Food processing and preservation using ohmic heating
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Published
Sep 20, 2021
Manjunatha Reddy
Kusum Warad
Sumathra Manokaran
Abstract
Presently, there is an upsurge in demand for alternative modern heating technologies; ohmic heating, offers significant potential for ensuring speedy and uniform food heating, resulting in microbiologically stable and high-quality foods along with a wide range of real and potential applications in the food industry, water distillation, seafood processing and so on. It is defined as a procedure that involves passing an electric current through materials to heat them. In this technology, since the energy is dispersed directly into the consumables, there is no need to transport heat across solid liquid interfaces or within solid particles. This study gives a thorough examination of ohmic heating current applications, operation characteristics, and design configurations. According to the study, OH is a promising alternative modern heating technology for meeting the demand for industrial and domestic heating. A great amount of work remains to be done in order to improve device design and optimise the efficacy of this technology in the field of packaged foodstuffs and space food product manufacturers. Diverse economic studies would also be crucial in establishing the total cost and viability of commercialising this technology in food processing.
How to Cite
Reddy, M., Warad, K. ., & Manokaran, S. (2021). Food processing and preservation using ohmic heating. SPAST Abstracts, 1(01). Retrieved from https://spast.org/techrep/article/view/1039
Article Details
Keywords
Electrodes, food, heat, ohmic, volumetric
References
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[2] Marra F, Zell M, Lyng JG, Morgan DJ and Cronin DA (2009) Analysis of heat transfer during ohmic processing of solid food. J Food Eng; 91:56–63.
[3] Ye X, Ruan R, Chen P and Doona C (2004) Simulation and verification of ohmic heating in static heater using MRI temperature mapping. LWT—Food Sci Technol; 37:49–58.
[4] A. Goullieux and J.-P. Pain (2014) Chapter 22 - Ohmic Heating,‖ D.-W. B. T.-E. T. for F. P. (Second E. Sun, Ed. San Diego: Academic Press, pp. 399–426.
[5] S. M. B. Hashemi, M. R. Mahmoudi, R. Roohi, I. Torres, and J. A. Saraiva (2019) Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice,‖ LWT, vol. 111, pp. 821– 828.
[6] N. Kaur and A. K. Singh (2016) Ohmic Heating: Concept and Applications—A Review,‖ Crit. Rev. Food Sci. Nutr., vol. 56, no. 14, pp. 2338–2351.
[7] K. Samprovalaki, S. Bakalis, and P. J. Fryer (2007) Ohmic heating: models and measurements,‖ in Heat Transfer in Food Processing, vol. 13, WIT Press, pp. 159–186.
[8] Kolbe E, Park JW, Well JH, Flugstad BA and Zhao Y (2001) Capacitive dielectric heating system. U.S. Patent, 6,303,166.
[9] Lima M, Heskett BF and Sastry SK (1999) The effect of frequency and waveform on the electrical conductivity-temperature profiles of turnip tissue. J Food Process Eng 22:41–54
[10] M. Zell, J. G. Lyng, D. J. Morgan, and D. A. Cronin (2011) Minimising heat losses during batch ohmic heating of solid food,‖ Food Bioprod. Process., vol. 89, no. 2, pp. 128–134.
[11] Palaniappan, S., & Sastry, S. K. (1991a). Electrical conductivities of selected solid foods during ohmic heating. Journal of Food Process Engineering, 14, 221e236.
[12] Palaniappan, S., & Sastry, S. K. (1991b). Electrical conductivity of selected juices: influences of temperature, solids content, applied voltage, and particle size. Journal of Food Process Engineering, 14, 247e260.
[13] Assiry AM, Gaily MH, Alsamee M and Sarifudin A (2010) Electrical conductivity of seawater during ohmic heating. Desalination; 260:9–17.
[14] Assiry A, Sastry SK and Samaranayake C. Degradation (2003) kinetics of ascorbic acid during ohmic heating with stainless steel electrodes. J Appl Electrochem; 33:187–96.
