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Journals / Akademik Gıda / 2026 / Cilt: 17 Sayı: 1

Comparison of the Applicability of Induction and Ohmic Heating Processes to Foods

İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması

Orhan Kaya0000-0001-7602-4736
Filiz İçier0000-0002-9555-3390
Pages
111–120
Publication Date
2019-03-26
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Based on the food processing systems established for similar purposes, the applicability of both heating methods to foods is compared, and their potential application areas are suggested.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Interest on novel thermal technologies has been steadily increased in recent years because of the some undesirable changes in the quality characteristics of foods and the low energy efficiency during conventional heating.
📊
Key Findings & Data:Novel methods that meet customer expectations for minimally processed and high-quality products and enable high energy efficiency production can be alternative to conventional methods.
💡
Conclusion & Impact:Based on the food processing systems established for similar purposes, the applicability of both heating methods to foods is compared, and their potential application areas are suggested.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Elektriksel · İşleme · Pişirme

Abstract

Interest on novel thermal technologies has been steadily increased in recent years because of the some undesirable changes in the quality characteristics of foods and the low energy efficiency during conventional heating. Novel methods that meet customer expectations for minimally processed and high-quality products and enable high energy efficiency production can be alternative to conventional methods. In this review, induction heating and ohmic heating processes, which are novel electrical heating methods, are explained, and working principles and the differences between their application areas are discussed. The studies on the continuous system pipe line and cooking applications designed for both heating methods are presented. Based on the food processing systems established for similar purposes, the applicability of both heating methods to foods is compared, and their potential application areas are suggested.

Özet

Geleneksel ısıtma yöntemlerinin enerji verimliliklerinin düşük olması ve gıdanın kalite özelliklerindeki bazı istenmeyen değişimlere sebep olmaları nedeniyle güncel ısıtma teknolojileri ile ilgili arayışlar son yıllarda giderek artmıştır. Tüketicilerinin minimal işlem gören ve yüksek kalitede ürün talebini karşılayan ve yüksek enerji verimliliğine sahip üretime olanak tanıyan güncel yöntemler, geleneksel yöntemlere alternatif olabilmektedir. Bu derleme çalışmasında güncel elektriksel ısıtma yöntemlerinden olan indüksiyon ısıtma ve ohmik ısıtma işlemleri tanıtılarak, uygulama alanları ve çalışma prensipleri arasındaki farklılıklar tartışılmıştır. Her iki ısıtma yöntemi için tasarlanan sürekli sistem boru hattı ve pişirme uygulamaları konusunda yapılan çalışmalar incelenmiştir. Benzer amaçlarla oluşturulan gıda işleme sistemleri baz alınarak, iki farklı ısıtma yönteminin gıdalara uygulanabilirliği karşılaştırılmış ve potansiyel uygulama alanları konusunda öneriler oluşturulmuştur.

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Cite This Article

Kaya, O., İçier, F. (2019). Comparison of the Applicability of Induction and Ohmic Heating Processes to Foods. Akademik Gıda, Cilt: 17 Sayı: 1, 111–120. https://doi.org/10.24323/akademik-gida.544844

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