Comparison of energy consumption, color, ascorbic acid and carotenoid degradation in guava (Psidium guajava) pulp during conventional and ohmic heating

Giuliangeli, Vanessa Cipriani; Ströher, Gylles Ricardo; Shirai, Marianne Ayumi

doi:10.1007/s13197-022-05607-w

J Food Sci Technol

2022

DOI: 10.1007/s13197-022-05607-w

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Comparison of energy consumption, color, ascorbic acid and carotenoid degradation in guava (Psidium guajava) pulp during conventional and ohmic heating

Vanessa Cipriani Giuliangeli

Gylles Ricardo Ströher

Marianne Ayumi Shirai

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2024

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Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Astráin-Redín,

Ospina,

Cebrián

et al. 2024

Food Eng Rev

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Ohmic heating (OH) of food has been investigated for many years as an alternative to conventional heating because it allows fast and homogeneous heating. The processing parameters that influence the most uniformity of the heating in OH are the electric field strength and the frequency. Therefore, recent trends have focused on studying the application of frequencies in the order of kHz and electric fields higher than 100 V/cm. In this regard, and considering only the applied field strength in a way to easily differentiate them, three ohmic systems could be distinguished: OH (< 100 V/cm), moderated electric fields (MEF) (100–1000 V/cm), and ohmic-pulsed electric fields (ohmic-PEF) (> 1000 V/cm). The advantages of applying higher electric fields (MEF and ohmic-PEF) over OH are, on the one hand, their much higher heating rate and, on the other hand, their capability to electroporate cells, causing the release of intracellular ionic compounds, and therefore, uniformizing the electrical conductivity of the product. This strategy is especially interesting for large solid foods where conventional heating applications lead to large temperature gradients and quality losses due to surface overtreatment. Therefore, the aim of this work is to review the state of the art of OH technologies, focusing on MEF and ohmic-PEF. The advantages and disadvantages of MEF and ohmic-PEF compared to OH and their potential for improving processes in the food industry are also discussed.

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Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Astráin-Redín,

Ospina,

Cebrián

et al. 2024

Food Eng Rev

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show abstract

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Comparison of energy consumption, color, ascorbic acid and carotenoid degradation in guava (Psidium guajava) pulp during conventional and ohmic heating

Cited by 1 publication

References 28 publications

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields

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