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<p>The aim of this study is to analyze how ohmic heating prior to food drying can optimize process efficiency and influence the final characteristics of dehydrated products. Moisture removal is accelerated by ohmic heating, which is hypothesized to result in foods with enhanced sensory and nutritional properties. The results show a significant improvement in drying efficiency, with increased moisture removal rates and better nutrient retention. Products become more appealing, with improvements in sensory characteristics according to organoleptic analyses. Ohmic heating in food drying has theoretical implications that underscore its innovation and potential for advancements in the food industry. Its viability as a strategy to enhance efficiency and quality at an industrial scale is suggested by the practical implications. This research promotes progress in food processing knowledge, being valuable for researchers, industry professionals, and those interested in advancing innovative technologies to produce high-quality dehydrated foods.</p>

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Ohmic heating: an eco-efficiency approach to improve food drying quality

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年7月3日

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  • Paula Zambe Azevedo,
  • Thais Caroline Buttow Rigolon,
  • Gabriel Oliveira Horta,
  • Breno Rodrigues de Souza,
  • Daiana Wischral,
  • Jaqueline de Araujo Bezerra,
  • Paulo César Stringheta,
  • Pedro Henrique Campelo,
  • Evandro Martins

摘要

The aim of this study is to analyze how ohmic heating prior to food drying can optimize process efficiency and influence the final characteristics of dehydrated products. Moisture removal is accelerated by ohmic heating, which is hypothesized to result in foods with enhanced sensory and nutritional properties. The results show a significant improvement in drying efficiency, with increased moisture removal rates and better nutrient retention. Products become more appealing, with improvements in sensory characteristics according to organoleptic analyses. Ohmic heating in food drying has theoretical implications that underscore its innovation and potential for advancements in the food industry. Its viability as a strategy to enhance efficiency and quality at an industrial scale is suggested by the practical implications. This research promotes progress in food processing knowledge, being valuable for researchers, industry professionals, and those interested in advancing innovative technologies to produce high-quality dehydrated foods.