Article
Food Science & Technology
Yixuan Chen, Yvan Llave, Yang Jiao, Emiko Okazaki, Noboru Sakai, Mika Fukuoka
Summary: This study evaluates the effects of salt addition, temperature, and frequency on the characteristics of model foods, and finds that the model food with 0.5% salt addition is most suitable for developing ohmic tempering (OT) of tuna.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Buse Melek Cabas, Filiz Icier
Summary: The study examines the combined impact of OHAE parameters and green extraction mediums on betalain extraction, with aqueous ethanol proving to be the most effective medium. The color changes during the OHAE process are more pronounced compared to conventional extraction processes, with a decrease in energy and exergy efficiencies as voltage gradient increases.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Xinting Ding, Jiakai Liu, Xiufang Xiong, Shaojin Wang, Xingshu Li
Summary: This study found that Ohmic heating has significant effects on the expansion, temperature control, and quality of rice grains. Regression models for the volume of the water-rice mixed layer, proportion of rice, and electrical conductivity of each component were established based on the experimental results.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Diang Sagita, Woro Setiaboma, Dita Kristanti, Yose Rizal Kurniawana, Dadang Dayat Hidayata, Doddy Andy Darmajana, Arie Sudaryanto, Pramono Nugroho
Summary: The study found that temperature conditioning for coffee fermentation can be effectively performed using ohmic heating, with increased voltage gradient and batch capacity leading to higher electric current, power, and heating rate, while improving efficiency and reducing specific energy consumption. The research established mathematical models with high accuracy for estimating electrical current and power requirement, essential for developing industrial scale ohmic heating-based coffee fermenters.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Lele Shao, Yi Liu, Xiaojing Tian, Qianqian Yu, Huicong Wang, Xingmin Li, Ruitong Dai
Summary: This study found that ohmic heating had a comparable inactivation effect on Staphylococcus aureus compared to water bath heating, but required less time. The apple juice had the highest injury ratio of S. aureus, and the recovery time varied among different food samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Monique Khodeir, Olivier Rouaud, Anthony Oge, Vanessa Jury, Patricia Le-Bail, Alain Le-Bail
Summary: A device dedicated to additive manufacturing for pre-baking cake batter using ohmic heating was developed, with experiments and numerical studies showing that optimizing the nozzle configuration could achieve a continuous flow of pre-baked cake batter while preventing clogging.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Seda Aric Surme, Serdal Sabanci
Summary: The study compared the efficiency and changes in electrical conductivity during milk evaporation using Ohmic heating assisted evaporation (OHAE) with the traditional method. The OHAE process was found to be more efficient in terms of energy and exergy efficiency compared to the traditional method.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Mutlu Cevik, Filiz Icier
Summary: Comparison of frozen minced meat samples with different fat contents using various thawing methods showed that ohmic thawing shortens thawing time, affects meat color changes, and has similar effects on composition and microbiological load compared to standard thawing methods.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Paiam Negahdar Panirani, Hosain Darvishi, Adel Hosainpour, Nasser Behroozi-Khazaei
Summary: Developing bakery techniques is crucial for improving the qualitative and quantitative parameters of bread baking. This study evaluated the impact of different baking methods on baking kinetics, energy consumption, mechanical properties, volume expansion, and sensory parameters of bread. The results showed that the ohmic-conventional method increased baking time, while the combined infrared-conventional method significantly reduced it. The combined ohmic-conventional method had the highest specific energy consumption and volume expansion, while the infrared-conventional method scored highest in taste and flavor in sensory evaluation.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Review
Chemistry, Multidisciplinary
A. Saravanan, P. Senthil Kumar, R. V. Hemavathy, S. Jeevanantham, R. Kamalesh, S. Sneha, P. R. Yaashikaa
Summary: Food safety is a major concern due to contamination by bacteria, viruses, fungi, and parasites, leading to diseases such as hemolytic uremic, irritable bowel and Guillain-Barre syndromes. Detection of pathogenic microbes is crucial, and current methods include biological methods, biosensors, spectroscopy, immunology, and nucleic acid techniques. Advanced detection technologies are essential for analyzing toxic substances in food.
ENVIRONMENTAL CHEMISTRY LETTERS
(2021)
Review
Food Science & Technology
Elok Waziiroh, Regine Schoenlechner, Henry Jaeger, Gloria Brusadelli, Denisse Bender
Summary: The absence of gluten poses challenges to gluten-free bread baking, but these can be overcome by using functional ingredients and additives, as well as optimizing the baking process. Introducing ohmic heating as an alternative method can improve crumb development and bread volume, enhancing the overall quality of gluten-free bread.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaojing Tian, Qianqian Yu, Lele Shao, Wladimir Silva-Vera, Xingmin Li, Ruitong Dai
Summary: The study found that ohmic heating can induce changes in the transcriptome of Escherichia coli O157:H7, with short-term low-voltage ohmic heating and water bath heating having similar effects on the transcriptome, while long-term high-voltage ohmic heating had different effects. Most genes related to information storage and cellular processes and signaling were upregulated, while genes related to metabolism were downregulated.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Thermodynamics
Mutlu Cevik, Filiz Icier
Summary: The study modeled the ohmic thawing of minced meat samples using FD and FV numerical methods, finding that the FD method and FV method with UDF-1 function in ANSYS for describing heat generation were more successful in predicting temperature changes and aligning with experimental data. While the FV model is more complex, it can be applied for detailed temperature distribution simulations.
