scholarly journals Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020

2021 ◽  
Vol 11 (6) ◽  
pp. 2507
Author(s):  
Zina T. Alkanan ◽  
Ammar B. Altemimi ◽  
Asaad R. S. Al-Hilphy ◽  
Dennis G. Watson ◽  
Anubhav Pratap-Singh
Keyword(s):  
Energy Consumption ◽  
Ohmic Heating ◽  
Bioactive Compound ◽  
Heating Time ◽  
Microbial Inactivation ◽  
Conventional Heating ◽  
Food Ingredients ◽  
Physico Chemical ◽  
Key Characteristics ◽  
Comparable Performance

Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers.

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 A Comprehensive Review on Infrared Heating Applications in Food Processing

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4125 ◽  
Author(s):  
Salam A. Aboud ◽  
Ammar B. Altemimi ◽  
Asaad R. S. Al-HiIphy ◽  
Lee Yi-Chen ◽  
Francesco Cacciola
Keyword(s):  
Food Processing ◽  
Chemical Properties ◽  
High Heat ◽  
Heating Time ◽  
Infrared Heating ◽  
Conventional Heating ◽  
Ir Radiation ◽  
Food Ingredients ◽  
High Heat Transfer ◽  
Infrared Technology

Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy consumption, improved product quality, and food safety. Infrared technology is used in many food manufacturing processes, such as drying, boiling, heating, peeling, polyphenol recovery, freeze-drying, antioxidant recovery, microbiological inhibition, sterilization grains, bread, roasting of food, manufacture of juices, and cooking food. The energy throughput is increased using a combination of microwave heating and IR heating. This combination heats food quickly and eliminates the problem of poor quality. This review provides a theoretical basis for the infrared treatment of food and the interaction of infrared technology with food ingredients. The effect of IR on physico-chemical properties, sensory properties, and nutritional values, as well as the interaction of food components under IR radiation can be discussed as a future food processing option.

scholarly journals Inactivation Kinetics of Alicyclobacillus acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation

2010 ◽  
Vol 73 (2) ◽  
pp. 299-304 ◽  
Author(s):  
AYSE HANDAN BAYSAL ◽  
FILIZ ICIER
Keyword(s):  
Orange Juice ◽  
Ohmic Heating ◽  
Heating Time ◽  
Conventional Heating ◽  
Inactivation Kinetics ◽  
Voltage Gradient ◽  
Alicyclobacillus Acidoterrestris ◽  
Heating Effects ◽  
Heating Treatment ◽  
D Values

The effectiveness of ohmic and conventional heating for reducing spores of Alicyclobacillus acidoterrestris was investigated in commercial pasteurized orange juice. The kinetic parameters (D- and z-values) were determined during ohmic and conventional heating. The effects of temperature (70, 80, and 90°C) and heating time (0, 10, 15, 20, and 30 min) on inactivation of A. acidoterrestris spores during ohmic heating in orange juice were significant (P < 0.05). For 70°C, the voltage gradient also had an effect on inactivation kinetics. At 30 V/cm, D-values at 70, 80, and 90°C were 58.48, 12.24, and 5.97 min, respectively. D-values at corresponding temperatures for conventionally heated spores were 83.33, 15.11, and 7.84 min, respectively. Results showed significantly higher lethality for spores treated with ohmic heating than for spores treated with conventional heating. Conventional heating was ineffective for pasteurizing orange juice, whereas the maximum ohmic heating treatment applied at 30 V/cm was sufficient to inactivate 5 log units of A. acidoterrestris spores.

scholarly journals Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 138
Author(s):  
Sung Yong Joe ◽  
Jun Hwi So ◽  
Seon Ho Hwang ◽  
Byoung-Kwan Cho ◽  
Wang-Hee Lee ◽  
...  
Keyword(s):  
Treatment Time ◽  
Ohmic Heating ◽  
Experimental Studies ◽  
Vacuum Treatment ◽  
Heating System ◽  
Heating Time ◽  
Solid Particles ◽  
Conventional Heating ◽  
Experimental Conditions ◽  
Model Food

