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| | FDA/CFSAN: Kinetics of Microbial Inactivation for Alternative Food Processing Technologies -- Ohmic and Inductive ... |
 | | Ohmic heating (sometimes also referred to as Joule heating, electrical resistance heating, direct electrical resistance heating, electroheating, and electroconductive heating) is defined as a process wherein (primarily alternating) electric currents are passed through foods or other materials with the primary purpose of heating them. |
 | | Ohmic heating is distinguished from other electrical heating methods either by the presence of electrodes contacting the food (as opposed to microwave and inductive heating, where electrodes are absent), frequency (unrestricted, except for the specially assigned radio or microwave frequency range), and waveform (also unrestricted, although typically sinusoidal). |
 | | Inductive heating may be distinguished from microwave heating by the frequency (specifically assigned in the case of microwaves), and the nature of the source (the need for coils and magnets for generation of the field, in the case of inductive heating, and a magnetron for microwave heating). |
| vm.cfsan.fda.gov /~comm/ift-ohm.html (4298 words) |
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