Abstract
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.
Highlights
The results indicated that ohmic heating has a ing has a huge potential for rapid and homogeneous heating of liquid and semi-so huge potential for rapid and homogeneous of liquid and semi-solid foods,Ohmic resulting foods, resulting in a safe andheating high-quality microbiological product
This study evaluated the inactivation of vegetative microorganisms by ohmic heating at 12 kHz and 300 kHz compared to non-thermal effects
The results found that the inactivation levels by kilohertz ohmic heating were not increased compared to conventional heat treatment
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. A lot of research has focused on developing alternatives to conventional thermal technologies, such as reciprocation thermal processing [4], controlled agitation processing [5], microwave, radio frequency [6], and ohmic heating [7] These alternative technologies have advantages of lower temperature and shorter time requirements than conventional methods, and are more energy-efficient, sustainable, and environmentally friendly. This result confirmed that the consumed energy by ohmic heating was 4.6–5.3 times lower than the energy consumption by the traditional heating method [23] As this new technique is gaining growing industrial interest, highlighting recent research work on the impact of the ohmic technique for potential industrial applications is highly desired in the food industry. This review emphasizes opportunities and limitations in the ohmic processing of foods, which can be possibly explored for commercial exploitation
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