Systematic Review of Food Processing by Ohmic Heating and Re-cent Developments

Atheer A  Al-Mutury; Sabah M.H Al-Shatty; Asaad R.S Al-Hilphy

doi:10.54172/zg18r718

المؤلفون

Atheer A Al-Mutury Author
Sabah M.H Al-Shatty Author
Asaad R.S Al-Hilphy Author

DOI:

https://doi.org/10.54172/zg18r718

الملخص

The present review aimed to investigate the applications of ohmic heating in food processing and its effect on the microorganisms, bioactive compounds and enzymatic inhibition. It includes fundamental information on the principles of ohmic heating and its operational mechanism. It also discusses its advantages and disadvantages, in addition to its effect on the quality properties of food (microbial and enzymatic inhibition). It also examines its effect on antioxidant compounds and the processing of some foods such as pasteurization and extraction. Ohmic heating (OH) is an advanced thermal process in which food is placed between the electrodes and turns into electrical resistance when alternating electric current passes through it as a result heats the food. Ohmic heating directly depends on the electrical conductivity that increases with increasing temperature, as well as the distance between the electrodes, the area of the electrodes, the potential difference, salts present in the food and the moisture content. Ohmic heating increases the inhibition of enzymes and microorganisms, increases the extraction rate and increases the speed of the fermentation temperature more (the heating rate is high) compared to conventional heating. It also improves organoleptic properties, including color, relative to conventional heating.

Keywords: food processing, microbial inhibition, electrical conductivity

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