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<p>Drying is an energy-intensive and time-consuming operation in food processing and preservation. To address such challenges, ohmic heating (OH) is used as a pretreatment before drying to improve drying efficiency, reduce drying time, and ensure retention of product quality. This comprehensive review explores the mechanistic understanding of OH technology and its application, assisted with other novel techniques prior to the drying process. It also focuses on the impact of OH solely and synergistic approaches on drying efficiency, energy consumption, quality attributes, and product stability. Moreover, technological advancements, safety aspects, challenges, and future research prospects are compiled. The novel pretreatment technology generates internal volumetric heating for efficient drying performance, achieving a high rate of moisture removal. OH is applied as a hurdle pretreatment strategy to enhance the mass transfer, thereby reducing processing time and specific energy consumption. This novel pretreatment technique is frequently used in combination with other non-thermal or thermal approaches for efficient drying performance, as well as the retention of quality attributes, such as color, flavor, and texture, through synergistic and resistance-heating effects. Furthermore, it retained the quality stability of dried food products during storage. Further research is required to explore design aspects, process optimization, material selection, safety concerns, and continuous process development. Overall, OH is a promising approach to address challenges in food drying, and these technological developments can be implemented for sustainable food processing and preservation for scaled-up processes.</p>

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Ohmic Heating–Assisted Food Drying: Mechanistic Dynamics, Recent Innovations, Drying Performance, Quality, Stability, and Future Research Perspectives

  • 期刊论文

  • 发表日期：

    2026年5月29日

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  • Santanu Malakar,
  • Vinkel Kumar Arora,
  • Prabhat K. Nema,
  • Sanket Balasaheb Kokane

摘要

Drying is an energy-intensive and time-consuming operation in food processing and preservation. To address such challenges, ohmic heating (OH) is used as a pretreatment before drying to improve drying efficiency, reduce drying time, and ensure retention of product quality. This comprehensive review explores the mechanistic understanding of OH technology and its application, assisted with other novel techniques prior to the drying process. It also focuses on the impact of OH solely and synergistic approaches on drying efficiency, energy consumption, quality attributes, and product stability. Moreover, technological advancements, safety aspects, challenges, and future research prospects are compiled. The novel pretreatment technology generates internal volumetric heating for efficient drying performance, achieving a high rate of moisture removal. OH is applied as a hurdle pretreatment strategy to enhance the mass transfer, thereby reducing processing time and specific energy consumption. This novel pretreatment technique is frequently used in combination with other non-thermal or thermal approaches for efficient drying performance, as well as the retention of quality attributes, such as color, flavor, and texture, through synergistic and resistance-heating effects. Furthermore, it retained the quality stability of dried food products during storage. Further research is required to explore design aspects, process optimization, material selection, safety concerns, and continuous process development. Overall, OH is a promising approach to address challenges in food drying, and these technological developments can be implemented for sustainable food processing and preservation for scaled-up processes.