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Contents
1 2 Introduction Ohmic Vs conventional heating Ohmic heating system Application and conclusions References
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4 5
Ohmic Heating Ohmic heating is an advanced thermal processing method wherein the food material, which serves as an electrical resistor, is heated by passing electricity through it.
Electrical energy
Dissipated into heat Rapid and uniform heating
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Cont
Ohmic heating is also called Electrical resistance heating Joule heating Electro-heating Varieties of applications in the food industry Meat industry Milk industry Beverage industry Food dehydrated industry Extraction of phyto-chemicals (Zell et al., 2009)
4
Cont...
Ohmic heating Volumetrically heat Greater quality product Processing large particulate food (up to 1 inch)
Cont
Liquid egg
(Heated in a fraction of a second without coagulating it)
(Chen et al., 2010)
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Anderson, 2008
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Yes
ordinary electricity No emissions Emerging application of ohmic heating i.e. Fruit peeling- less NaOH used
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Control measures
Using frequencies above 100 kHz prevent metal hydrolysis Low frequencies 10 or 50 or 60 Hz power can be used with inert carbon or coated electrodes without causing noticeable dissolution
(Bansal and Chen, 2006)
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Conti
Plastic materials with suitable electrical and
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Cont
Cook losses with the mild Low time and long time (LTLT) ohmic method were lower than conventional heating Flavor development was slightly reduced
Ohmic heating was optimization End-point temperature intermediate between High temperature and short time (HTST) LTLT protocols Maintain the speed Cook loss advantages
( Zell et al., 2009)
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Cont
Ohmic cooking of whole beef muscle Optimization of meat preparation
Centre injection 3% saline
LTLT
Least Least NS Lighter NS NS
HTST
Highest less Moisture reduction Light NS Firmer
Conventional
Less Highest NS dark NS NS
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TBARS of meat
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It is not necessary to claim such effects since heating is the main mechanism
(Ayse et al., 2010)
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Fermentation
Reduced lag period of the bacteria Lactobacillus acidophilus Dairy manufacturer utilizing the ohmic heating process Shorten the total processing time Speedier process Save overhead and labor costs
(Cho et al., 1996; Anderson, 2008)
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Conti
Fermentation at 30C Lag period decreased by 94% Ohmic heating
Did not change the generation time Significant decrease in maximum growth Enhances the early stages Inhibits the late stages of growth
Conti...
Fermentation at 35C Minimal effect on
Glucose utilization Lactic acid production
juices
Rheological Characteristics of Quince Nectar During Ohmic Heating Ohmic heating as an electrical heating having
Same heating curve of conventional method Changing voltage gradient (10-40 V/cm) at 50 Hz
The change of rheological constants at different holding Times (0, 10, 15, 20 and 30 minutes) Temperature range (65-75 C)
(Bozkurt and Icier, 2009)
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Conti
The activation energy 9.88 3.24 kJ/mol ohmic heating 10.08 2.53 kJ/mol conventional heating
Results
Thermal effects
(Bozkurt and Icier 2009)
Grape juice
Deactivation polyphenoloxidase
(Icier et al., 2008)
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Conclusions
Non-thermal food preservation technique effective for Meat processing Juices processing Fruit and vegetable processing Milk processing Ohmic heating little effect on Flavor Taste Overall acceptance
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Future trends
Quantification of effect of ohmic heating on major nutrients Ascorbic acid, vitamins, phytochemicals Reliable modeling and prediction of ohmic heating patterns
Heat channeling complex coupling Hot spots and cold spots, Electrical field distributions
Balancing
Extraction
Dehydration
Potential Application
Peeling
Fermentation
Starch gelatinization
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Refernces
Anderson, D.R. 2008. Ohmic heating as an alternative food processing technology. MSc Thesis, Kansas State University, Manhattan, Kansas. Ayse, B., Handan, A., and Filiz, I. 2010. Inactivation Kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: effects of voltage gradient and temperature on inactivation. Journal of Food Protection, 73(2): 299-304. Bozkurt, H., Icier, F. 2009. Rheological characteristics of quince nectar during ohmic heating. International Journal of Food Properties, 12(4): 844 859. Chen, C., Abdelrahim, K., Beckerich, I. 2010. Sensitivity analysis of continuous ohmic heating process for multiphase foods. Journal of Food Engineering Journal of Food Engineering, 98(2): 257-265 Cho, H.Y., Yousef, A.E., and Sastry, S.K. 1996. Growth Kinetics of Lactobacillus acidophilus Under Ohmic Heating. Biotechnology and Bioengineering, 49: 334-340.
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Conti
Icier, F., Yildiz, H., Baysal, T. 2008. Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice. Journal of Food Engineering, 85: 410417 Khoyi, M.R., and Hesari, J. 2007. Osmotic dehydration kinetics of apricot using sucrose solution. Journal of Food Engineering, 78(4): 13551360. Lakkakula, N.R., Lima, M., and Walker, T. 2004. Rice bran stabilization and rice bran oil extraction using ohmic heating. Bioresource Technology 92: 157161 Lebovka, N.I., Praporsic, I., Ghnimi, S., and Vorobiev, E. 2005. Does electroporation occur during the ohmic heating of food? Journal of Food Science 70(5): 308-311.
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Conti
Pereira, R., Martins, J., Mateus, C., Teixeira, J.A., and Vicente, A.A. 2007. Death kinetics of Escherichia coli in goat milk and bacillus licheniformisin cloudberry jam treated by ohmic heating. Chemical Papers, 61 (2):121-126. Sastry, S. K., and Palaniapan, S. 1992. Mathematical modeling and experimental studies on ohmic heating of liquid-particle mixtures in a static heater. Journal of food process engineering, 15(4): 241-261. Shim, J.Y., Lee, S.H., and Jun, S. 2010. Modeling of ohmic heating patterns of multiphase food products using computational fluid dynamics codes. Journal of Food Engineering, 99(2): 136-141. Zell, M., Lyng, J.G., Cronin. D.A., and Morgan, D.J. 2009. Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients. Meat Science, 83(3): 563-571.
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Questions
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