Thermal Processing Of Foods Research Articles

Effect of Microwave Heating on the Acrylamide Formation in Foods

Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.

Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food

Glycation often occurs during the thermal processing of food, and may result in changes to the structure of proteins and decreases in nutritional value. A model system consisting of β-conglycinin and sugars (d-glucose, lactose) was used to investigate the effects of glycation on the structure of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food. The results show that both d-glucose and lactose can modify β-conglycinin during thermal processing, including during boiling, sterilizing, and baking. As the degree of thermal processing increased, the molecular weight of glycated β-conglycinin increased significantly, and the secondary structure gradually changed from α-helix and β-sheet structures to random coil. The contents of free lysine (Lys) and arginine (Arg) residues in glycated β-conglycinin decreased along with the formation of protein-bound Ne-(carboxymethyl)lysine (CML) and Ne-(carboxyethyl)lysine (CEL). In addition, the major types of modification indicated by high-resolution mass spectrometry were d-glucose adduct, CML and CEL on Lys residues, and methylglyoxal-derived hydroimidazolone on Arg residues. The higher processing temperatures resulted in greater numbers of modification sites and greater contents of protein-bound AGEs.

Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice

Infrared irradiation is an alternative method for the thermal processing of foods. Lime is one of the citrus fruits and considered beneficial for human health. Dried lime juice is common in the Middle Eastern region and alternatives are desired to the conventional resistance heating method for the elimination of undesirable microorganisms. A batch infrared extraction pasteurizer (BIREP) was developed to test both infrared and conventional heating methods. Dried lime juice was treated in the BIREP using combinations of temperature (60, 75, and 90°C) and power output (350, 525, and 700 W) from infrared bulbs using a central composite design. Samples were subsequently analyzed for dependent variables of ascorbic acid content, total phenolic content, antioxidant activity, pectin methylesterase, hydroxymethyl, total plate counts, lightness, redness, and yellowness. Each combination of temperature and power was also quantified for specific infrared energy consumption, energy efficiency, and productivity. BIREP temperature and power settings were optimized for all dependent variables. The resulting optimized settings were used to process another set of dried lime juice samples. These samples were compared to control (untreated) and conventional heating samples. Sensory (appearance, aroma, taste, and overall acceptability) evaluation was conducted by a panel of humans. Infrared processing was superior to conventional processing and equivalent to control samples in all four sensory tests. The results indicated strong potential for infrared processing as a superior alternative to conventional heating for the preservation of dried lime juice. Practical applications Infrared heating offers a safe alternative to conventional resistance heating that equals or improves the consumer-desired characteristics compared to fresh dried lime juice and provides a marked improvement over conventional heating. This may allow infrared processed juice to warrant a price premium over conventional thermal processing. Since dried lime producers typically thermally process their juice using the batch method, they can switch to infrared heating to improve the quality of their processed juice and promote the resulting benefits. Cost-benefit studies would be appropriate for dried lime juice processers to evaluate the conversion of thermal processing to infrared heating to take advantage of the superior product.

3-Chloro-1, 2-propanediol inhibits autophagic flux by impairment of lysosomal function in HepG2 cells

3-chloro-1, 2-propanediol (3-MCPD) is a well-known contaminant that was produced in the thermal processing of food. Dietary intake represents the greatest source of exposure to 3-MCPD. Autophagy is an important catabolic pathway that plays an important role in liver physiological function. Evidence suggests that 3-MCPD exposure causes toxicity in liver, but the mechanism remains unknown. Here, we explored the effects of 3-MCPD on autophagic flux and traced the molecular mechanism in HepG2 cells. The data showed 3-MCPD exposure promoted the accumulation of autophagosomes in HepG2 cells. Subsequently, by detected te expression of LC3-Ⅱ and P62 and transfection of mRFP-GFP-LC3 adenovirus, we found that the accumulation of autophagosomes was caused by inhibition of autophagic flux. After that, we investigate lysosomal function and found that 3-MCPD induced lysosomal alkalinization. Further, we detected the expression of TFEB, which is a key nuclear transcription factor in control of lysosome biogenesis and function. We found that 3-MCPD inhibited the nuclear expression of TFEB and mRNA levels of some target genes of TFEB. In order to further verify the role of TFEB in autophagic flux blockage in HepG2 cells induced by 3-MCPD, we overexpressed TFEB by transfection with adenovirus and found that both autophagy inhibition and lysosomal alkalization induced by 3-MCPD were alleviated. These results suggested that 3-MCPD could induce the autophagic flux blockage in HepG2 cells. The possible mechanism was due to the destruction of lysosomal function.

