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This research aims to evaluate how ohmic heating enhances drying efficiency and improves the quality of dehydrated foods.

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

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This research aims to evaluate how ohmic heating enhances drying efficiency and improves the quality of dehydrated foods.
Analyzed the effects of ohmic heating on moisture removal during food drying processes.
Performed organoleptic analyses to assess sensory characteristics of dehydrated products.
Investigated practical implications for scaling up in the food industry.
Significant improvement in drying efficiency with increased moisture removal rates.
Enhanced nutrient retention in dehydrated products compared to conventional drying methods.
Improved sensory characteristics, making products more appealing based on organoleptic analyses.

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Randomized trial analyzes ohmic heating's impact on food drying quality and efficiency, suggesting practical benefits.

Azevedo et al. (2026) studied this question.

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