INTERNATIONAL JOURNAL OF THERMAL SCIENCES
(2021)
Review
Multidisciplinary Sciences
Neha Farid, Amna Waheed, Simran Motwani
Summary: Foodborne pathogens are a common and concerning cause of illnesses worldwide. Current treatment relies on antibiotics, but the increase in antibiotic resistance and side effects necessitate the development of alternate therapies. This review provides information on common foodborne diseases, their treatment options, including natural alternatives such as phytochemicals and bacteriocins, as well as synthetic treatments like antibiotics.
Article
Biophysics
Qin Tao, Ning Tang, Yanjun Jiang, Bin Chen, Yuanjian Liu, Xiaohui Xiong, Songqin Liu
Summary: A color-switch electrochemiluminescence (ECL) sensing platform based on a dual-bipolar electrode (D-BPE) is developed for sensitive detection of food-borne pathogenic bacteria. The D-BPE consists of a cathode, and two anodes filled with [Ru(bpy)3]2+-TPrA and luminol-H2O2 solutions, respectively. By introducing ferrocene-labeled aptamer (Fc-aptamer) on the anodes, the ECL emission signal of [Ru(bpy)3]2+ is reduced, while luminol emits a strong ECL signal.
BIOSENSORS & BIOELECTRONICS
(2023)
Article
Multidisciplinary Sciences
Jae-Ik Lee, Sang-Soon Kim, Dong-Hyun Kang
SCIENTIFIC REPORTS
(2019)
Article
Biotechnology & Applied Microbiology
Youngje Jo, Hyeryeon Bae, Sang-Soon Kim, Choongjin Ban, Sang Oh Kim, Young Jin Choi
JOURNAL OF FOOD PROTECTION
(2019)
Article
Biotechnology & Applied Microbiology
Sang-Hyun Park, Won Choi, Sang-Soon Kim, Dong-Hyun Kang
FOOD AND BIOPRODUCTS PROCESSING
(2019)
Article
Food Science & Technology
Sang-Soon Kim, Sang-Hyun Park, Soo-Hwan Kim, Dong-Hyun Kang
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Sang-Soon Kim, Dong-Hyun Kang
JOURNAL OF FOOD PROTECTION
(2019)
Article
Biotechnology & Applied Microbiology
Sang-Soon Kim, Jihun Park, Heesoo Park, Haknyeong Hong, Dong-Hyun Kang
JOURNAL OF FOOD SAFETY
(2020)
Article
Food Science & Technology
Won Choi, Sang-Soon Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
FOOD SCIENCE & NUTRITION
(2020)
Article
Biotechnology & Applied Microbiology
K-O Jeong, S-S Kim, S-H Park, D-H Kang
JOURNAL OF APPLIED MICROBIOLOGY
(2020)
Article
Chemistry, Applied
Sang-Hyun Park, Sang-Soon Kim, Dong-Hyun Kang
Summary: Formulations for sustained release of chlorine dioxide gas were developed under different RH conditions, showing effective antimicrobial effects against E. coli O157:H7 and S. Typhimurium on spinach leaves and tomatoes. The controlled generation rate of ClO2 gas using DE and CaCl2 could maintain constant gas concentration for extended periods, highlighting its potential use as an antimicrobial agent in the food industry.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2021)
Review
Food Science & Technology
Sang-Oh Kim, Sang-Soon Kim
Summary: This study compared foodborne disease outbreaks in South Korea and the United States during 2011-2017, finding differences in outbreak frequency, affected population, and primary causative agents. The results suggest that detection and control strategies for foodborne pathogens should be tailored to the specific microbiological profiles of each country.
FOOD SCIENCE AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Jae-Ik Lee, Sang-Soon Kim, Dong-Hyun Kang
Summary: The aim of this study was to develop a new primer-probe set for detecting Cronobacter sakazakii based on comparative genomics. The sensitivity and selectivity of the designed primer were confirmed, and it was found to have minimal interference from other substances. Additionally, the detection efficiency of the designed primer in various food samples was comparable to that of conventionally used selective media.
Article
Biotechnology & Applied Microbiology
Ki-Ok Jeong, Sang-Soon Kim, Sang-Hyun Park, Dong-Hyun Kang
Summary: The aim of this study was to investigate the impact of rice milling degree (MD) on heating rate, pathogen inactivation, and color change during radio frequency (RF) heating. The results showed that rice with a 2% MD had the highest heating rate and achieved the greatest reduction in pathogens during RF heating. Regardless of the MD, the color of the rice did not significantly change after RF heating.
JOURNAL OF FOOD PROTECTION
(2022)
Article
Food Science & Technology
Seung-Wook Kwon, Eun-Ae Kwon, Yong-Gun Hong, Sang-Soon Kim
Summary: The most effective germination of Bacillus cereus spores was achieved using a combination of L-alanine and inosine, with heat activation increasing germination rates significantly. Germinated cells demonstrated higher resistance to microwave heating and UV treatment in milk samples compared to vegetative cells, and sequential treatments showed higher reduction rates than individual treatments. Overall, quality aspects of milk samples did not significantly deteriorate after treatment.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Biotechnology & Applied Microbiology
Sang-Oh Kim, Sang-Soon Kim
Summary: The rapid, sensitive, and selective detection of foodborne pathogens is crucial for ensuring food safety. Various alternative detection methods, such as polymerase chain reaction, isothermal amplification, bacteriophage amplification, enzyme-linked immunosorbent assay, and gold nanoparticle aggregation, have been studied and discussed for their principles, advantages, and disadvantages in this review. Regulations related to bacterial pathogen detection in the United States and South Korea were also compared for their progress.
JOURNAL OF FOOD SAFETY
(2021)
Article
Biotechnology & Applied Microbiology
Minjung Shin, Sang-Soon Kim, Dong-Hyun Kang
JOURNAL OF FOOD SAFETY
(2020)