Toxicity Alleviation of Carbon Dots from Roast Beef after the Formation of Protein Coronas with Human Serum Albumin.

The unique properties of nanoparticles produced during food thermal processing have attracted considerable attention. In this study, the formation of protein coronas of fluorescent carbon dots (CDs) in roast beef with human serum albumin (HSA) and the corona effect on toxicity were reported. The CDs were roughly spherical with a size in the range of 1-5 nm, which were mainly composed of carbon (68.68%), nitrogen (10.6%), and oxygen (15.98%). The CDs could readily pass through the intestine wall due to their small size and good water solubility. There was an obvious interaction between HSA and CDs, suggesting that the CDs could form protein coronas. Thermodynamic analysis results of ΔH < 0 (-13.17 ± 3.74 kJ/mol) and ΔS > 0 ( 28.04 J/mol/K) indicated that the binding of HSA-CDs was due to electrostatic interactions or hydrophobic forces. The HSA-CD coronas were distributed in the lysosomes of the cells, alleviated swelling caused by the CDs, and inhibited the decrease of mitochondrial membrane potential caused by CDs. Furthermore, the protein coronas reduced cellular reactive oxygen species production and alleviated the consumption of glutathione by the CDs, thus protecting the cells from damage. This finding provided valuable information about protein coronas in ameliorating cytotoxicity.

A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods.

Contamination of agricultural and food products by some fungi species that produce mycotoxins can result in unsafe food and feed. Mycotoxins have been demonstrated to have disease-causing activities, including carcinogenicity, immune toxicity, teratogenicity, neurotoxicity, nephrotoxicity, and hepatotoxicity. Most of mycotoxins are heat stable and cannot be easily destroyed by conventional thermal food processing or domestic cooking methods. Postharvest approaches to prevent growth of mycotoxin-producing fungi and detoxify mycotoxins from contaminated food are important topics in food safety research. Physical, chemical, and biological methods have been applied to prevent fungal growth or mycotoxin production, or to reduce mycotoxin content in the postharvest period and contribute toward mitigating against the effects of mycotoxins on human health. This literature review aims to evaluate postharvest approaches that have been applied to control both fungi growth and mycotoxin content in food and discuss their potential for upscaling to industrial scale.

Effect of germination and irradiation treatments on quality and storability of clover sprout

Sprouts are most often consumed raw; thus cooking is not used to prevent contamination from pathogens. High microbial counts on clover seeds and its sprouts are the primary factor for a short shelf life of products and potentially present pathogens may cause human illness outbreak. In this study, clover seeds were germinated with four treatments. T1 (Dipping in 20g/L Calcium hypochlorite for 20 min. +Washing with NaCL then, soaking in 2000 ppm NaCl, 12 hr. / 3 days), T2 (Dipping in Calcium hypochlorite for 20 min. then, washing tap water, 12 hr. / 3 days), T3 (Dipping in tap water + Washing by NaCL, 12 hr. / 3 days) and T4 (Dipping in tap water + washing by tap water, 12 hr. / 3 days). Trail 2, treated clover seeds in T1 and T4 were low and highly contaminated with microbial load. Clover sprouts were exposed to irradiation doses at 1, 2 and 3 kGy, to study the effect of gamma radiation on quality. Main trail, T4 was modified to dipping seeds in sterilized tap water and washing by sterilized tap water, for 12 hr. /3 days. Sprouts were exposed to irradiation doses and stored at 9°C and quality parameters were evaluated during storage. Clover sprouts can be treated with gamma radiation, a no thermal food process, to reduce microbial load and forborne pathogens and to increase shelf life. After irradiation at dose of 2 kGy, the total bacterial count decreased from 5.0x107 to 6.0x103 cfu/g, and the total coliform counts decreased from 1100 to 3 cfu/g E. coli count from 2.9x102 to  3 and Staphylococcus aureus count went down from 4.5x104 to 100 cfu/g. These results showed clover seeds germinated in sterilized tap water and irradiated at 2 kGy improved microbial safety of clover sprouts without affecting germination, chemical and quality during storage was extended to 15 day. Irradiated sprouts had similar overall acceptability quality as the non-irradiated one.

