Continuous ohmic heating system for the pasteurization of fermented red pepper paste

Changes in the physicochemical, rheological, biological, and sensorial properties of habanero chili pastes affected by ripening stage, natural preservative and thermal processing

“…Cepeda & Collado, (2014) reported that the pseudo-plasticity could be attributed to the alterations in the molecular structure due to shear stress that produces an orientation of the particles with the flow direction (Meléndez-Martínez et al, 2010). Cho et al (2017) attributed the shearthinning movement to the particle aggregation from particle interaction in the fermented red pepper paste. Carrillo-Navas et al (2014) reported that in the shear thinning region, as the shear rate produces a stronger flow pattern, the particles are aligned along the flow direction.…”

Modelling and Simulation of an Ohmic Heating Process

“…In the second case study, Pesso T. and Piva S. [21] examined the fluid mass flow rate influence on the process outlet temperature, using the same process factors (Table 3) but the convection heat transfer coefficient. Its value is calculated according to Equation (11)…”

“…Sarang and others [10] stated that uniform and rapid heating which results in less thermal damage in comparison with other conventional heating methods can be achieved using Ohmic Heating. Cho W. I. and others [11] showed that OH can achieve the target heating temperature of a fermented red pepper paste in 46.21 seconds in comparison with the conventional methods which took 91 minutes. Moreover, OH provided more uniform heating and produced a better microbial inactivation effect than the CH methods.…”

Optimization of ohmic heating assisted hydrodistillation of cinnamon and bay leaf essential oil

“…Ohmic heating technology has supremacy over the conventional methods in terms of uniformly heating, improving food quality, diminishing energy consumption and cost, advancing energy efficiencies, making it possible to heat food quickly (Hashemi et al, 2019; Knirsch et al, 2010; Varghese et al, 2014). Some ohmic heating applications were done successfully including blanching (Allali et al, 2010), evaporation (Cokgezme et al, 2017), dehydration (Moreno et al, 2017), fermentation (Gavahian & Tiwari, 2020), extraction (Aamir & Jittanit, 2017; Saberian et al, 2017), sterilization (Choi et al, 2015; Mesías et al, 2016), pasteurization (Achir et al, 2016; Cho et al, 2017) and thawing (Icier et al, 2017; Liu et al, 2017). OAHD, combination of ohmic heating and hydrodistillation, is also an area researchers are interested in (Gavahian et al, 2020; Gavahian & Farahnaky, 2018; Hashemi et al, 2019; Taban et al, 2018).…”