[15] Assiry AM (2011) Application of ohmic heating technique to approach near-ZLD during the evaporation process of seawater. Desalination; 280:217–23.
[16] Ward DR and Price RJ (1992) Food microbiology: exact use of an inexact science. In The NFI Green Book, vol 3, pp 34–42. National Fisheries Institute, Washington, DC.
[17] Wu H, Kolbe E, Flugstad B, Park JW and Yongsawatdigul J (1998) Electrical properties of fish mince during multi-frequency ohmic heating. J Food Sci 63(6):1029–1032.
[18] R. de Quadros Rodrigues (2018) Evaluation of nonthermal effects of electricity on inactivation kinetics of Staphylococcus aureus and Escherichia coli during ohmic heating of infant formula,‖ J. Food Saf., vol. 38, no. 1, p. e12372.
[19] Malik, A U, Al-Ghamdi, M A and Hodhan A H. (2001) Investigation on the boiler tubes of Boiler #4, Jeddah-testing for microstructure and life prediction. In: Ninth middle east corrosion conference & exhibition in Bahrain.
[20] M. C. Knirsch, C. Alves dos Santos, A. A. Martins de Oliveira Soares Vicent, and T. C. Vessoni Penna, (2010) Ohmic heating – a review,‖ Trends Food Sci. Technol., vol. 21, no. 9, pp. 436–441.
[21] A. Demirdöven and T. Baysal, (2014) Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice,‖ J. Food Sci. Technol., vol. 51, no. 9, pp. 1817–1826.
[22] McKenna BM, Lyng J and Brunton N, Shirsat N (2006) Advances in radio frequency and ohmic heating of meats. J Food Eng; 77:215–29.
[23] B. Brochier, G. D. Mercali, and L. D. F. Marczak (2016) Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating,‖ LWT, vol. 74, pp. 396–403.
[24] Kulshrestha SA and Sastry SK (2006) Low-frequency dielectric changes in cellular food material from ohmic heating: effect of end point temperature. Innovative Food Sci Emerg Technol; 7:257–62.
[25] B. Duygu and G. Ümit (2015) Application of Ohmic Heating System in Meat Thawing,‖ Procedia - Soc. Behav. Sci., vol. 195, pp. 2822–2828.
[26] H. Bozkurt and F. İcier (2012) OHMIC THAWING OF FROZEN BEEF CUTS,‖ J. Food Process Eng., vol. 35, no. 1, pp. 16–36.
[27] Ghnimi S, Flach-Malaspina N, Dresch M, Delaplace G and Maingonnat JF (2008) Design and performance evaluation of an ohmic heating unit for thermal processing of highly viscous liquids. Chem Eng Res Des; 86:626–32.
[28] L. Liu, Y. Llave, Y. Jin, D. Zheng, M. Fukuoka, and N. Sakai (2017) Electrical conductivity and ohmic thawing of frozen tuna at high frequencies,‖ J. Food Eng., vol. 197, pp. 68–77.
[29] Icier F (2012) Novel thermal and non-thermal technologies for fluid foods. In: Cullen PJ, Tiwari BK, Valdramidis VP, editors. Ohmic heating of fluid foods. San Diego: Academic Press. p. 305–67 (Chapter 11).
[30] M. Aamir and W. Jittanit (2017) Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds,‖ Innov. Food Sci. Emerg. Technol., vol. 41, pp. 224– 234.
[31] R. N. Pereira (2016) Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato,‖ LWT, vol. 74, pp. 493–503.
[32] Saving energy with, electric resistance heating, 1997 DOE/GO-10097-381 FS 230.
[33] Halden K, AlwisAap De and Fryer Pj (1990) Changes in the electrical conductivity of foods during ohmic heating. Int J Food Sci Technol; 25:9–25.
