Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation

Abstract

The popularity of senior-friendly food has been increasing as the world enters the age of an aging society. It is required that senior-friendly food products are processed with the new concept of processing techniques that do not destroy the nutritional and sensory values. Ohmic heating can be an alternative to conventional heating methods for processing senior-friendly food with retaining excellent taste and quality because of less destruction of nutrients in the food. In this study, the ohmic–vacuum combination heating system was developed to process a multiphase type of senior-friendly food. Changes in physical and electrical properties of senior-friendly model foods were investigated depending on the experimental conditions such as vacuum pressure intensity and vacuum pretreatment time. Numerical simulations based on the experimental conditions were performed using COMSOL multiphysics. The ohmic–vacuum combination heating method with agitation reduced the heating time of the model food, and non-uniform temperature distribution in model food was successfully resolved due to the effect of vacuum and agitation. Furthermore, the difference was found in the hardness of solid particles depending on the vacuum treatment time and intensity after the heating treatment. The ohmic–vacuum combination heating system appeared effective when applying for the senior-friendly foods in multiphase form. The simulation results matched reasonably well with the experimental data, and the data predicted through simulation could save the cost and time of experimentation.

Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products

“…The effects of vacuum pressure intensity and action time on the physical and electrical properties of foods with solid–liquid mixtures were discussed. It was found that the combined technique shortened the heating time of foods and solved the problem of uneven temperature distribution [ 81 ]. This provides an idea for the processing of prepared fried rice.…”

The pharmacokinetics profiles, pharmacological properties, and toxicological risks of dehydroevodiamine: A review

“…At present, the world has already entered an aging society (Joe et al, 2021). For the elderly, maintaining normal cognitive function is the guarantee of high-quality life.…”

Application of Novel Thermal Technology in Foods Processing

“…Apart from MW processing, the use of ohmic heating is another alternative technology to sterilize and pasteurize heat sensitive food products that can provide better thermal uniformity, a high heating rate and energy efficiency. The work of Joe et al [ 5 ] took a novel approach developing an ohmic–vacuum combination (OH-VC) heating system to process a multiphase type of senior-friendly food. Changes in the physical and electrical properties of senior-friendly model foods were investigated depending on the experimental conditions such as vacuum pressure intensity and vacuum pretreatment time.…”