Ohmic Heating in Food Processing

2018 ◽  
pp. 21-44
Keyword(s):  
Food Processing ◽  
Ohmic Heating

Ohmic Heating—An Emergent Technology in Innovative Food Processing

2021 ◽  
pp. 107-123
Author(s):  
Rui M. Rodrigues ◽  
António A. Vicente ◽  
António J. Teixeira ◽  
Ricardo N. Pereira
Keyword(s):  
Food Processing ◽  
Ohmic Heating

Inactivation of Microorganisms in Foods by Ohmic Heating: A Review

2018 ◽  
Vol 81 (7) ◽  
pp. 1093-1107 ◽  
Author(s):  
XIAOJING TIAN ◽  
QIANQIAN YU ◽  
WEI WU ◽  
RUITONG DAI
Keyword(s):  
Energy Efficiency ◽  
Food Processing ◽  
Food Industry ◽  
Ohmic Heating ◽  
Electrical Current ◽  
Heating Time ◽  
Microbial Inactivation ◽  
Heat Distribution ◽  
Food Material ◽  
Major Factors

ABSTRACT Ohmic heating (OH) is an alternative food processing technology for effectively inactivating microorganisms that depends on the heat that has been generated when electrical current passes directly through food material. The advantages of OH for microbial inactivation include shorter heating time, more uniform heat distribution inside food, reduced nutrition losses, and higher energy efficiency. This review presents some published information regarding the inactivation of microorganisms by OH, including the major factors that influence the inactivation effectiveness of OH, the inactivation of vegetative cells and spores in foods by OH, the inactivation mechanisms of OH, and the challenges and prospects of OH for food processing. This information will improve the understanding of OH for inactivation of microorganisms and promote the application of OH in the food industry.

scholarly journals Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes

2021 ◽  
Vol 8 ◽  
Author(s):  
Maximilian Gratz ◽  
Robert Sevenich ◽  
Thomas Hoppe ◽  
Felix Schottroff ◽  
Nevena Vlaskovic ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Processing ◽  
Food Industry ◽  
Ohmic Heating ◽  
Quality Attributes ◽  
Carotenoid Content ◽  
Detectable Amount ◽  
Thermal Sterilization ◽  
Thermal Intensity

Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as well as minimized effects on sensory and nutritional profiles. In this study, PES and OH were tested based on possible food safety process windows in comparison to thermal retorting, to optimize the food quality of carrot-based purees. The following parameters related to food quality were tested: texture, carotenoid content, color, and detectable amount of food processing contaminants (FPC) formed. Application of the innovative sterilization techniques resulted in a better retention of color, texture, and carotenoids (for PES) as well as a reduced formation of food processing contaminants. Importantly, a significant reduction in the formation of furan and its derivates was observed, compared to the retorted samples. Hence, both sterilization technologies showed promising results in the mitigation of potential toxic processing contaminants and retention of quality attributes.

Innovative food processing technology using ohmic heating and aseptic packaging for meat

Meat Science ◽  
2014 ◽  
Vol 96 (2) ◽  
pp. 675-681 ◽  
Author(s):  
Ruri Ito ◽  
Mika Fukuoka ◽  
Naoko Hamada-Sato
Keyword(s):  
Food Processing ◽  
Ohmic Heating ◽  
Processing Technology ◽  
Aseptic Packaging

Ohmic Heating for Food Processing

2005 ◽  
pp. 425-468 ◽  
Author(s):  
Ant√≥nio Augusto Vicente ◽  
Jos√© Ant√≥nio Teixeira ◽  
Inês de Castro
Keyword(s):  
Food Processing ◽  
Ohmic Heating
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