The trends related to ohmic heating technology in food processing were evaluated using bibliometric analysis based on the scientific literature published in the last decade. Publications from Turkey, Brazil, and Iran represent 32% of all publications. Most studies have targeted the definition of the best combinations of operational parameters for application in different food matrices and their possible effects on the food properties. In addition, a tendency to use ohmic heating as an alternative technology for pasteurization was observed. Future studies should develop mathematical models that evaluate process parameters and food characteristics in the inactivation of microorganisms and enzymes and maintenance of bioactive compounds, the study of the non-thermal effect of electromagnetic waves on the food quality, the evaluation of the processing conditions and food physicochemical properties in the electrode corrosion and migration of metal ions to the treated food, and improvements of homogeneity during processing. This study was the first to perform a bibliometric analysis based on scientific literature concerning ohmic heating in food processing and presented the challenges, future trends, and evolution of scientific research.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodres.2022.111272 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Heating dictates the scalability of CO electrolyzer types.
EES Catal
December 2024
Department of Chemical Engineering, Delft University of Technology 2629 HZ Delft The Netherlands
Electrochemical CO reduction offers a promising method of converting renewable electrical energy into valuable hydrocarbon compounds vital to hard-to-abate sectors. Significant progress has been made on the lab scale, but scale-up demonstrations remain limited. Because of the low energy efficiency of CO reduction, we suspect that significant thermal gradients may develop in industrially relevant dimensions.
View Article and Find Full Text PDFChanges in physico-chemical and functional properties of liquid egg white by ohmic heating process.
BMC Chem
December 2024
Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India.
In the present study, ohmic heating system was developed for the pasteurization of liquid egg white. A batch reactor system was designed with a capacity of 100 ml and operated at varied gradients of voltage (20, 15, 10 V/cm), frequencies (10, 55, 100 Hz), holding times (1, 2.5, 4 min) at two different waveforms (sine and square).
View Article and Find Full Text PDFAntimicrobial properties of Bifidobacterium animalis subsp. lactis Bb-12 paraprobiotic obtained using ohmic heating against Salmonella enterica: A metabolomic approach.
Int J Food Microbiol
February 2025
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address:
This study aimed to obtain paraprobiotics from Bifidobacterium animalis subsp. lactis Bb-12 (BB) presenting optimized antimicrobial activity against Salmonella enterica (SE). The paraprobiotics of BB (BBP) were obtained using ohmic heating (OH) under different conditions, and their effects on critical features of Salmonella, such as bacterial growth, biofilm formation, and adherence to Caco-2 cells, were studied.
View Article and Find Full Text PDFNano-size Joule-Heating to Achieve Low-Ohmic Ag-Si Contact on Boron Emitters of n-TOPCon Solar Cells.
Small
December 2024
School of Advanced Materials, Shenzhen Graduate School, Peking University, Shenzhen, 518055, China.
Over the past decade, Tunnel Oxide Passivated Contact (TOPCon) solar cells have emerged as a leading technology for high-efficiency silicon solar cells. Conventional metallization processes using silver/aluminum (Ag/Al) pastes encounter significant hurdles due to reliability risks and insufficient contact quality. Recent advancements in laser-induced metallization technologies, particularly laser-enhanced contact optimization (LECO), offer promising solutions.
View Article and Find Full Text PDFA bibliometric analysis of ohmic heating on food processing in the last two decades.
Heliyon
October 2024
Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245, Indonesia.
Novel food processing technologies have been devised to cater to the specific requirements of consumer products and tackle the challenges associated with conventional food processing technologies. Ohmic heating is a contemporary thermal-process technology with advantages for time efficiency, improved sensory and functional quality, and enhanced energy efficiency. This bibliometric investigation aimed to analyze the level of scholarly research on ohmic heating within the field of food research over the past twenty years (2003-2023).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!