[34] McKenna BM, Lyng J, Brunton N, Shirsat N (2006) Advances in radio frequency and ohmic heating of meats. J Food Eng 77:215–229.
[35] Assiry AM (2011) Application of ohmic heating technique to approach near-ZLD during the evaporation process of seawater. Desalination; 280:217–23.
[36] Palaniappan S, Sastry SK (1991) Electrical conductivities of selected foods during ohmic heating. J Food Process Eng 14:221–236.
[37] E. Vorobiev and N. Lebovka (2009) Electrotechnologies for Extraction from Food Plants and Biomaterials. New York, NY: Springer New York.
[38] M. Sakr and S. Liu (2014) A comprehensive review on applications of ohmic heating (OH),‖ Renew. Sustain. Energy Rev., vol. 39, pp. 262–269.
[39] W.-I. Cho, J. Y. Yi, and M.-S. Chung (2016) Pasteurization of fermented red pepper paste by ohmic heating,‖ Innov. Food Sci. Emerg. Technol., vol. 34, pp. 180–186.
[40] Simpson, DP. (1994). Internal resistance ohmic heating apparatus for fluids, UK patent no. GB2268671A.
[41] A. Goullieux and J.-P. Pain (2014) Chapter 22 - Ohmic Heating,‖ D.-W. B. T.-E. T. for F. P. (Second E. Sun, Ed. San Diego: Academic Press, pp. 399–426.
[42] L. P. Cappato (2017) Ohmic heating in dairy processing: Relevant aspects for safety and quality,‖ Trends Food Sci. Technol., vol. 62, pp. 104–112.
[43] V. L. M. Silva, L. M. N. B. F. Santos, and A. M. S. Silva (2017) Ohmic Heating: An Emerging Concept in Organic Synthesis,‖ Chem. – A Eur. J., vol. 23, no. 33, pp. 7853–7865.
[44] H. Jaeger (2016) Opinion on the use of ohmic heating for the treatment of foods,‖ Trends Food Sci. Technol., vol. 55, pp. 84–97.
[45] Datta AK, Hu W (1992) Optimization of quality in microwave heating. Food Tech 46(12):53–56.
[46] Varghese KS, Pandey MC, Radhakrishna K and Bawa AS (2014) Technology, applications and modelling of ohmic heating: a review. J Food Sci Technol;51(10):2304-2317.
[47] Marcos Camargo Knirsch, Carolina Alves dos Santos, António Augusto Martins de Oliveira Soares Vicente, Thereza Christina Vessoni Penna (2010) Ohmic heating – a review, Trends in Food Science & Technology, Volume 21, Issue 9, Pages 436-441.
[2] Marra F, Zell M, Lyng JG, Morgan DJ and Cronin DA (2009) Analysis of heat transfer during ohmic processing of solid food. J Food Eng; 91:56–63.
[3] Ye X, Ruan R, Chen P and Doona C (2004) Simulation and verification of ohmic heating in static heater using MRI temperature mapping. LWT—Food Sci Technol; 37:49–58.
[4] A. Goullieux and J.-P. Pain (2014) Chapter 22 - Ohmic Heating,‖ D.-W. B. T.-E. T. for F. P. (Second E. Sun, Ed. San Diego: Academic Press, pp. 399–426.
[5] S. M. B. Hashemi, M. R. Mahmoudi, R. Roohi, I. Torres, and J. A. Saraiva (2019) Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice,‖ LWT, vol. 111, pp. 821– 828.
[6] N. Kaur and A. K. Singh (2016) Ohmic Heating: Concept and Applications—A Review,‖ Crit. Rev. Food Sci. Nutr., vol. 56, no. 14, pp. 2338–2351.
[7] K. Samprovalaki, S. Bakalis, and P. J. Fryer (2007) Ohmic heating: models and measurements,‖ in Heat Transfer in Food Processing, vol. 13, WIT Press, pp. 159–186.
