Packaging for Foods Processed by Ohmic Heating

Kamonpatana, Pitiya

doi:10.1016/b978-0-08-100596-5.21411-x

Cited by 4 publications

(3 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Variables such as current, voltage, and temperature are captured through continuous data recording. All documented information is subsequently accessible for analysis and display on a computer [17].…”

Section: Ohmic Principlementioning

confidence: 99%

See 1 more Smart Citation

An overview of ohmic heating utilization in the processing of food

Syamsuri

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Ohmic heating is a variation of conventional heating which generates heat by passing an electric current through a material. It is known as Joule heating and involves passing electricity flowing through a material that can withstand the passage in electrical to produce heat. Numerous scientific studies contend that ohmic heating is an evolution of traditional heating in the food industry owing to its capacity to warm products swiftly and uniformly. Other benefits of ohmic heating include its capacity to inactivate microorganisms, low maintenance costs, high energy efficiency, and the ability to preserve food’s nutritional value. Due to these benefits, ohmic heating is commonly employed in food processing. There is considerable research on the use of ohmic heating in various food processing techniques, such as sterilization, pasteurization, blanching, fermentation, and microbial inactivation. This paper provides a summary of several research on the utilization regarding ohmic heating methods in food processing.

show abstract

Section: Ohmic Principlementioning

confidence: 99%

“…During the heating segment, an ohmic heating system replaces the heat exchanger. All ohmic-treated foods can be packaged in aseptic techniques such as cartons, cans, bottles, sacks, and cups [17].…”

Section: Ohmic Heating For Sterilization and Pasteurizationmentioning

confidence: 99%

An overview of ohmic heating utilization in the processing of food

Syamsuri

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…This method will transfer heat into food or product in order to destroy microorganisms and prolong shelf life by heat conduction and convection from media. The drawback of this method is uneven heat distribution through the food because the heat is transferred too quickly in liquids rather than solids within the matrix of the same food, causing loss of quality and nutritional values of the product [1].…”

Section: Introductionmentioning

confidence: 99%

Development of Conductive Packaging for Beverage Processing by Ohmic Heating

Suyraksa

Kamonpatana

Kerddonfag

et al. 2020

KEM

Self Cite

View full text Add to dashboard Cite

This study was aimed to develop conductive packaging for ohmic heating. Polypropylene (PP) was mixed with conductive material (CM) in the ratios of 70:30 (CM30), 75:25 (CM25), and 80:20 (CM20) (w/w), then the conductive bottles were developed using extrusion blow molding process. The bottles were suspended in different sodium sulfate (Na2SO4) solutions (0.2, 0.3, and 0.5% w/w) as a transmitting current medium for ohmic heating and heated for 8 min. The CM30 and CM 25 had the highest electrical conductivity compared to the CM20, however the CM20 exhibited best processability, hence it was selected to be used for ohmic heating of orange juice. Different concentrations of Na2SO4 solutions had the effects on ohmic heating. The CM20 bottle suspended in 0.2% Na2SO4 solution resulted in the most uniform heating and suitable for ohmic processing of orange juice. The new conductive bottles developed could potentially be used for beverage processing by ohmic heating.

show abstract