Agricultural Sciences

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The processing of high viscous food materials like fruit pulp, puree, and honey has been a challenge due to heat transfer and thermal distribution issues. Conventional thermal processing is time-consuming and energy-deficient, leading to nutrient loss and quality degradation. Ohmic heating, a volumetric heating method, offers a quick and energy-efficient solution. This method is suitable for fruits and vegetables and has potential for future food processing industries. The research aims to design a continuous ohmic heating setup, optimize process parameters, and conduct a shelf-life study. The results will validate that viscous food can be thermally processed without temperature gradients, minimizing thermal degradation.

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