Interaction of Acrylamide, Acrolein, and 5-Hydroxymethylfurfural with Amino Acids and DNA.

Acrylamide, acrolein, and 5-hydroxymethylfurfural (HMF) are food-borne toxicants produced during the thermal processing of food. The α,β-unsaturated carbonyl group or aldehyde group in their structure can react easily with the amino, imino, and thiol groups in amino acids, proteins, and DNA via Michael addition and nucleophilic reactions in food and in vivo. This work reviews the interaction pathways of three toxins with amino acids and the cytotoxicity and changes after the digestion and absorption of the resulting adducts. Their interaction with DNA is also discussed. Amino acids ubiquitously exist in foods and are added as nutrients or used to control these food-borne toxicants. Hence, the interaction widely occurring in foods would greatly increase the internal exposure of these toxins and their derived compounds after food intake. This review aims to encourage further investigation on toxin-derived compounds, including their types, exposure levels, toxicities, and pharmacokinetics.

Formation Kinetics of Monomeric Cyclic Fatty Acid Methyl Esters of Alpha‐Linolenic Acid: Effects of Mono cis/trans Isomers

AbstractCyclic fatty acid monomers (CFAM) are formed at low levels in edible oils during thermal processing operations such as frying or refining, and inevitably become part of the diet. These proatherogenic agents may increase the levels of oxidative stress markers, and induce hepatomegaly and steatosis. However, the kinetics involved in their formation is not well known. The objective of the present study was to evaluate the effects of cis and trans isomers on cyclization reactions involved in the thermal transformation of alpha‐linolenic acid (ALA). Geometrical isomers of ALA were obtained from all‐cis ALA by nitric acid treatment. Mono‐trans isomers were concentrated using silver nitrate‐silica gel chromatography. All‐cis ALA, isomerized ALA, and a fraction at 85% mono‐trans isomers were heat treated at 275 °C in hexadecane for periods up to 24 hours, and the formation of geometrical isomers and CFAM was monitored by GC. The results show that mono‐trans isomers at carbon 9 and carbon 15 form CFAM at an accelerated rate, compared to the corresponding cis isomers, resulting in the formation of higher levels of CFAM over shorter time periods. The validation of the kinetic model was performed by solving simultaneously and nonlinearly fitting the system of coupled differential equations with experimental data. Good agreement was found between the experimental data and the predicted values. This work suggests that the use of polyunsaturated vegetable oils over extended periods for thermal processing of food may result in the formation of CFAM, in particular, if mono‐trans isomers are present in the oil.

Formation and migration of α-dicarbonyl compounds during storage and reheating of a sugary food simulation system.

The thermal processing of food results in the formation of α-dicarbonyl compounds (α-DCs) such as glyoxal (GO), methylglyoxal (MGO), 2,3-butanedione (2,3-BD), and 3-deoxyglucosone (3-DG), which are precursors of potentially harmful advanced glycation end products. Some of the α-DCs found in food products might result from chemical deterioration reactions during storage and reheating. A range of sugary food simulation systems were stored at three different temperatures (4, 25, and 37 °C) and reheated using three different processing methods to investigate the formation and migration of α-DCs. During 20 days of storage, the concentration of α-DCs declined, following which the concentration remained approximately constant. Methylglyoxal was the major α-DC affected during storage, its relative content decreasing from 233.71 to 44.12 μg mL-1 in the glucose-lysine system. The concentration of α-DCs decreased with increasing temperature. Microwave reheating increased the formation of α-DC compounds. The largest increases in 3-DG concentrations were observed in the maltose-lysine systems (24.94 to 35.74 μg mL-1 ). The concentration of α-DCs only changed a little in response to reheating at 100 °C, but declined when reheated at 150 °C. The concentration of α-DCs following storage and reheating depends on the type of sugar, lysine content, temperature, and method of reheating. © 2020 Society of Chemical Industry.

