Joule heating

A coiled heating element from an electric toaster, showing red to yellow incandescence

Joule heating (also known as resistive, resistance, or Ohmic heating) is the process by which the passage of an electric current through a conductor produces heat.

Joule's first law (also just Joule's law), also known in countries of the former USSR as the Joule–Lenz law,^[1] states that the power of heating generated by an electrical conductor equals the product of its resistance and the square of the current. Joule heating affects the whole electric conductor, unlike the Peltier effect which transfers heat from one electrical junction to another.

Joule-heating or resistive-heating is used in multiple devices and industrial process. The part that converts electricity into heat is called a heating element.

Among the many practical uses are:

An incandescent light bulb glows when the filament is heated by Joule heating, due to thermal radiation (also called blackbody radiation).
Electric fuses are used as a safety, breaking the circuit by melting if enough current flows to melt them.
Electronic cigarettes vaporize propylene glycol and vegetable glycerine by Joule heating.
Multiple heating devices use Joule heating, such as electric stoves, electric heaters, soldering irons, cartridge heaters.
Some food processing equipment may make use of Joule heating: running current through food material (which behave as an electrical resistor) causes heat release inside the food.^[2] The alternating electrical current coupled with the resistance of the food causes the generation of heat.^[3] A higher resistance increases the heat generated. Ohmic heating allows for fast and uniform heating of food products, which maintains quality. Products with particulates heat up faster (compared to conventional heat processing) due to higher resistance.^[4]

^ Джоуля — Ленца закон Archived 2014-12-30 at the Wayback Machine. Большая советская энциклопедия, 3-е изд., гл. ред. А. М. Прохоров. Москва: Советская энциклопедия, 1972. Т. 8 (A. M. Prokhorov; et al., eds. (1972). "Joule–Lenz law". Great Soviet Encyclopedia (in Russian). Vol. 8. Moscow: Soviet Encyclopedia.)
^ Ramaswamy, Raghupathy. "Ohmic Heating of Foods". Ohio State University. Archived from the original on 2013-04-08. Retrieved 2013-04-22.
^ Fellows, P.J (2009). Food Processing Technology. MA: Elsevier. pp. 813–844. ISBN 978-0-08-101907-8.
^ Varghese, K. Shiby; Pandey, M. C.; Radhakrishna, K.; Bawa, A. S. (October 2014). "Technology, applications and modelling of ohmic heating: a review". Journal of Food Science and Technology. 51 (10): 2304–2317. doi:10.1007/s13197-012-0710-3. ISSN 0022-1155. PMC 4190208. PMID 25328171.

[BSE-1] Джоуля — Ленца закон Archived 2014-12-30 at the Wayback Machine. Большая советская энциклопедия, 3-е изд., гл. ред. А. М. Прохоров. Москва: Советская энциклопедия, 1972. Т. 8 (A. M. Prokhorov; et al., eds. (1972). "Joule–Lenz law". Great Soviet Encyclopedia (in Russian). Vol. 8. Moscow: Soviet Encyclopedia.)

[2] Ramaswamy, Raghupathy. "Ohmic Heating of Foods". Ohio State University. Archived from the original on 2013-04-08. Retrieved 2013-04-22.

[:0-3] Fellows, P.J (2009). Food Processing Technology. MA: Elsevier. pp. 813–844. ISBN 978-0-08-101907-8.

[:1-4] Varghese, K. Shiby; Pandey, M. C.; Radhakrishna, K.; Bawa, A. S. (October 2014). "Technology, applications and modelling of ohmic heating: a review". Journal of Food Science and Technology. 51 (10): 2304–2317. doi:10.1007/s13197-012-0710-3. ISSN 0022-1155. PMC 4190208. PMID 25328171.

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