Temelkovska, Katerina and Trajkovska-Petkoska, Anka and Nikolovska Nedelkoska, Daniela (2024) Application of ohmic heating in the food industry, impact on food components and “Hurdle approach”. International Journal of food technology and nutrition.
Full text not available from this repository.Abstract
The application of thermal processes in the food industry causes a decrease in the quality of the final product,
such as nutritional value and organoleptic characteristics. Many alternative methods offer uniform and rapid
heating and provide the desired microbial lethality without reducing overall product quality. Ohmic heating is
an emerging technique for food processing that has been used in recent decades as an alternative to
conventional heating. It is a rapid heating method with big potential in the food industry.
More particularly, ohmic heating of food is used for microbial inactivation, blanching, fermentation,
gelatinization, peeling, evaporation, drying, extraction, pasteurization, and sterilization. This review
summarizes the application of ohmic heating to different types of food products, the impact on food
components, as well as the synergistic effect of ohmic heating with other non-thermal preservation techniques
as well as the case of its combination with packed food items.
The optimization of the ohmic heating approach reduces the duration of the process, achieves microbial and
enzyme stability, increases the yield, and preserves the organoleptic and bioactive components in food
commodities. Applying ohmic heating in combination with other non-thermal food preservation techniques
such as UV-C radiation, pulsed electric field, high pressure, ultrasound, vacuum and the addition of
preservatives contributes to reducing the intensity of the applied electric field, the temperature, and the
treatment. In addition, it contributes to the extension of the shelf life as well as preserving the nutritional and
organoleptic quality of food.
Keywords: ohmic heating, food processing, conductivity, synergism, nutritional quality
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Materials engineering Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 20 Feb 2025 11:31 |
| Last Modified: | 20 Feb 2025 11:31 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/10760 |
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