Development of Ohmic Heating Apparatus for Extraction of Edible Oil from Black Cumin Seed

• Published in: European Journal of Nutrition & Food Safety Vol. 16; no. 7; pp. 203 - 210
• Main Authors: Sawant, Sanket R, Sharma, P. K., Mani, Indra
• Format: Journal Article
• Language: English
• Published: 20.06.2024
• ISSN: 2347-5641; 2347-5641
• DOI: 10.9734/ejnfs/2024/v16i71468

Many innovative thermal food processing methods have been created with great promise, and there is currently a strong need for cutting-edge technologies that require the least amount of processing. Ohmic heating is a volumetric heating technique that involves heating food that contains liquid particles by passing an alternating electric current through it. The study's goals were to design and build an ohmic heating system on a laboratory scale and assess its effectiveness in terms of heating power, heating rate, and energy efficiency. The ohmic heating setup that was constructed on a laboratory scale demonstrated exceptional performance. The system successfully converted a maximum of 62.50 % of the energy. With this configuration, an 80 V applied voltage may heat the liquid particle meal from 24°C to 50°C in less than minute. For the most part, the heating was volumetrically uniform. This technology holds great promise for creating brand-new, highly valued products that maintain their quality over time on the market.