[8] Kolbe E, Park JW, Well JH, Flugstad BA and Zhao Y (2001) Capacitive dielectric heating system. U.S. Patent, 6,303,166.
[9] Lima M, Heskett BF and Sastry SK (1999) The effect of frequency and waveform on the electrical conductivity-temperature profiles of turnip tissue. J Food Process Eng 22:41–54
[10] M. Zell, J. G. Lyng, D. J. Morgan, and D. A. Cronin (2011) Minimising heat losses during batch ohmic heating of solid food,‖ Food Bioprod. Process., vol. 89, no. 2, pp. 128–134.
[11] Palaniappan, S., & Sastry, S. K. (1991a). Electrical conductivities of selected solid foods during ohmic heating. Journal of Food Process Engineering, 14, 221e236.
[12] Palaniappan, S., & Sastry, S. K. (1991b). Electrical conductivity of selected juices: influences of temperature, solids content, applied voltage, and particle size. Journal of Food Process Engineering, 14, 247e260.
[13] Assiry AM, Gaily MH, Alsamee M and Sarifudin A (2010) Electrical conductivity of seawater during ohmic heating. Desalination; 260:9–17.
[14] Assiry A, Sastry SK and Samaranayake C. Degradation (2003) kinetics of ascorbic acid during ohmic heating with stainless steel electrodes. J Appl Electrochem; 33:187–96.
[15] Assiry AM (2011) Application of ohmic heating technique to approach near-ZLD during the evaporation process of seawater. Desalination; 280:217–23.
[16] Ward DR and Price RJ (1992) Food microbiology: exact use of an inexact science. In The NFI Green Book, vol 3, pp 34–42. National Fisheries Institute, Washington, DC.
[17] Wu H, Kolbe E, Flugstad B, Park JW and Yongsawatdigul J (1998) Electrical properties of fish mince during multi-frequency ohmic heating. J Food Sci 63(6):1029–1032.
[18] R. de Quadros Rodrigues (2018) Evaluation of nonthermal effects of electricity on inactivation kinetics of Staphylococcus aureus and Escherichia coli during ohmic heating of infant formula,‖ J. Food Saf., vol. 38, no. 1, p. e12372.
[19] Malik, A U, Al-Ghamdi, M A and Hodhan A H. (2001) Investigation on the boiler tubes of Boiler #4, Jeddah-testing for microstructure and life prediction. In: Ninth middle east corrosion conference & exhibition in Bahrain.
[20] M. C. Knirsch, C. Alves dos Santos, A. A. Martins de Oliveira Soares Vicent, and T. C. Vessoni Penna, (2010) Ohmic heating – a review,‖ Trends Food Sci. Technol., vol. 21, no. 9, pp. 436–441.
[21] A. Demirdöven and T. Baysal, (2014) Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice,‖ J. Food Sci. Technol., vol. 51, no. 9, pp. 1817–1826.
[22] McKenna BM, Lyng J and Brunton N, Shirsat N (2006) Advances in radio frequency and ohmic heating of meats. J Food Eng; 77:215–29.
[23] B. Brochier, G. D. Mercali, and L. D. F. Marczak (2016) Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating,‖ LWT, vol. 74, pp. 396–403.
[24] Kulshrestha SA and Sastry SK (2006) Low-frequency dielectric changes in cellular food material from ohmic heating: effect of end point temperature. Innovative Food Sci Emerg Technol; 7:257–62.
[25] B. Duygu and G. Ümit (2015) Application of Ohmic Heating System in Meat Thawing,‖ Procedia - Soc. Behav. Sci., vol. 195, pp. 2822–2828.
[26] H. Bozkurt and F. İcier (2012) OHMIC THAWING OF FROZEN BEEF CUTS,‖ J. Food Process Eng., vol. 35, no. 1, pp. 16–36.
