mobile-logo

Ohmic heating technology for low acid fluids containing particulates was approved in the UK and US in 1990s. Commercial food and beverage products processed with ohmic heating technology include Fruit and vegetable purees, Fruit slices, large fruit pieces in syrup and vegetable curries.

Ohmic Heating for Functional Beverage Processing: A Scalable Solution for Nutrient Retention and Clean-Label Product Development

Interesting News . Nov 18, 2025

Share
Mail-bulk Linkedin X-twitter

Introduction

Ohmic heating technology for low acid fluids containing particulates was approved in the UK and US in 1990s. Commercial food and beverage products processed with ohmic heating technology include Fruit and vegetable purees, Fruit slices, large fruit pieces in syrup and vegetable curries.

Due to high cost of this technology, Green Novel Tech (GNT) has successfully localized this tech through engineering redesign, local component sourcing — offering small and medium beverage enterprises an affordable pathway to advanced thermal processing for beverages.

  This innovation marks a major advancement in functional beverage development, nutraceutical drink development, and beverage product development, focusing on thermal control, nutrient preservation, and high-quality outcomes for local producers. [1]

What is the principle of OH?

  • Ohmic heating uses electrodes that are brought in contact with the food matrix while an alternating electric current passes through it to cause heat generation directly in the food, through the ‘Joule’ effect of internal heating.
  •  This technique enables uniform and rapid heating while preserving heat-sensitive vitamins, active nutraceutical ingredients, and flavor compounds.

Food Research Lab leverages this principle to guide beverage innovators in developing heat-stable and nutrient-retained drink formulations that align with clean-label and efficiency goals.

What are the advantages and disadvantages of OH?

 

Advantages

 

Disadvantages

Uniform heating prevents overheating of particulates and liquids

Effectiveness depends on electrical conductivity of the product

Rapid heat up and shorter processing time

High initial equipment and maintenance costs

High energy efficiency

Electrode corrosion or fouling with certain foods

Preserves nutritional and sensory qualities

Not suitable for foods with low or highly variable conductivity.

 

Unlike conventional heating, Ohmic systems can rapidly achieve thermal equilibrium throughout the product, minimizing quality losses, which is key to pilot-scale beverage processing and stability testing.

As innovators and product developers, understanding the latest trends in functional foods is important in developing new products that satisfy consumer desires, but also meet regulatory guidelines. [1]

How does OH help in achieving superior quality? A scientific study

The processing time is reduced, thermal damage is minimized, and the nutritional, sensory, and structural properties are better preserved—key factors in beverage product formulation and drinks formulation. Studies support Ohmic Heating (OH) as a viable alternative to UHT and HTST processing.

In the research on grape pomace, Ferriera Santos et al., (2023) found that total phenolic content increased by 48% and antioxidant capacity was enhanced by 50% with hydroxyl radical (OH) treatment. [2]

The study by sugarcane juice by Juhi Saxena et al., (2016) reported that OH treatment enabled retention of 63% total phenolics when compared to conventional methods which accounts for 44% retention —highlighting its role in maintaining natural nutrients and flavors critical for beverage technology and innovation. [3]

Zulekha et al., (2018) reported in their study of hydroxyl radical (OH) treatment on aromatic coconut water at 74 °C for 15 s, retention of tyrosol, was 97%, whereas conventional pasteurization had a retention of 90%, and total phenolic retention was 93% from OH treatment and 90% with conventional heating.

Coconut water particularly susceptible to nutrient loss is due to a loss of amino acids, antioxidants, and volatile flavor compounds during heating over time. Such results demonstrate how novel beverage technologies like OH preserve flavor, amino acids, antioxidants, and volatile compounds, making them ideal.[4]

These findings confirm that controlled low-heat nutrient retention through OH contributes to superior sensory and nutritional profiles — critical in functional beverage product development

Insights from Food Research Lab

  • At Food Research Lab, we developed various functional beverages. We have used OH technology to be a functional drink that incorporates natural pigments (anthocyanin and betalains) while maintaining natural pigment.
  • Additionally, this also clarified the product without the use of synthetic preservatives. A major challenge faced in maintaining electrical conductivity across formulation.
  • This was addressed through optimization of voltage gradient and electrode configuration tuning ensuring minimal thermal stress that enhance the product nutritional profile and palatability.
  • Support for pilot-scale and commercial-scale beverage developers in technology validation, sensory improvement, and regulatory documentation.
Ohmic Heating for Functional Beverage Processing (1)

What are the advantages of OH compared to conventional methods?

