Technology, applications and modelling of ohmic heating: a review

Varghese, Koshy; Pandey, M. C.; Radhakrishna, K.; Bawa, A. S.

doi:10.1007/s13197-012-0710-3

Cited by 246 publications

(115 citation statements)

References 66 publications

(78 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Recently, improvements were made and it is currently used to blanch, pasteurize and sterilize milk, vegetable products, fruit preparations and meat products [101][102][103][104].…”

Section: Ohmic Heatingmentioning

confidence: 99%

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Melini

Melini²,

Luziatelli

et al. 2017

Beverages

View full text Add to dashboard Cite

Abstract:Consumers have recently shown a preference for natural food products and ingredients and within that framework, their interest in consuming raw drinking milk has been highlighted, claiming nutritional, organoleptic and health benefits. However, a public debate has simultaneously emerged about the actual risks and benefits of direct human consumption of raw milk. This paper compares the microbiological, nutritional and sensory profile of raw and heat-treated milk, to evaluate the real risks and benefits of its consumption. In detail, it provides an updated overview of the main microbiological risks of raw milk consumption, especially related to the presence of pathogens and the main outputs of risk assessment models are reported. After introducing the key aspects of most commonly used milk heat-treatments, the paper also discusses the effects such technologies have on the microbiological, nutritional and sensory profile of milk. An insight into the scientific evidence behind the claimed protective effects of raw milk consumption in lactose-intolerant subjects and against the onset of asthma and allergy disorders in children is provided. The emergence of novel milk processing technologies, such as ohmic heating, microwave heating, high pressure processing, pulsed electric fields, ultrasound and microfiltration is also presented as an alternative to common thermal treatments.

show abstract

“…Recently, improvements were made and it is currently used to blanch, pasteurize and sterilize milk, vegetable products, fruit preparations and meat products [101][102][103][104].…”

Section: Ohmic Heatingmentioning

confidence: 99%

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Melini

Melini²,

Luziatelli

et al. 2017

Beverages

View full text Add to dashboard Cite

show abstract

“…It was also found that ohmically heating the rice bran with 1 M sodium chloride solution and with a current value of 20 A for 3 min gave maximum oil extraction with a minimum Tables 1 and 2. The factors affecting the temperature of bran during ohmic heating are, time of ohmic heating, current, conductivity of the bran and sodium chloride solution (Varghese et al 2012). In this experiment, we kept frequency and voltage constant throughout the experiment, so that there was no effect of frequency and voltage of alternating current in the ohmic heating of the samples.…”

Section: Ohmic Heating As a Pre-treatment In Extractionmentioning

confidence: 99%

Ohmic heating as a pre-treatment in solvent extraction of rice bran

Nair

Divya²,

Prasannan³

et al. 2012

J Food Sci Technol

View full text Add to dashboard Cite

Rice bran, which is one of the major by products of paddy contain high quality proteins and edible oil apart from fibre, ash and NFE (nitrogen free extract). The existing solvent extraction method employs n-hexane as the most viable solvent for the extraction of oil from rice bran. But the high cost and scarce availability of n-hexane resulted in uneconomical extraction of rice bran oil. In this study, rice bran was ohmically heated for different time periods(1, 2 and 3 min) with different current values (5, 15 and 20 A) and with different concentration of sodium chloride (1 M, 0.1 M and 0.01 M) as conducting medium. The ohmically heated rice bran was subjected to extraction studies. Ohmic heating of rice bran of paddy varieties Red Triveni and Basmati reduced the extraction time by nearly 75 % and 70 % respectively and gave a maximum quantity of oil extracted when compared to bran, which was not ohmically heated. From the experiments with varying concentrations, residence time of ohmic heating and currents, it was found that ohmically heating the rice bran with 1 M sodium chloride solution and with a current value of 20 A for 3 min gave maximum oil extraction with minimum extraction time.

show abstract

“…Ohmic heating has proven advantages over conventional thermal processing and novel thermal alternative technolo gies such as microwave heating, radio frequency heating, and induction heating. Better product quality, shorter heating time, lower capital cost, better energy efficiency, and an environmentally friendly process are the key advantages (21). In the 1990s, the development of a new high-frequency (25 to 30 kHz) power supply, which included a signal with an impulsive waveform (period: 40 ps), a modular design, and full-bore electrodes made of stainless steel or titanium (all of which lowered costs), spawned a " second generation" of ohmic processing equipment, providing improved quality results at reduced expense (15).…”

mentioning

confidence: 99%

Comparative Effects of Ohmic and Conventional Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Skim Milk and Cream

Kim

Kang

2015

Journal of Food Protection

View full text Add to dashboard Cite

Ohmic heating has proven advantages over conventional thermal processing and novel thermal alternative technologies. In this study, the effect of ohmic and conventional heating for pasteurizing skim milk and cream was examined. All treatment conditions for ohmic and conventional heating were identical except for composition of the heating chamber. In most cases, the reduction of three pathogens did not differ significantly between ohmic heating and conventional heating at fixed treatment temperatures and times. However, temperature can be increased more rapidly with ohmic than with conventional heating treatment, both in skim milk and in cream. Therefore, E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes were inactivated more effectively by ohmic heating treatment for the same treatment time intervals. Also, the time required for pathogen populations to decrease to below the detection limit was less for ohmic heating than conventional heating. Quality aspects (viscosity, pH, and color) of skim milk and cream suffered less degradation by ohmic than by conventional heating. Although there was little evidence of a nonthermal effect of ohmic heating, the results demonstrate significant advantages in the use of ohmic heating over conventional methods for pasteurizing skim milk and cream.

show abstract

Technology, applications and modelling of ohmic heating: a review

Cited by 246 publications

References 66 publications

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Ohmic heating as a pre-treatment in solvent extraction of rice bran

Comparative Effects of Ohmic and Conventional Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Skim Milk and Cream

Contact Info

Product

Resources

About