Application of ohmic heating for concentration of milk

Abstract

The concentration of milk through evaporation is the most commonly employed unit operation for the production of a wide array of traditional and industrial dairy products. Major problems associated with thermal evaporation are a loss of aroma, flavor and color change. Ohmic heating (OH) has an immense potential for rapid and uniform heating of liquid, semi-solid and particulate foods, yielding microbiologically safe and high-quality product. The effect of ohmic heating on physico-chemical, rheological, sensorial and microbial properties during concentration of cow milk, buffalo milk and mixed milk (50:50) was studied and compared to conventional evaporation. OH significantly increased free fatty acids (FFA), apparent viscosity, hydroxymethylfurfural (HMF) content, instrumental color values i.e. redness (a*) and yellowness (b*) values. However, pH value and whiteness (L*) of the concentrated milk decreased significantly. OH caused a drastic reduction in microbiological counts and treated milk can be kept for a longer period.

The usage of Ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis

“…It was determined that Ohmic heating assisted evaporation (OHAE) process on milk and dairy product are limited (Parmar et al, 2018).…”

“…In the study, milk samples (cow, buffalo, and mixed milk) were evaporated to 25% total soluble solid content at 13.3 V/cm and quality properties were evaluated (Parmar et al, 2018). However, with the knowledge of the authors, no evaluation of EC and exergy analysis studies with Ohmic heating evaporation of milk and dairy products was found.…”

Microbial inactivation by ohmic heating: Literature review and influence of different process variables

“…Microwaves, radiofrequency, high pressure, pulsed electric fields and ultrasound are some examples. Among the emergent technologies, ohmic heating (OH) has been extensively researched in recent years (Cappato et al, 2018;Gally et al, 2017;Parmar, Singh, Meena, Borad, & Raju, 2018;Silva, Santos, & Silva, 2017).…”

“…Lack of knowledge about different types of electrodes on energy loss. (Icier & Ilicali, 2005;Parmar et al (2018)…”

Optimization of process variables on physicochemical properties of milk during an innovative refractance window concentration

“…As the traditional concentration methods may negatively affect the physicochemical properties of milk, researchers are exploring the applicability of emerging technologies for milk concentration to produce a high‐quality product (Faion et al, 2019; Moejes, vanWonderen, Bitter, & vanBoxtel, 2020; Parmar, Singh, Meena, Borad, & Raju, 2018). The refractance window (RW) is a novel food processing technique that is believed to produce high‐quality products and has been used for drying food material at both laboratory and industrial scales (Bernaert, VanDroogenbroeck, VanPamel, & DeRuyck, 2019; Jafari, Azizi, Mirzaei, & Dehnad, 2016; Raghavi, Moses, & Anandharamakrishnan, 2018).…”