Cooking is a science as old as time, but scientists are still figuring out cool ways to improve it. Scientists from the Institute of Food Technology of the University of Natural Resources and Life ...

Electric shocks are used to heat gluten free bread from the inside – successful baking while saving energy and time compared to conventional baking applying heat from the outside. A recent study from ...

The use of ohmic heating technologies, which pass electrical currents through foods to heat them, could provide opportunities for the industrial scale production of natural food colourants, ...

Joule heating, also known as resistive or Ohmic heating, is the power lost to heat as electrical current flows down a conductor. We were introduced to Joule’s first law (Power dissipation = I²R, VI, ...