High pressure CO2 reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane

Spores of wild-type Bacillus subtilis PS533 were treated by wet heat at 75 °C for 30 min, and high pressure CO2 (HPCD) at 6.5 MPa and 30 °C or 75 °C for 30 min. The spores were analyzed for wet heat resistance (85 °C, 90 °C, 95 °C) and typical germination events including DPA release and cortex hydrolysis, inner membrane permeability, and germination triggered by nutrient (L-valine and AGFK) or non-nutrient (dodecylamine and high pressure at 150 MPa or 550 MPa) germinants. The results showed that (i) HPCD-treated spores exhibited reduced wet heat resistance compared to the untreated or wet heat-treated spores; (ii) HPCD-treated spores did not undergo typical germination events such as DPA release or cortex hydrolysis compared to normally germinated spores; (iii) HPCD-treated spores released more metal ions and exhibited decreased ability to maintain DPA, indicating that the permeability of inner membrane of HPCD-treated spores was increased; (iv) HPCD-treated spores exhibited reduced germination rate when triggered by L-valine or 150 MPa, but increased germination rate when triggered by dodecylamine or 550 MPa, suggesting that the fluidity of the inner membrane of HPCD-treated spores might be increased. These results indicated that HPCD could reduce the wet heat resistance of spores, and this resistance decrease was probably due to the modification of the inner membrane caused by HPCD. Industrial relevanceThe extremely high wet heat resistance of spores makes them a significant problem in the thermal processing of foods. Thus, it of great interest to develop a process to reduce the wet heat resistance of spores. In this work, we found that HPCD can significantly reduce the wet heat resistance of B. subtilis spores, and this was achieved by perturbing the inner membrane of spores. These results can improve our understanding of the inactivation mechanism of spores by HPCD, and also provide an alternative approach for spore inactivation in foods.

Carbon dots from roasted chicken accumulate in lysosomes and induce lysosome-dependent cell death.

Thermal processing may generate toxicants. Carbon dots (CDs) from baked foods are toxic to cells; however, their molecular mechanism is still unexplored to date. The present study investigated the effects of CDs from roasted chicken breasts on normal rat kidney (NRK) and Caco-2 cells. The average size of CDs heated at 200 °C and 300 °C was about 2.8 nm and 1.2 nm, respectively. The element and surface groups of CDs were analyzed via X-ray photoelectron spectroscopy (XPS) and Fourier transform infrared spectroscopy (FTIR), respectively. It was confirmed that the CDs were internalized in lysosomes and induced apoptosis. Furthermore, Z-VAD-FMK did not decrease the rate of apoptosis. The acquired data further confirmed that these internalized CDs enlarged lysosomes, decreased the lysosomal enzyme degradation activity and increased the lysosomal pH value. An increase in the co-localization of RIPK3 in lysosomes in the CD-treated groups was observed. The CD treatment increased the protein level of receptor interaction protein 1 (RIPK1) and receptor interaction protein 3 (RIPK3). Overall, CDs from the baked chicken breast induced lysosomal membrane permeabilization and initiated lysosome-dependent cell death and necroptosis. Our results elucidated the toxic mechanism of CDs from baked chicken breast and implied that food thermal processing at a lower temperature is beneficial to human health.

Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products

Thermal food processing has many beneficial consequences, although it also produces some unintentional undesired effects, such as the formation of potentially mutagenic and carcinogenic substances. Among them, the formation of heterocyclic aromatic amines (HAAs) has been related to the declared carcinogenicity of processed meats. In spite of this importance, HAA formation pathways remain mostly unknown, which avoids the design of targeted procedures to inhibit HAA appearance. The objective of this review is to collect information recently appeared that allow advancing in the understanding of how these compounds are produced. Particularly, the possibility that aminoimidazoazarenes are produced similarly to PhIP is discussed, including their formation by cyclizations and oligomerizations of aldehydes and creatinine under usual cooking conditions. Present data suggest that HAA formation might be related to the pool of carbonyl compounds existing in foods, the food carbonylome, which can be controlled by carbonyl-trapping agents, such as amine and phenolic compounds.

Were These Jugs and Colanders Made of Cooking Ware Fabric Intended for Cooking? Finds from the Polish Excavations of Warsaw University at Nea Paphos

The aim of the paper is to extend the standard set of ceramic vessels used for thermal processing of food with two forms: jugs and colanders. The paper presents the functional analysis of ceramic jugs and colanders made of cooking ware found in early Roman layers of the residential quarter of ancient Nea Paphos, excavated by the Polish Archaeological Mission of Warsaw University at Kato Paphos. The examination is based on the shape of the vessels, the fabric, as well as on specific traces of use visible on the pots, such as mineral deposit on the inside or soot on the outside surface.

