Application of Novel Thermal Technology in Foods Processing

Leong, Sze Ying; Oey, Indrawati

doi:10.3390/foods11010125

Cited by 7 publications

(5 citation statements)

References 9 publications

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“…Energy generation (Q) is proportional to the square of the local electric field strength (I) and the electrical conductivity of the product. According to joules first law, Q=I 2 Rt…”

Section: 𝐼 = 𝑉 𝑅mentioning

confidence: 99%

“…In the era of technological advancement and consumer awareness towards the effect of food processing, minimally processed and fresh like foods are the need of consumers [1]. Conventional methods of heating have number of disadvantages such as fouling, low overall heat transfer coefficient, inefficient use of heating media and reportable loss of product quality so novel technologies like pulsed electric field, high-pressure processing, irradiation, Ohmic heating need to be introduced in food processing [2]. Ohmic heating, also known as electro-conductive heating, electroheating, electrical resistance heating or direct electrical resistance heating is a novel technique of food processing where minimum deterioration takes place concerning food quality [3].…”

Section: Introductionmentioning

confidence: 99%

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Design and Development of Continuous Ohmic Heater for Milk and Its Performance Study

Rathva,

Patel,

Pinto

et al. 2024

Eur. J. Nutr. Food. Saf.

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Present study aimed for the design and development of a continuous ohmic heating system for heating of milk. The holding capacity of the designed heater was 8.24 litre and had a 'tube in tube' type arrangement. The heat transfer area of the ohmic heater was increased by employing two stages, consisting of SS-316 pipes. Process was controlled by using an electrical panel equipped with all the required electrical components. The designed ohmic heater for milk was optimized for heating of milk temperature up to 73°C. Efficient heating of milk was heated at optimized conditions of 137.7 V (stage-1) and 72.2V(stage-2) with 1.5 l/min flowrate. The average heating rate for milk 4.6˚C/min. At optimized conditions, system performance co-efficient was found to be 86.95. The milk heated using ohmic heater showed no significant difference in the composition and sensory attributes when compared to the conventional heating method. Moreover, the alkaline phosphatase test was also parallel to the thermal heating system and milk was highly acceptable by the sensory panel and cost is considerably lower than the thermal system.

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“…Energy generation (Q) is proportional to the square of the local electric field strength (I) and the electrical conductivity of the product. According to joules first law, Q=I 2 Rt…”

Section: 𝐼 = 𝑉 𝑅mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Design and Development of Continuous Ohmic Heater for Milk and Its Performance Study

Rathva,

Patel,

Pinto

et al. 2024

Eur. J. Nutr. Food. Saf.

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“…The adequate determination of the thermal conductivity values is not only related to the design of equipment and unit operations. It provides information on the efficiency and performance of novel processing technologies, such as ohmic heating and dielectric processing [36]. Moreover, because it varies with the material compositions, it plays an important role in measuring the efficiency of complexation and emulsification [33].…”

Section: Thermal Conductivity (λ)mentioning

confidence: 99%

Physical Properties and Molecular Interactions Applied to Food Processing and Formulation

Polachini,

Morales,

Filho

et al. 2023

Processes

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Food processes have been requiring increasingly more accurately designed operations. Successful design results in products with high quality, in addition to offering energy and cost savings. To these ends, fundamental knowledge regarding the physical properties and thermodynamic mechanisms of the material is essential. The aim of this review was to highlight important concepts and applications of some thermophysical properties (density, specific heat, thermal conductivity and thermal diffusivity), as well as recent methods for their determination. The rheology of fluids and solids is widely discussed according to the concepts, classification, modeling and applications involved in food and equipment design. Herein, we report destructive and non-destructive assays for the evaluation of food properties. Due to the complexity of food systems, the effects of modifications of the structure and physicochemical reactions on the quality of the resulting food are addressed based on thermodynamic aspects. This analytical perspective was adopted in food systems rich in fats, proteins, polysaccharides and simple sugars. Using the information reported in this study, formulations and unit operations can be better designed. In addition, process failures become more predictable when fundamental knowledge is available. Therefore, food losses can be avoided, quality can be maintained and operations can be effectively resumed when deviations from ideal conditions are evidenced.

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“…Ohmic heating-induced gelation is highly dependent on heating parameters such as heating speed, heating time, and electrical conductivity (Van et al, 2021). Because ohmic heating transfers electrical energy to thermal energy, the temperature within the meal increases evenly and quickly (Rocha et al, 2020;Leong et al, 2022). There are less sensory alterations, less off-flavor, fewer nutritional losses, and less bioactive degradation as a result (Jafarpour and Hashemi, 2022).…”

Section: New Techniques Used For Surimi-based Productsmentioning

confidence: 99%

Surimi Technology and New Techniques Used For Surimi-Based Products

Dağtekin

2022

AFS

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With growing population is in the world, food requirement of people is also increasing. Therefore, increasing of the current animal protein sources or presenting to human consumption for using different methods is of great importance. Surimi is an excellent source of myofibrillar proteins, which are preserved by cryoprotectants during long-term frozen storage. Surimi is a product obtained by mixing mechanically deboned fish meat, after washing with water and chopping, mixing thickeners such as sugar, sorbitol and polyphosphate (cryoprotectant) and preservatives from freezing denaturation, and is defined as the moist frozen concentrate of myofibrillar protein in fish meat. Surimi goods with unusual gelling capabilities and high nutritional value include fish balls, kamaboko, chikuwa, and crabstick etc. Surimi is also classified as a ready-to-eat food because it does not require any preparation before eating. Nowadays, with the increase in consumer demand for ready-to-eat foods, the concern for surimi-based products has also increased. However, long-term heat processing using in production of them, which produces a certain amount of protein breakdown, decreasing textural quality and failing to fulfil customer expectations. Texture is a significant factor in influencing the quality and acceptance of seafood and fish protein-based products. Recently, non-thermal techniques such as high-pressure processing, ultrasonication, microwave, ultraviolet, ohmic heating, is used to minimise the quality loss caused by high-temperature cooking in production surimi based products.

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Application of Novel Thermal Technology in Foods Processing

Abstract: Advanced and novel thermal technologies, such as ohmic heating and dielectric heating (e [...]

Cited by 7 publications

References 9 publications

Design and Development of Continuous Ohmic Heater for Milk and Its Performance Study

Design and Development of Continuous Ohmic Heater for Milk and Its Performance Study

Physical Properties and Molecular Interactions Applied to Food Processing and Formulation

Surimi Technology and New Techniques Used For Surimi-Based Products

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