar.es/record/132827/files/texto_completo.pdf Versión publicada 2581270 http://zaguan.unizar.es/record/132827/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:132827 articulos driver 2026-02-17-20:21:14 ARTICLE