Ohmic heating of blended citrus juice: Numerical modeling of process and bacterial inactivation kinetics

Hashemi, Seyed Mohammad Bagher; Roohi, Reza

doi:10.1016/j.ifset.2019.01.012

Cited by 40 publications

(29 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This phenomenon indicated that OH‐treated samples had more uniform temperature distribution compared to WB‐treated ones. For WB, the heat was transferred through the heating cell walls and gradually reached the center of the samples; however, for the OH process, the global heat generation produced a more uniform and more rapid temperature rise (Hashemia & Roohi, ). The similar study on ground beef heated to 70°C by OH was also reported by Bozkurt and Icier (), who found that the rapid heat generation inside the samples during OH (26–126 s) could cause more uniform temperature distribution compared to conventional electric grill heating (373–417 s).…”

Section: Discussionsupporting

confidence: 79%

“…however, for the OH process, the global heat generation produced a more uniform and more rapid temperature rise (Hashemia & Roohi, 2019). The similar study on ground beef heated to 70°C by OH was also reported by Bozkurt and Icier (2010b), who found that the rapid heat generation inside the samples during OH (26-126 s) could cause more uniform temperature distribution compared to conventional electric grill heating (373-417 s).…”

Section: Discussionsupporting

confidence: 65%

See 1 more Smart Citation

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Tian

Shao

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

The effects associated with fat content (0% to 40%) of pork batter and the positions (center and surface) on both ohmic heating (OH) and water bath heating (WB) treated samples, were investigated. The OH achieved a more uniform temperature distribution in pork batter as compared to WB‐ and OH‐treated samples showed lower cooking loss values for all samples tested. Besides, the thiobarbituric acid reactive substances values showed a tendency to increase as fat content increased for both treatments. The lipid oxidation showed a positive correlation with the carbonyl content and a negative correlation with the total sulfhydryl groups. The differences of lipids and protein oxidation between the center and surface of OH‐treated samples were less than WB‐treated ones. The higher fat content showed a favorable protective effect on Escherichia coli O157:H7 by both OH and WB treatments, however, the protective role of fat was more noticeable for OH treatment. Practical applications The ohmic heating (OH) principle is based on electric current passing through the food, the resistance of the food will generate heat in food. The efficiency of OH depends on the electrical conductivity of food. Fat, one of the primary constituents of meat, the presence of fat into the meat has a noticeable effect on the electrical conductivity, cooking loss, lipid and protein oxidation, and inactivation of microorganism. Therefore, the effects of fat content on the electrical, nutritional, and microbiological parameters of OH‐treated pork batter at the central and surface position were investigated. The results of this study suggested that OH is suitable for meat processing.

show abstract

Section: Discussionsupporting

confidence: 79%

Section: Discussionsupporting

confidence: 65%

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Tian

Shao

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…According to the mixture model, the momentum equation was obtained based on summation of momentum equation for individual phases as (Hashemi & Roohi, ):

\frac{\partial}{\partial t} ((), ρ_{m} {\overset{false¯}{v}}_{m}) + \nabla . ((), ρ_{m} {\overset{false¯}{v}}_{m} {\overset{false¯}{v}}_{m}) = - \nabla p + \nabla . ([], μ_{m} ((), \nabla {\overset{false¯}{v}}_{m} + \nabla {\overset{false¯}{v}}_{m}^{t})) + ρ_{m} \overset{g}{true} β_{m} ((), T - T_{0}) + \overset{F}{true} + \nabla . ((), \sum_{k = 1}^{n} α_{k} ρ_{k} {\overset{false\to}{v}}_{italicdr, k} {\overset{false\to}{v}}_{italicdr, k})

…”

Section: Methodsmentioning

confidence: 99%

Experimental and computational fluid dynamics modeling of Satureja khuzestanica essential oil extraction during ohmic‐hydrodistillation

Roohi

Hashemi

2019

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

A 3D computational model was presented to simulate the essential oil extraction process using ohmic-hydrodistillation. The extraction of Satureja khuzestanica essential oil was performed at three voltages (80, 120, and 160 V) and three NaCl concentrations (0.5, 1, and 1.5% (w/v)). The effect of electrical conductivity variations with temperature and salinity concentration, the imposed electrical potential as well as

show abstract

“…In recent years, due to the capability of microwave and ohmic treatments to ensure the quality and safety of foods, these technologies have been increasingly used in many fields of the food industry, including cooking, preheating, blanching, pasteurization, sterilization, oxidation stability, tempering, drying, thawing, extraction, roasting, rendering and peeling …”

Section: Introductionmentioning

confidence: 99%

Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

2019

Self Cite

View full text Add to dashboard Cite

BACKGROUND: Cantaloupe melon (Cucumis melo L.) is one of the most important dessert fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 W for 110 s), ohmic (100 and 200 V for 110 s) and conventional heating (27-75 ∘ C for 30 min) treatments on inactivation of Escherichia coli, Salmonella Typhimurium, S. Enteritidis and Staphylococcus aureus pathogens; pH and degradation of vitamin C, -carotene and phenolic compounds of cantaloupe juice were investigated. RESULTS: As time passed, all of the treatments resulted in significant (P ≤ 0.05) decreases in the number of pathogens and vitamin C, -carotene and phenolic compound content, whereas the pH of samples did not show significant changes. The mentioned parameters were more reduced by increasing the power, voltage and temperature of ohmic, microwave and conventional heating treatments, respectively. Comparison of the results for conventional heating with those of ohmic and microwave heating revealed that the complete inactivation time of pathogens by the two latter treatments was much shorter than that of the former. After 20 s, the effect of ohmic heating at 200 V on decreasing vitamin C content was significantly (P ≤ 0.05) higher than that of the other treatments. The amounts of -carotene and phenolic compounds showed the most reduction under 800 W microwave treatment. CONCLUSION: The results obtained for conventional, ohmic and microwave heating treatments indicated a higher degradation of -carotene and phenolic compounds and a lower loss of vitamin C in the former. -Carotene determination -Carotene was extracted with hexane-acetonitrile-ethanol solution and the content was measured at a wavelength of 480 nm (UV-visible; Philips, Cambridge, UK). The result was expressed as micrograms of -carotene per gram of dry solids. 41 J Sci Food Agric 2019; 99: 4276-4286

show abstract

Ohmic heating of blended citrus juice: Numerical modeling of process and bacterial inactivation kinetics

Cited by 40 publications

References 29 publications

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Experimental and computational fluid dynamics modeling of Satureja khuzestanica essential oil extraction during ohmic‐hydrodistillation

Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

Contact Info

Product

Resources

About