Ohmic Heating: A Novel Thermal Processing Technique For Foods

2012 ◽  
Vol 2 (4) ◽  
pp. 136-140
Author(s):  
P. Hema Prabha ◽  
U. Kavya Vaishnavi ◽  
R. Mythili ◽  
M. Lakshmi Kamu ◽  
R. Kanagalakshmi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Thermal Processing ◽  
Ohmic Heating ◽  
Processing Technique ◽  
Emerging Technology ◽  
Processing Method ◽  
Processed Foods ◽  
Food Material ◽  
Processing Methods ◽  
Processed Products

Ohmic heating is an emerging technology with large number of actual and future applications. It is an advanced thermal processing method wherein the food material, which serves as an electrical resistor, is heated by passing electricity through it. Like thermal processing, ohmic heating inactivates microorganisms by heat. It can be used for heating liquid foods containing large particulates, heat sensitive liquids and proteinaceous foods. The shelf life of ohmically processed foods is comparable to that of canned and sterile, aseptically processed products. Being an eco‐friendly method it is more effective than conventional thermal processing methods.

scholarly journals Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

2020 ◽  
Vol 10 (19) ◽  
pp. 6802
Author(s):  
Abdo Hassoun ◽  
Shikha Ojha ◽  
Brijesh Tiwari ◽  
Turid Rustad ◽  
Heidi Nilsen ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Ohmic Heating ◽  
Analytical Techniques ◽  
Vital Role ◽  
Future Research ◽  
Spectroscopic Techniques ◽  
Thermal Treatments ◽  
Technological Advances ◽  
Processed Products

Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.

Numerical Simulation of Inhomogeneous Food with Ohmic heating

2010 ◽  
Vol 6 (4) ◽  
Author(s):  
Xin Jiang ◽  
Lin Li ◽  
Wuxiong Shen ◽  
Jiahua Zhou
Keyword(s):  
Numerical Simulation ◽  
Finite Element Method ◽  
Electrical Conductivity ◽  
Electric Field ◽  
Electric Conductivity ◽  
Cross Section ◽  
Thermal Processing ◽  
Food System ◽  
Ohmic Heating ◽  
Processing Technique

Ohmic heating is an emerging thermal processing technique in which electrical conductivity is one of the most important factors. Inhomogeneous cuboid food models were built with a plate inserted in the center of a food system. The effects of the plate’s electric conductivity on both the surrounding material (?p/?s) and the orientation of the plate in ohmic heating were analyzed with a finite element method. It was revealed that when the plate’s electric conductivity was lower than that of the surrounding material, the plate’s temperature was lower than the surrounding material when the biggest cross-section of the plate was parallel to the electric field. When the biggest cross-section of the plate was perpendicular to electric field, the case was more complicated. The plate’s temperature was higher than that of the surrounding material when ?p/?s was 0.1 and 0.5. The plate’s temperature was lower than that of the surrounding material when ?p/?s was 0 and 0.02. When the plate’s electric conductivity was higher than that of the surrounding material, the plate’s temperature was always lower than that of the surrounding material when the biggest cross-section of the plate was perpendicular to the electric field. When the biggest cross-section of plate was parallel to that of the electric field, the case was more complicated. The plate’s temperature was higher than that of the surrounding material when ?p/?s was 2 and 10. The plate’s temperature was lower than that of the surrounding material when ?p/?s was 50.

scholarly journals Proximate Characteristics of Smoked Salted Mackarel Fish Products

2020 ◽  
Vol 13 (2) ◽  
pp. 248
Author(s):  
Vanessa Natalie Jane Lekahena
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Salt Solution ◽  
Microbial Growth ◽  
Processing Method ◽  
Fish Products ◽  
Processed Products ◽  
Home Industries ◽  
Traditional Processing

Salting and smoking fish is a traditional processing method that aims to preserve by adding salt, smoke and heat to the processed product, because it can reduce the moisture content of processed products that inhibit microbial growth so that it has a long shelf life with distinctive taste and aroma. This study aims to determine the proximate characteristics of smoked salted mackerel fish processed using different concentrations of salt solution, while the benefits can be used as input for the development of home industries and fisheries processing farmers in North Maluku. The results of this study stated that the increase the concentration of salt solution used for the process of immersion of fish before the drying and smoking processes affect the proximate characteristics of salted smoked  mackerel fish with moisture content value of 16.1099-22.7264%; ash 15.4686-18.9986%; fat 7.0559-9.6603%; and protein 47.3287-49.6388%, and carbohydrates 0.7752-15.4068%.

scholarly journals Impact of thermal processing methods on the composition and content of 4'-O-methylpyridoxine analogues in Ginkgo biloba seeds

2020 ◽  
Vol 12 (3) ◽  
pp. 102-110
Author(s):  
Hao Gong ◽  
Cai-e Wu ◽  
Xiao-Hong Kou ◽  
Gong-Jian Fan ◽  
Ting-Ting Li ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Ginkgo Biloba ◽  
Thermal Processing ◽  
Vitamin B6 ◽  
Principal Component ◽  
Processing Method ◽  
Total Vitamin ◽  
Processing Methods ◽  
Toxic Compound ◽  
Gingko Biloba