Assessment and outlook of variable retort temperature profiles for the thermal processing of packaged foods: Plant productivity, product quality, and energy consumption

Thermal processing has been used for packaged foods for many years and remains one of the most common and safe processes to preserve foods and extend their shelf life. Advances in thermal processing in the last two decades have helped maintain its relevance in international food trades. In this study, we aimed to gain a better understanding of thermal food processing using variable retort temperature profiles (VRTPs). VRTPs were assessed to optimize processes, either by ensuring high quality level or minimizing the operating process time. Based on the research results, VRTPs could improve quality retention; however, the improvement was not sufficient to be detectable by consumers and to justify implementation of VRTPs at the industrial level. Our general assessment provided a preliminary guide for processors to discover real opportunities for VRTPs, e.g., increased productivity by reducing operating process time and energy consumption.

Phytochemical-Rich Antioxidant Extracts of Vaccinium Vitis-idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models.

Thermal treatment of proteinaceous foods generates heat-induced Maillard reaction substances including toxic advanced glycation end products (AGEs) and heterocyclic amines (HAs). It is known that plant phenolic compounds may influence Maillard reaction. This study investigated the impact of lingonberry leaf extracts on the formation of Nε -(carboxymethyl)lysine (CML) and Nε -(2-furoylmethyl)-L-lysine (furosine) in milk model system and HAs in meat-protein and meat model systems. In addition, lingonberry leaf extracts obtained by different solvents were characterized by radical scavenging, Folin-Ciocalteu assays and ultrahigh pressure liquid chromatography quadruple-time-of flight mass spectrometry (UPLC-qTOF-MS). Water extract (WE) stronger suppressed CML than furosine formation in milk model system: CML levels were reduced by nearly 40%. Moreover, quinic acid and catechin, which were abundant in WE, were effective in inhibiting CML and furosine formation. WE and acetone extract (AE) at 10 mg/mL significantly inhibited HAs formation in both model systems. However, higher suppressing effect on HAs formation showed AE, which had lower antioxidant capacity and total phenolic content values than WE. WE contained higher amounts of hydroxycinnamic acids, proanthocyanidins and flavonols, while AE was richer in flavan-3-ols and arbutin derivatives. It indicates that the composition of phenolics might be a major factor for explaining different effect of extracts from the same plant on HAs formation. In general, the results suggest that lingonberry leaves is a promising source of phytochemicals for inhibiting toxic Maillard reaction products and enriching foods with plant bioactive compounds. PRACTICAL APPLICATION: The increased consumption in processed foods has been linked with the increased risks of various diseases, while thermal food processing is required to develop flavor, insure safety, and extend shelf life. Therefore, developing effective technological means for inhibiting the formation of heat-induced toxic substances is an important task. This study showed a potential of lingonberry leaf extracts containing health beneficial phytochemicals to suppress the formation of toxic Maillard reaction products during heating of milk and meat.

Structural and physicochemical/digestion characteristics of potato starch-amino acid complexes prepared under hydrothermal conditions

Amino acids (AAs) are increasingly applied as nutrient supplements and played a crucial role in human nutrition and health maintenance. The objectives were to evaluate the effects of different AAs on the physicochemical and digestive properties of potato starch (PS); and investigate whether heat moisture treatment (HMT) or annealing (ANN) had different impacts on the complexes between starch and AAs. PS mixed with different AAs, represented by Lys, Ser, Ala, and Asp, were modified by HMT and ANN. Both different AAs addition and hydrothermal treatments significantly increased the pasting and gelatinization temperatures, and decreased swelling power, peak viscosity and enthalpy change for physically mixed samples. In general, different AAs retarded the recrystallization of PS, while hydrothermal treatments promoted retrogradation of PS. The addition of different AAs decreased the RDS and increased RS contents for all cooked samples. Electrostatic interactions between PS with phosphate-monoester derivatives and different charge-carrying AAs formed during hydrothermal treatments, resulting in modify physicochemical and digestive properties of PS. HMT showed greater influence on physicochemical and digestive properties of PS-AA complexes than ANN. This study will enrich interaction theory between starch and AAs, and improve the nutritional values of PS-based products during food thermal processing.

