“…Ohmic heating of food products involves the direct application of alternating current in order to generate internal heat as the result of electrical resistance (Chen, Abdelrahim, & Beckerich, 2010;Zhu, Zareifard, Chen, Marcotte, & Grabowski, 2010). Its advantages compared to conventional heating include a more uniform and faster heating, higher energy efficiency, technical simplicity and low capital and maintenance cost, and higher retention of the nutritional value of food (Marra, Zell, Lyng, Morgan, & Cronin, 2009;Stancl & Zitny, 2010;Vikram, Ramesh, & Prapulla, 2005).…”