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
Engineering, Chemical
Bohuslava Tremlova, Hana Koudelkova Mikulaskova, Daniela Slamova, Simona Dordevic, Bojan Antonic, Johana Zemancova, Dani Dordevic
Summary: The aim of this study was to examine the impact of sous vide technology on the chemical properties of medlar fruit jams. The results showed that different temperatures and processing methods affected the antioxidant capacity of the fruit jams. Limited research has been conducted on the use of medlar fruit as a raw material for jam production.
Article
Food Science & Technology
Wieslaw Przybylski, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Piotr Salek, Kacper Pakula
Summary: The prevalent sous-vide technique has increased the cooking yield, color vibrancy, and tenderness of poultry meat. While the sous-vide method enhances the sensory quality of chicken meat in terms of color, tenderness, and juiciness, it falls short in terms of the odor and flavor when compared to traditional cooking methods.
Review
Food Science & Technology
Agnieszka Latoch, Artur Gluchowski, Ewa Czarniecka-Skubina
Summary: Sous-vide is a method of cooking vacuum-packed raw materials under controlled time and temperature conditions. This method has been evaluated critically as an alternative method for meat cooking, addressing different methods, types of meat products, and the effects of SV parameters on the quality and transformation of meat during cooking. Based on available data, it is concluded that most research on SV refers to poultry. The yield of the process depends on meat type and characteristics, decreasing with increasing temperature, while time duration has no impact. Appropriate temperatures in SV allow for control of product changes and affect their sensory quality. Vacuum conditions play a minor role but are important during storage. Limited studies on the composition of SV meat products make it challenging to draw summarizing conclusions. SV enables higher microbiological quality of stored meat compared to conventional methods. Literature suggests that SV preparation of beef, pork, and poultry has many advantages.
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
Ricardo N. Pereira, Rui M. Rodrigues, Luis Machado, Sara Ferreira, Joana Costa, Caterina Villa, Mariana P. Barreiros, Isabel Mafra, Jose A. Teixeira, Antonio A. Vicente
Summary: This study investigated the impact of Ohmic heating on soybean protein isolate, revealing that parameters such as electrical frequency and occurrence of electrochemical reactions can affect the structure and immunoreactivity of SPI fractions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jovan Ilic, Igor Tomasevic, Ilija Djekic
Summary: This research investigates the effects of boiling, grilling, and sous-vide cooking methods on the color, texture, mastication, bolus formation, and sensory perception of wild boar ham. The results show that boiling leads to firmer and fibrous meat compared to grilled and sous-vide methods, which produce juicier and tenderer meat.
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
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
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
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)
Review
Food Science & Technology
Joanna Doniec, Kinga Topolska, Adam Florkiewicz, Agnieszka Filipiak-Florkiewicz
Summary: The impact of sous-vide and other processing methods on the microbiological safety and nutritional value of Brassica vegetables were compared through research papers from the past two decades. The results showed that sous-vide treatment was more beneficial for maintaining the nutritional value of the vegetables.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Debora Almeida Rosa, Jonas de Toledo Guimaraes, Louise A. Cabral, Marcia Cristina Silva, Renata S. L. Raices, Gustavo Luis Paiva Anciens Ramos, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Adriano Gomes da Cruz, Monica Queiroz de Freitas
Summary: This study evaluated the effect of voltage and temperature on ohmic heating processing of liquid whole eggs. The results showed that ohmic heating has advantages over conventional pasteurization, improving the activity of bioactive compounds and coagulation capacity. The choice of voltage and temperature will affect the processing results.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Khue Nhu Doan, Dat Quoc Lai, Phung T. Kim Le, Tam Nhat Le
Summary: The use of ohmic heating was evaluated for inactivating damaging elements in pomelo juice. The study found that frequency did not affect PME inactivation but did affect bacterial reduction, with the most efficiency at 60 Hz. The nonthermal factors contributed to the inactivation enhancement of L. plantarum and reduced the necessary treatment temperature and time.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(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
Engineering, Chemical
Yvan Llave, Kenji Takemori, Mika Fukuoka, Toshikazu Takemori, Haruo Tomita, Noboru Sakai
JOURNAL OF FOOD PROCESS ENGINEERING
(2017)
Article
Food Science & Technology
Wen Guo, Yvan Llave, Yinzhe Jin, Mika Fukuoka, Noboru Sakai
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2017)
Article
Food Science & Technology
Yvan Llave, Naomi Shibata-Ishiwatari, Mai Watanabe, Mika Fukuoka, Naoko Hamada-Sato, Noboru Sakai
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2018)
Article
Engineering, Chemical
Yvan Llave, Toshifumi Udo, Mika Fukuoka, Noboru Sakai
JOURNAL OF FOOD ENGINEERING
(2018)
Article
Engineering, Chemical
Yvan Llave, Satoshi Fukuda, Mika Fukuoka, Naomi Shibata-Ishiwatari, Noboru Sakai
JOURNAL OF FOOD ENGINEERING
(2018)
Article
Engineering, Chemical
Xiaolong Li, Yvan Llave, Weijie Mao, Mika Fukuoka, Noboru Sakai
JOURNAL OF FOOD ENGINEERING
(2018)
Article
Food Science & Technology
Yvan Llave, Daichi Kambayashi, Mika Fukuoka, Noboru Sakai
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2020)
Review
Food Science & Technology
Yvan Llave, Ferruh Erdogdu
Summary: During the RF thawing-tempering process of frozen food, the problem of quality changes, drip losses, and microbial growth caused by power absorption and temperature non-uniformity can be addressed by studying RF process, dielectric property data, and mathematical modeling methods to achieve a uniform process.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Engineering, Chemical
Xiaolong Li, Yvan Llave, Mika Fukuoka, Noboru Sakai
JOURNAL OF FOOD PROCESS ENGINEERING
(2020)
Article
Food Science & Technology
Yinzhe Jin, Chancong Jiang, Yang Jiao, Yvan Llave, Mika Fukuoka, Noboru Sakai
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2020)
Article
Food Science & Technology
Chunsen Wang, Yvan Llave, Noboru Sakai, Mika Fukuoka
Summary: Experimental and simulated approaches combining an OH process and an external heating system for pasteurization of liquid eggs were evaluated in this study. Heating conditions were optimized to achieve desired pasteurization standards, reduce process time, and prevent local overheating. These results have potential value for designing ohmic pasteurization systems for liquid eggs.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
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
Engineering, Chemical
Yoshihiro Kako, Yvan Llave, Noboru Sakai, Mika Fukuoka
Summary: This study evaluated the microwave cooking of sweet potatoes through experimental and simulated approaches, investigating the dielectric properties and temperature changes during the heating process. A 3D geometric model was constructed to calculate and analyze the electromagnetic fields and heat transfer. The simulated results showed good agreement with the experimental results. These findings have practical implications for the design of microwave cooking systems and the development of sweet potato-based products.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Wen Guo, Yvan Llave, Mika Fukuoka
Summary: This study evaluated the heating penetration in salmon muscle tissue during ohmic heating at 20 kHz. The electrical conductivities in different muscle-tissue sections of salmon were measured under various conditions, revealing significant differences especially at high frequencies. Empirical equations were derived to determine the electrical conductivities based on temperature dependence. The findings have potential value for the design of ohmic heating processes in salmon-based products.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2023)