This study investigated the effect of thermal processing methods, namely, boiling, microwaving, baking, and frying, on the 4'-O-methylpyridoxine (MPN) analogues of Gingko biloba seeds. All thermal processing methods decreased MPN, pyridoxine, and pyridoxal-5'-phosphate, total MPN (TMPN), and total vitamin B6 (VB6) contents but increased MPN-5'-glucoside and pyridoxamine contents. Baking and frying reduced TMPN content by 46.54%–54.67% and 46.54%–54.67%, respectively. Frying was identified as the optimal thermal processing method that maintains the VB6 compound content of G. biloba seeds at high levels (72.92%–84.62%). Principal component analysis revealed the different effects of thermal processing methods on MPN analogues in G. biloba seeds. The results of this study demonstrate that compared with other thermal processing methods, frying can better reduce the toxic compound content (TMPN) of G. biloba seeds and promote VB6 retention.

Recent Patents on Micro-EDM Milling

2020 ◽  
Vol 13 (3) ◽  
pp. 219-229
Author(s):  
Baocheng Xie ◽  
Jianguo Liu ◽  
Yongqiu Chen
Keyword(s):  
Electrical Discharge ◽  
Electrical Discharge Machining ◽  
Three Dimensional ◽  
Processing Method ◽  
Electrode Wear ◽  
Micro Edm ◽  
Processing Efficiency ◽  
Processing Methods ◽  
Machining Quality ◽  
Micro Electrical Discharge Machining

Background: Micro-Electrical Discharge Machining (EDM) milling is widely used in the processing of complex cavities and micro-three-dimensional structures, which is a more effective processing method for micro-precision parts. Thus, more attention has been paid on the micro-EDM milling. Objective : To meet the increasing requirement of machining quality and machining efficiency of micro- EDM milling, the processing devices and processing methods of micro-EDM milling are being improved continuously. Methods: This paper reviews various current representative patents related to the processing devices and processing methods of micro-EDM milling. Results: Through summarizing a large number of patents about processing devices and processing methods of micro-EDM milling, the main problems of current development, such as the strategy of electrode wear compensation and the development trends of processing devices and processing methods of micro-EDM milling are discussed. Conclusion: The optimization of processing devices and processing methods of micro-EDM milling are conducive to solving the problems of processing efficiency and quality. More relevant patents will be invented in the future.

Study on Properties of the Blends with Direct Coal Liquefaction Residue and Asphalt

2014 ◽  
Vol 488-489 ◽  
pp. 316-321 ◽  
Author(s):  
Jie Ji ◽  
Yong Shang Zhao ◽  
Shi Fa Xu
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Processing Method ◽  
Coal Liquefaction ◽  
Direct Influence ◽  
Processing Methods ◽  
High Temperature Properties ◽  
Additive Content ◽  
Direct Coal Liquefaction ◽  
Coal Liquefaction Residue

This paper studies the properties of the blends composed of DCLR (direct coal liquefaction residue) and asphalt using two different processing methods, compares the regulation that the DCLR additive content and processing method take influence on the high-temperature properties, low-temperature properties and durability of the blends. It is found that the DCLR can improve the high-temperature properties of asphalt but degrade its low-temperature properties. The properties of blends composed of DCLR, asphalt and furfural extract oil are tested and analyzed by adding a certain amount of furfural extract oil into it, which shows that adding DCLR can improve the high-temperature properties of asphalt and reduce its low-temperature properties but can hardly cause any impact on the properties of the blends. In addition, the processing method has a direct influence on the properties of blends.

Backscatter Coefficient Measurements Using a Reference Phantom to Extract Depth-Dependent Instrumentation Factors

1990 ◽  
Vol 12 (1) ◽  
pp. 58-70 ◽  
Author(s):  
Lin Xin Yao ◽  
James A. Zagzebski ◽  
Ernest L. Madsen
Keyword(s):  
Attenuation Coefficient ◽  
Time Domain ◽  
Reduction Method ◽  
Processing Technique ◽  
Processing Method ◽  
Backscatter Coefficient ◽  
Attenuation Coefficients ◽  
Reference Phantom ◽  
Dependent Signal ◽  
Data Reduction Method

In previous work, we demonstrated that accurate backscatter coefficient measurements are obtained with a data reduction method that explicitly accounts for experimental factors involved in recording echo data. An alternative, relative processing method for determining the backscatter coefficient and the attenuation coefficient is presented here. This method involves comparison of echo data from a sample with data recorded from a reference phantom whose backscatter and attenuation coefficients are known. A time domain processing technique is used to extract depth and frequency dependent signal ratios for the sample and the reference phantom. The attenuation coefficient and backscatter coefficient of the sample are found from these ratios. The method is tested using tissue-mimicking phantoms with known scattering and attenuation properties.

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