The popularity of senior-friendly food has been increasing as the world enters the age of an aging society. It is required that senior-friendly food products are processed with the new concept of processing techniques that do not destroy the nutritional and sensory values. Ohmic heating can be an alternative to conventional heating methods for processing senior-friendly food with retaining excellent taste and quality because of less destruction of nutrients in the food. In this study, the ohmic–vacuum combination heating system was developed to process a multiphase type of senior-friendly food. Changes in physical and electrical properties of senior-friendly model foods were investigated depending on the experimental conditions such as vacuum pressure intensity and vacuum pretreatment time. Numerical simulations based on the experimental conditions were performed using COMSOL multiphysics. The ohmic–vacuum combination heating method with agitation reduced the heating time of the model food, and non-uniform temperature distribution in model food was successfully resolved due to the effect of vacuum and agitation. Furthermore, the difference was found in the hardness of solid particles depending on the vacuum treatment time and intensity after the heating treatment. The ohmic–vacuum combination heating system appeared effective when applying for the senior-friendly foods in multiphase form. The simulation results matched reasonably well with the experimental data, and the data predicted through simulation could save the cost and time of experimentation.

Comparative study of conventional and microwave heating of polyacrylonitrile-based fibres

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Guozhen Zhao ◽  
Jianhua Liu ◽  
Lei Xu ◽  
Shenghui Guo
Keyword(s):  
Microwave Heating ◽  
Surface Defects ◽  
Energy Dispersive Spectrometer ◽  
Xrd Analysis ◽  
Economic Benefits ◽  
Heating Time ◽  
Oxidation Temperature ◽  
Conventional Heating ◽  
Heating Method ◽  
Molecular Arrangement

Abstract The effects of the conventional heating method and the microwave heating method on polyacrylonitrile-based fibres in the temperature range of 180–280 °C were investigated. Fourier transform infrared spectroscopy, X-ray wide-angle scattering, Raman spectroscopy, energy-dispersive spectrometer, scanning electron microscopy and bulk density were used to characterise the properties of the samples. Results show that the microwave heating method can shorten the pre-oxidation time, reduce pre-oxidation temperature and reduce the number of surface defects. The pre-oxidised fibres obtained by the microwave heating method exhibit not only good crystallite size but also a smooth surface. Atomic morphology and molecular arrangement are orderly inside the fibre. The FT-IR spectrum shows that the oxidation reaction occurs at 220 °C, and the CI value of PAN fibers stabilised by microwave heating is the larger than the fibers stabilised by conventional heating. XRD analysis shows that fibers stabilised by microwave heating have low stack domains. The SEM and Raman spectra indicate that hydrogen peroxide can improve the surface finish of the fibers and reduce defects. Microwave heating can reduce the pre-oxidation temperature by about 20 °C and shorten the heating time. The economic benefits of using this method are significantly improved.

Production of grape pekmez by Ohmic heating-assisted vacuum evaporation

2021 ◽  
pp. 108201322199161
Author(s):  
Merve Tuçe Tunç ◽  
Arda Akdoğan ◽  
Cemalettin Baltacı ◽  
Zeliha Kaya ◽  
Halil İbrahim Odabaş
Keyword(s):  
Energy Efficiency ◽  
Energy Consumption ◽  
Ohmic Heating ◽  
Vacuum Evaporation ◽  
Voltage Gradient ◽  
Evaporation Process ◽  
Significant Difference ◽  
Total Process ◽  
Energy Consumptions ◽  
Voltage Gradients

