8. Multiphysics Modeling of Ohmic Heating

  1. Kai Knoerzer,
  2. Pablo Juliano,
  3. Peter Roupas and
  4. Cornelis Versteeg
  1. Peter J. Fryer,
  2. Georgina Porras-Parral and
  3. Serafim Bakalis

Published Online: 16 FEB 2011

DOI: 10.1002/9780470959435.ch8

Innovative Food Processing Technologies: Advances in Multiphysics Simulation

Innovative Food Processing Technologies: Advances in Multiphysics Simulation

How to Cite

Fryer, P. J., Porras-Parral, G. and Bakalis, S. (2011) Multiphysics Modeling of Ohmic Heating, in Innovative Food Processing Technologies: Advances in Multiphysics Simulation (eds K. Knoerzer, P. Juliano, P. Roupas and C. Versteeg), Blackwell Publishing Ltd., Oxford, UK. doi: 10.1002/9780470959435.ch8

Editor Information

  1. CSIRO Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia

Author Information

  1. Centre for Formulation Engineering, School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom

Publication History

  1. Published Online: 16 FEB 2011
  2. Published Print: 25 MAR 2011

ISBN Information

Print ISBN: 9780813817545

Online ISBN: 9780470959435



  • multiphysics modeling of ohmic heating;
  • “Ohmic”— or “direct resistance”—heating - alternative thermal processes based on volumetric heat generation;
  • original concept, and ohmic processes - giving HTST sterilization processes to solid–liquid mixtures;
  • electrical heating of foods - governing processes;
  • modeling and validation - single-phase behavior, ohmic heating considered multiphase flow;
  • commercial ohmic heating units - and models, and flow of high-solids fraction mixtures;
  • electric field processing - in extraction and infusion;
  • computational and theoretical complexity - of modeling solid–liquid behavior;
  • ohmic heating, method for food processing - electric current passed through food and the material, result of its inherent electrical resistance


This chapter contains sections titled:

  • Introduction

  • Electrical Heating of Foods: Governing Processes

  • Modeling and Validation

  • Further Development of Ohmic Heating and Appropriate Modeling

  • Conclusions

  • Notation

  • References