Recent studies and prospective application of ohmic heating for fermentation process: a mini-review

Research Center for Appropriate Technology, Indonesian Institute of Sciences, Indonesia

^* Corresponding author: diang.sagita@lipi.go.id

Abstract

This paper provides a mini-review on the utilization of ohmic heating technology in fermentation processes as a new prospect in postharvest and food science technology. Many scientific studies claim ohmic heatingas a novel technology that offers rapid and uniform heating while causing less thermal harm than traditional heating. Ohmic heating also provides high energy efficiency compared to conventional heating. These advantages make ohmic heating widely applied in various processes and gradually applied to the fermentation process for conditioning the optimum temperature. The principles of ohmic heating have already demonstrated scientific advances and there is steady progress in many sectors, including the food sector. Keeping these considerations, the present review describes several scientific studies related to the use of ohmic heating in the fermentation processes and its potential for further research and development. Several studies have reported that there is an effect of using ohmic heating in the fermentation process and has a positive impact on the results of fermented products.