Pekmez is a concentrated syrup-like food conventionally produced by vacuum evaporation process from sugar-rich fruits. In this study, the applicability of grape pekmez production by ohmic heating assisted vacuum evaporation (ΩVE) method was investigated. Conventional vacuum evaporation (CVE) and ΩVE methods were compared in terms of physicochemical properties, HMF (5-hydroxymethylfurfural) contents, rheological properties, and energy consumptions. ΩVE was run at four different voltage gradients (17.5, 20, 22.5, and 25 V/cm). Total process times for grape pekmez production were determined as 57, 28.5, 32, 39, and 50 minutes for CVE, ΩVE (25 V/cm), ΩVE (22.5 V/cm), ΩVE (20 V/cm) and ΩVE (17.5 V/cm), respectively. Energy consumption of CVE method was higher than ΩVE method for all voltage gradients. Energy efficiency increased as the voltage gradient increased. There was no significant difference between CVE and ΩVE methods for HMF contents. The results show that the ΩVE method could be an alternative to the CVE process for grape pekmez production.

scholarly journals DISTILLATION OF BINARY TWO-PHASE MIXTURES WITH VARIOUS PHYSICO-CHEMICAL PROPERTIES: NORMAL MODE AND DEVIATIONS FROM IT

2016 ◽  
Vol 11 (4) ◽  
pp. 15-25
Author(s):  
L. A. Serafimov ◽  
K. A. Morozov
Keyword(s):  
Energy Consumption ◽  
Binary Mixtures ◽  
Normal Mode ◽  
Chemical Properties ◽  
Flow Sheet ◽  
Multicomponent Mixtures ◽  
Two Phase ◽  
Independent Variables ◽  
Physico Chemical ◽  
Key Indicators

In this article, the normal continuous mode of distillation is considered using an example of binary two-phase mixture distillation. In practice, there are often deviations from the normal mode. It has been proved that the deviation leads to an increase in energy consumption for the ongoing process. In the industry, columns separating binary mixtures are normally the finishing apparatuses in the flow-sheet separation of multicomponent mixtures, which are obtained in the reactor as a result of main reactions as well as by-reactions. The distillation of binary mixtures is relatively simpler than that of multicomponent mixtures. In this regard, the fundamental parts of monographs especially in the thirties-forties of the last century started with the study of binary mixtures, although multicomponent mixtures were the main focus. The aim of analyzing this complex and the highly energy-intensive process is to facilitate the choice of a mathematical model for the process and the determination on its basis variance. Variance is a set of independent variables that allow calculation of a process only after taking into account the number of independent equations related to these variables. A case of deviation from the normal distillation regime where an under-heated liquid enters the column feed has been revised. This leads to an increase in energy consumption during distillation. Key indicators of the normal regime relative to the level of feed and the temperature of the liquid are shown in the text.

Effect of Chemicals on the Microbial Evolution in Foods

2004 ◽  
Vol 67 (9) ◽  
pp. 1977-1990 ◽  
Author(s):  
F. DEVLIEGHERE ◽  
K. FRANCOIS ◽  
K. M. VEREECKEN ◽  
A. H. GEERAERD ◽  
J. F. VAN IMPE ◽  
...  
Keyword(s):  
Food Product ◽  
Microbial Evolution ◽  
Microbial Inactivation ◽  
Growth Interface ◽  
Evolutionary Patterns ◽  
Food Ingredients ◽  
Microbial Risk Assessment ◽  
Meal Preparation ◽  
Number Of Microorganisms ◽  
Microbial Proliferation