  1. Fast and uniform heating – OH delivers rapid and even temperature distribution throughout liquid, particulates and semi solid mixtures due to its internal “volumetric” mechanism. It avoids hot spots and over processing thereby reducing cooking and pasteurization time —ideal for drinks product development.
  2. Superior product quality – It helps in retaining flavor, nutrients including heat sensitive components. This is probably due to reduced thermal gradients essential for beverage product formulation.
  3. Sustainability – OH energy efficiency minimizes total energy consumption and environmental impact. This supports continuous scalable food processing while conserving product yields is vital aligning with sustainable goals in beverage technology and innovation.

Product Example

Barnd name: Aqua Juice

Product name: Roselle flower Squash, Pomegranate 100% Juice, Bael Squash

Product Type: Squash

How is this technology compatible with the sustainable objectives of these companies?

OH is the major contributor in minimizing greenhouse gas emissions. For instance, replacing standard appertization with OH in tomato processing could decrease emissions from 30-65% and drastically lowers global warming potential of thermal beverage processes. [5]

This approach also meets several United Nations Sustainable Development Goals (SDGs), particularly SDG 7 (Affordable and Clean Energy) and SDG 13 (Climate Action) via advances in energy savings and carbon footprint. Furthermore, this OH methods also support SDG goals including SDG 12 (Consumption and Production), SDG 3 (Good Health and Wellbeing) Moreover, integrating OH into food and beverage technology promotes sustainability and health-oriented innovation in the beverage industry. [6]

Conclusion

Ohmic Heating technology promises a scalable and sustainable alternative to conventional pasteurization and sterilization methods. In partnership with innovators like GNT and research centers such as FRL, beverage manufacturers can combine energy efficiency, nutrient retention, and commercial beverage stabilization in one integrated process.

Food Research Lab supports functional beverage manufacturers from concept formulation to pilot-scale validation, offering expertise in heat-stable nutrient formulations, shelf-life testing, and clean-label preservation — turning technical innovation into market-ready success.

To develop next-generation beverage products with Ohmic Heating and similar advanced technologies, connect with Food Research Lab for tailored formulation, optimization, and testing solutions.

References

  1. Asia Food & Beverages. (2025, July 26). Thai-based Green Novel Tech offers SMEs affordable access to sophisticated ohmic heating technology. Asia Food & Beverages. https://asiafoodbeverages.com/thai-based-gnt-offers-smes-affordable-access-to-sophisticated-ohmic-heating-technology/ Asia Food Beverages+1
  2. Ferreira-Santos, P., Nobre, C., Rodrigues, R. M., Genisheva, Z., Botelho, C., & Teixeira, J. A. (2024). Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility. Food Chemistry, 436, Article 137780.
  3. Rodrigues, N. P., Brochier, B., de Medeiros, J. K., Marczak, L. D. F., & Mercali, G. D. (2021). Phenolic profile of sugarcane juice: Effects of harvest season and processing by ohmic heating and ultrasound. Food Chemistry, 347, 129058. https://doi.org/10.1016/j.foodchem.2021.129058 PubMed+1
  4. Zulekha, Z., Kamonpatana, P., & Tongchitpakdee, S. (2018). Effect of ohmic heating on tyrosol and antioxidant activity in aromatic coconut water. Italian Journal of Food Science, 30(5 Suppl. Issue), 1–7. Chiriotti Editori S.r.l. https://go.gale.com/ps/i.do?id=GALE%7CA569113201&sid=googleScholar&v=2.1&it=r&linkaccess=abs&issn=11201770&p=AONE&sw=w
  5. Coelho, M. C., Ghalamara, S., Campos, D., Ribeiro, T. B., Pereira, R., Rodrigues, A. S., Teixeira, J. A., & Pintado, M. (2023). Tomato processing by-products valorisation through ohmic heating approach. Foods, 12(4), 818. https://doi.org/10.3390/foods12040818
  6. Gavahian, M. (2025). Roles of ohmic heating to achieve sustainable development goals in the food industry: From reduced energy consumption and resource optimization to innovative production pathways with reduced carbon footprint. [Journal name if available]. https://www.sciencedirect.com/science/article/abs/pii/S0924224425000834
Food Research Circle Logo
Let’s create something Innovative and Delicious together

Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.

New Product Concepts

New Product Concepts
Sample Request

Sample Request
Quote Request

Quote Request
Connect An Expert

Connect an Expert
whatsapp