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Related Concept Videos

Ohm's Law01:21

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Many materials exhibit a simple relationship between the values of current, voltage, and resistance, known as Ohm’s law. The current that flows through most substances is directly proportional to the voltage applied to them. The German physicist Georg Simon Ohm (1787–1854) was the first to demonstrate experimentally that the current in a metal wire is directly proportional to the voltage applied. Any material, component, or device that obeys Ohm’s law, where the current...
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Mechanisms of Heat Transfer I01:14

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Just as interesting as the effects of heat transfer on a system are the methods by which the heat transfer occur. Whenever there is a temperature difference, heat transfer occurs. It may occur rapidly, such as through a cooking pan, or slowly, such as through the walls of a picnic ice box. So many processes involve heat transfer that it is hard to imagine a situation where no heat transfer occurs. Yet, every heat transfer takes place by only three methods: conduction, convection, and radiation.
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Mechanism of heat transfer01:19

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Understanding heat transfer mechanisms is essential for understanding how our bodies maintain balance in different environmental conditions. When the environment is thermoneutral, the body is in a state of balance, neither using nor releasing energy to maintain its core temperature. However, when the environment is not thermoneutral, the body employs four heat transfer mechanisms to maintain homeostasis: conduction, convection, evaporation, and radiation. These mechanisms facilitate heat...
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Mechanisms of Heat Transfer II01:20

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In convection, thermal energy is carried by the large-scale flow of matter. Ocean currents and large-scale atmospheric circulation, which result from the buoyancy of warm air and water, transfer hot air from the tropics toward the poles and cold air from the poles toward the tropics. The Earth’s rotation interacts with those flows, causing the observed eastward flow of air in the temperate zones. Convection dominates heat transfer by air, and the amount of available space for the airflow...
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Heat transfer between the human body and its environment occurs through four main mechanisms: conduction, convection, radiation, and evaporation.
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In most substances, the current flow is proportional to the voltage applied to it. A simple relationship between the values of current, voltage, and resistance is known as Ohm's law. Nonohmic devices do not exhibit a linear relationship between voltage and current. One such device is the semiconducting circuit element known as a diode. A diode is a circuit device that allows current flow in only one direction.
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Related Experiment Video

Updated: Apr 15, 2026

Near-Infrared Temperature Measurement Technique for Water Surrounding an Induction-heated Small Magnetic Sphere
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Ohmic Heating: Concept and Applications-A Review.

Nimratbir Kaur1, A K Singh1

  • 1a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India.

Critical Reviews in Food Science and Nutrition
|April 2, 2015
PubMed
Summary

Ohmic heating, a food processing method using electric current, offers faster heating and preserves nutritional value. However, its high initial cost and limited application in fatty foods restrict widespread adoption.

Keywords:
Ohmic heatingelectric fieldelectrical conductivityelectroporationfood

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Area of Science:

  • Food Science and Technology
  • Electrical Engineering
  • Biophysics

Background:

  • Ohmic heating, also known as Joule heating, utilizes electric current to heat food directly.
  • Electrical conductivity is crucial for designing efficient ohmic heating systems.
  • This technology has diverse applications in food processing, including blanching, sterilization, and dehydration.

Purpose of the Study:

  • To explore the principles and applications of ohmic heating in food processing.
  • To investigate the impact of ohmic heating on food properties and quality.
  • To identify the advantages and limitations of ohmic heating technology.

Main Methods:

  • Direct application of electric current to food products.
  • Measurement of electrical conductivity as a key parameter.
  • Analysis of changes in food properties such as color, nutritional value, and thermal characteristics.

Main Results:

  • Ohmic heating provides rapid and uniform heating, preserving food color and nutrients.
  • Electroporation of cell membranes enhances extraction and reduces gelatinization temperature.
  • Altered water absorption, solubility, thermal, and pasting properties were observed.
  • Pre-gelatinized starches reduce energy requirements during processing.

Conclusions:

  • Ohmic heating is an efficient technology for various food processing applications.
  • It offers benefits like faster processing and improved food quality.
  • Limitations include high initial costs and restricted use in high-fat foods, alongside limited market awareness.