In contrast with most chemical hazardous compounds, the concentration of food pathogens changes during processing, storage, and meal preparation, making it difficult to estimate the number of microorganisms or the concentration of their toxins at the moment of ingestion by the consumer. These changes are attributed to microbial proliferation, survival, and/or inactivation and must be considered when exposure to a microbial hazard is assessed. The number of microorganisms can also change as a result of physical removal, mixing of food ingredients, partitioning of a food product, or cross-contamination (M. J. Nauta. 2002. Int. J. Food Microbiol. 73:297–304). Predictive microbiology, i.e., relating these microbial evolutionary patterns to environmental conditions, can therefore be considered a useful tool for microbial risk assessment, especially in the exposure assessment step. During the early development of the field (late 1980s and early 1990s), almost all research was focused on the modeling of microbial growth over time and the influence of temperature on this growth. Later, modeling of the influence of other intrinsic and extrinsic parameters garnered attention. Recently, more attention has been given to modeling of the effects of chemicals on microbial inactivation and survival. This article is an overview of different applied strategies for modeling the effect of chemical compounds on microbial populations. Various approaches for modeling chemical growth inhibition, the growth–no growth interface, and microbial inactivation by chemicals are reviewed.

scholarly journals The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1589
Author(s):  
Susana Cofrades ◽  
Alba Garcimartín ◽  
Joaquín Gómez-Estaca ◽  
Francisco J. Sánchez-Muniz ◽  
Beatriz Herranz ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Condensed Tannins ◽  
Functional Foods ◽  
Rheological Behaviour ◽  
Bioactive Compound ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Food Ingredients ◽  
Structural Reinforcement

This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tannins (T). The systems, intended as functional food ingredients, were studied in various different respects, including rheological behaviour, in vitro gastrointestinal digestion with determination of the release of non-extractable proanthocyanidins (NEPA) from T, antioxidant activity and lipolysis. EP significantly affects the rheological behaviour of both Es and GEs. T incorporation produced a structural reinforcement of GEs, especially in the case of SC. The digests from Es displayed a higher antioxidant activity than those from GEs. T lipase inhibition was observed only in the formulations with WPI. Our results highlight the importance, in the design of functional foods, of analyzing different variables when incorporating a bioactive compound into a food or emulsion in order to select the better combination for the desired objective, owing to the complex interplay of the various components.

scholarly journals Biosynthetic potential assessment of four food pathogenic bacteria in hydrothermally silver nanoparticles fabrication

2019 ◽  
Vol 8 (1) ◽  
pp. 629-634 ◽  
Author(s):  
Amir Rahimirad ◽  
Afshin Javadi ◽  
Hamid Mirzaei ◽  
Navideh Anarjan ◽  
Hoda Jafarizadeh-Malmiri
Keyword(s):  
Particle Size ◽  
Silver Nanoparticles ◽  
Zeta Potential ◽  
Pathogenic Bacteria ◽  
Heating Time ◽  
Synthesis Process ◽  
Ag Nps ◽  
Physico Chemical ◽  
Minimum Particle Size ◽  
Particle Size Analyzer

Abstract Silver nanoparticles (Ag NPs) were synthesized using four pathogenic bacterial extracts namely, Bacillus cereus, E. coli, Staphylococcus aureus and Salmonella entericasubsp.enterica. Synthesis process were hydrothermally accelerated using temperature, pressure and heating time of 121°C, 1.5 bar ad 15 min. Physico- chemical characteristics of the fabricated Ag NPs, including, particle size, polydispersity index (PDI), zeta potential, broad emission peak (λmax) and concentration were evaluated using UV-Vis spectrophotometer and dynamic light scattering (DLS) particle size analyzer. Furthermore, main existed functional groups in the provided bacterial extracts were recognized using Fourier transform infrared spectroscopy. The obtained results revealed that two main peaks were detected around 3453 and 1636.5 cm-1, for all bacterial extracts, were interrelated to the stretching vibrations of hydroxyl and amide groups which those had key roles in the reduction of ions and stabilizing of the formed Ag NPs. The results also indicated that, Ag NPs with much desirable characteristics, including minimum particle size (25.62 nm) and PDI (0.381), and maximum zeta potential (-29.5 mV) were synthesized using S. e. subsp. enterica extract. λmax, absorbance and concentration values for the fabricated Ag NPs with this bacterial extract were 400 nm, 0.202% a.u. and 5.87 ppm.

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