期刊
APPLIED SCIENCES-BASEL
卷 11, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/app11062507
关键词
ohmic; microbial inactivation; bioactive compounds; PME; bacteria
类别
资金
- National Science and Engineering Research Council of Canada [RGPIN-2018-04735]
Ohmic heating, as an emerging technology, offers faster heating, lower energy consumption, heating homogeneity, and shorter processing time compared to conventional heating methods.
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.
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