Migration of ohmic heating electrode components into a food

Ohmic heating has an advantage over conventional indirect heating methods because heater (electrode) surfaces temperatures are comparatively lower as heat is generated within bulk fluid. Conventional ohmic heating under typical low frequency alternating current (50 or 60 Hz) could cause hydrogen and oxygen evolution due to electrolysis of water. This process could develop the electrodes decay or corrosion. Any decay or corrosion of electrodes shorten the life time and contaminate the food. in this study Concentrations of Fe، Cr، Ni، Mn، and Mo from the stainless steel electrode migrated into ohmically and conventionally treated soup were measured. migration of the major key metal ions from stainless steel measured by Atomic Absorbtion shows that Overall ohmic treatment yielded reduced migration residues of all metal ions، compared to the conventional retorting with similar electrodes. Concentrations of all metal ions migrated into food samples after ohmic treatment were far lower than dietary exposure levels so that this technique can ensure the safety and quality of food supplies.