[27] Ghnimi S, Flach-Malaspina N, Dresch M, Delaplace G and Maingonnat JF (2008) Design and performance evaluation of an ohmic heating unit for thermal processing of highly viscous liquids. Chem Eng Res Des; 86:626–32.
[28] L. Liu, Y. Llave, Y. Jin, D. Zheng, M. Fukuoka, and N. Sakai (2017) Electrical conductivity and ohmic thawing of frozen tuna at high frequencies,‖ J. Food Eng., vol. 197, pp. 68–77.
[29] Icier F (2012) Novel thermal and non-thermal technologies for fluid foods. In: Cullen PJ, Tiwari BK, Valdramidis VP, editors. Ohmic heating of fluid foods. San Diego: Academic Press. p. 305–67 (Chapter 11).
[30] M. Aamir and W. Jittanit (2017) Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds,‖ Innov. Food Sci. Emerg. Technol., vol. 41, pp. 224– 234.
[31] R. N. Pereira (2016) Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato,‖ LWT, vol. 74, pp. 493–503.
[32] Saving energy with, electric resistance heating, 1997 DOE/GO-10097-381 FS 230.
[33] Halden K, AlwisAap De and Fryer Pj (1990) Changes in the electrical conductivity of foods during ohmic heating. Int J Food Sci Technol; 25:9–25.
[34] McKenna BM, Lyng J, Brunton N, Shirsat N (2006) Advances in radio frequency and ohmic heating of meats. J Food Eng 77:215–229.
[35] Assiry AM (2011) Application of ohmic heating technique to approach near-ZLD during the evaporation process of seawater. Desalination; 280:217–23.
[36] Palaniappan S, Sastry SK (1991) Electrical conductivities of selected foods during ohmic heating. J Food Process Eng 14:221–236.
[37] E. Vorobiev and N. Lebovka (2009) Electrotechnologies for Extraction from Food Plants and Biomaterials. New York, NY: Springer New York.
[38] M. Sakr and S. Liu (2014) A comprehensive review on applications of ohmic heating (OH),‖ Renew. Sustain. Energy Rev., vol. 39, pp. 262–269.
[39] W.-I. Cho, J. Y. Yi, and M.-S. Chung (2016) Pasteurization of fermented red pepper paste by ohmic heating,‖ Innov. Food Sci. Emerg. Technol., vol. 34, pp. 180–186.
[40] Simpson, DP. (1994). Internal resistance ohmic heating apparatus for fluids, UK patent no. GB2268671A.
[41] A. Goullieux and J.-P. Pain (2014) Chapter 22 - Ohmic Heating,‖ D.-W. B. T.-E. T. for F. P. (Second E. Sun, Ed. San Diego: Academic Press, pp. 399–426.
[42] L. P. Cappato (2017) Ohmic heating in dairy processing: Relevant aspects for safety and quality,‖ Trends Food Sci. Technol., vol. 62, pp. 104–112.
[43] V. L. M. Silva, L. M. N. B. F. Santos, and A. M. S. Silva (2017) Ohmic Heating: An Emerging Concept in Organic Synthesis,‖ Chem. – A Eur. J., vol. 23, no. 33, pp. 7853–7865.
[44] H. Jaeger (2016) Opinion on the use of ohmic heating for the treatment of foods,‖ Trends Food Sci. Technol., vol. 55, pp. 84–97.
[45] Datta AK, Hu W (1992) Optimization of quality in microwave heating. Food Tech 46(12):53–56.
[46] Varghese KS, Pandey MC, Radhakrishna K and Bawa AS (2014) Technology, applications and modelling of ohmic heating: a review. J Food Sci Technol;51(10):2304-2317.
[47] Marcos Camargo Knirsch, Carolina Alves dos Santos, António Augusto Martins de Oliveira Soares Vicente, Thereza Christina Vessoni Penna (2010) Ohmic heating – a review, Trends in Food Science & Technology, Volume 21, Issue 9, Pages 436-441.
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SF1: Societies, Sustainability, Food and Agriculture