Energy and exergy analysis of induction-assisted batch processing in food production: a case study—strawberry jam production

Traditional and additive free conservation techniques for long shelf life of fruits can be counted as drying and canning or processing to jam–marmalade. Conventional systems consume fuel or electricity to produce required energy with low efficiency due to losses and irreversibilities through heat transfer. For strawberry jam production, heat is applied as a batch system by vacuum-jacketed agitated vessel with a water or heating oil (heat transfer fluid—HTF), which is heated by electricity inside the jacket. In this study, energy and exergy efficiencies of conventional jacketed vessels and inductive heater were compared theoretically for jam processing. It is found that water and HTF used systems works with 82.27% and 93.38% energy efficiencies, respectively, while inductive processing system works with 95.00% efficiency. In terms of irreversibilities, the inductive system generates 79.90 kJ K−1 entropy, while other systems generate 674.19 kJ K−1 for HTF system and 753.90 kJ K−1 for the water system. It is determined that the batch system with induction heater needs less energy and exergy input than conventional electrical heater systems to provide the same desired output. Direct heating by induction heater has several benefits at thermal food processing systems as strawberry jam production by lowering energy and exergy losses.

The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips

Moisture content plays a pivotal role in the kinetic modelling of the quality attributes during thermal processing of foods. Vacuum frying of mango chips, was chosen to demonstrate the applicability of this novel modelling approach that links a dynamic moisture model to models for changes in fat content, texture, and color. Results show that moisture loss is best described by an exponential model with an Ea of 40.0 ± 4.2 and 27.2 ± 2.3 kJ mol−1 for unripe and ripe mango respectively. The dynamic moisture content was linked to the fat content by a Gompertz model, and to the hardness by an exponential model. By using thermodynamic principles, the moisture model predicts the dynamic local product temperature that can be linked to the reaction rates of the consecutive color change reaction models. The integration of these models is a powerful tool in product and process optimization to produce high quality vacuum fried fruit products. Industrial relevance textFood moisture content changes during many thermal processing techniques but it also plays a pivotal role in changes of the quality attributes of foods. Quality change models were developed that integrate changes in the moisture content with changes in quality attributes. These models can be applied to produce a minimal fat content and low moisture content while getting a desired color change and/or to produce a specific texture characteristics. Moisture dependent models for quality changes are powerful tools for optimizing many other products and process.

Cross-helix corrugation: The optimal geometry for effective food thermal processing

In the present paper, an innovative and effective heat transfer enhancement technique for food processing, cross-helix profile wall corrugation, is proposed and tested. In the food industry, the two most promising corrugation profiles are the transversal and single-helix ones because they both satisfy hygienic design principles. Among the available wall corrugation techniques, transversal corrugation allows for the highest heat transfer performance, and the spirally corrugated tubes guarantee the easiest manufacturing. For this reason, single-helix corrugated tubes are the most commonly employed in heat exchangers for food processing. The cross-helix profile presented in this work represents an intermediate solution between transversal and single-helix corrugation aimed at combining their positive aspects.One of the main goals of the current research is to identify an optimal geometry that maximises the heat transfer performance by limiting the pressure drop augmentation for this specific engineering application (i.e., food thermal processing). For this purpose, the effect of the geometrical parameters of the corrugation profile is investigated by varying two of the most influent quantities in terms of heat transfer performance and pressure drop: corrugation depth and corrugation pitch. Six pipes characterised by different cross-helix corrugations are tested. Their performance is evaluated by studying the forced convective heat transfer in the Reynolds and Prandtl numbers ranges (50–14,000 and 5–150, respectively), using ethylene glycol, water and a mixture of the two as the working fluids.The outcomes show that corrugation depth plays a crucial role in enhancing the heat transfer performance of the tested pipes. An optimal geometry is established, and correlations to describe its thermal and fluid flow behaviours are proposed. This optimal geometry shows superior performance to that of the most widely adopted types of corrugation. For the low/intermediate Reynolds number range (i.e., 200–2000), the efficiency of the proposed cross-helix profile is up to three times greater than that of the single helix and is also greater than that of transversally corrugated tubes. These outcomes make cross-helix a recommended option to be used in the design of optimised heat exchangers.Because the studied geometry is expressly developed for food industry application, a set of measurements is also performed in which apricot juice is adopted as the working fluid. The findings confirm the efficiency of the proposed correlations with non-Newtonian fluid foods and enable them to be extended to a wide range of real food industrial applications.