Development of Ohmic Heating Model for Parboiling of Oryza sativa L.
Aaradhana Patel *
Department of Post Harvest Process and Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, Madhya Pradesh 482004, India.
Mohan Singh
Department of Post Harvest Process and Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, Madhya Pradesh 482004, India.
*Author to whom correspondence should be addressed.
Abstract
Ohmic heating is an alternative and fast technology for processing of food products, which takes its name from Ohm’s law. The basic principle of this technique is the conversion of electrical energy into heat, resulting in internal heat generation within the food products e.g. - Paddy. The aim of the study is to develop an ohmic heating model for parboiling of paddy. In this study the voltage is applied directly to the end of both electrodes from an electrical source which causes internal energy generation into the food material, like- paddy. This technology has a wide range of applications in the area of food processing. In the present study, a laboratory scale ohmic heater was developed for the parboiling of paddy.
Keywords: Ohmic heating, electrode, paddy, parboiling, electrical conductivity