Ohmic heating behaviour and electrical conductivity of two-phase food systems

Zareifard, Mohammad Reza; Ramaswamy, Hosahalli S.; Trigui, Maher; Marcotte, M.

doi:10.1016/s1466-8564(02)00088-7

Cited by 92 publications

(63 citation statements)

References 18 publications

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“…Further research in this area will allow the opportunity to create new and value-added food products with enhanced quality attributes, converging with actual consumers preferences [39][40][41].…”

Section: Electric Fields Processingmentioning

confidence: 99%

The Use of Electric Fields for Edible Coatings and Films Development and Production: A Review

et al. 2010

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Edible films and coatings can provide additional protection for food, while being a fully biodegradable, environmentally friendly packaging system. A diversity of raw materials used to produce edible coatings and films are extracted from marine and agricultural sources, including animals and plants. Electric fields processing holds advantage in producing safe, wholesome and nutritious food. Recently, the presence of a moderate electric field during the preparation of edible coatings and films was shown to influence their main properties, demonstrating its usefulness to tailor edible films and coatings for specific applications. This manuscript reviews the main aspects of the use of electric fields in the production of edible films and coatings, including the effect in their transport and mechanical properties, solubility and microstructure.

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Section: Electric Fields Processingmentioning

confidence: 99%

The Use of Electric Fields for Edible Coatings and Films Development and Production: A Review

et al. 2010

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“…The rate of heat generation in ohmic heating depends strongly on the electrical conductivity of the food (Icier and Ilicali (2005a, b); Shirsat et al (2008); Darvishi et al (2012a, b). Therefore, electrical conductivity and heating rate should be known in order to ensure the proper design of the process from a product safety and quality point of view (Zareifard et al (2003)). The use of ohmic heating in food products has offered a number of advantages such as faster heating, less power consumption and safer product (Bozkurt and Icier (2010); Chen et al (2010); Allali et al (2008)).…”

Section: Introductionmentioning

confidence: 99%

The process of producing tomato paste by ohmic heating method

et al. 2014

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In this study, the effect of ohmic heating technique on electrical conductivity, water evaporation rate, heating rate, colour parameters, pH and energy consumption of tomato samples was investigated. Ohmic heating was accomplished till the moisture content of the tomato samples reduced from initial moisture content of as 9.33 (dry basis) to a safer level of 2.2. The results of the nonlinear mathematical model including the effects of voltage gradient level and the temperature on the electrical conductivity changes had good agreement (R≥ 0.955) with the experimental data. Also, it was observed that the electrical conductivity increased along with concentration of tomato samples. The range of electrical conductivity during ohmic heating was 3.19-8.95 (S/m). It was found that processing time decreased from 28.32 to 4.3 min over the voltage gradient range studied (6 to 14 V/cm), which resulted in decreased specific energy consumption from 4.63 to 3.05 (MJ/kg water). Due to increasing of heating rate and water evaporation rate at high voltage gradient, the change of the pH was limited. Samples processed in high voltage gradient had higher L*, b* and hue angle (h), lower a* and Chroma (C) values as compared to low voltage gradient. The optimum value of processing time, pH, colour, specific energy consumption was obtained at 14 V/cm voltage gradient level.

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“…EC of a two-phase food system comprising a liquid phase using 4 % w/w starch solution with 0.5 % w/w salt and a solid phase containing carrot puree and cubes of different sizes (6 and 13 mm) in different concentrations (30 and 50 % w/w) ranged from 0.2 to 1.8 S/m. The EC increased with the process temperature from 20 to 80°C [33]. Ohmic heating rates are critically dependent on the EC of the foods [6].…”

Section: Introductionmentioning

confidence: 99%

Stabilization of Raw Rice Bran using Ohmic Heating

Dhingra

Chopra

2012

Agric Res

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Ohmic heating experiments for heating of raw rice bran were conducted using a Teflon cylindrical cell. Electrical conductivity (EC) values were evaluated for ohmic heating of rice bran at 20, 30, and 40 % moisture content (w.b.), by applying voltage gradients between 44 and 72 V/cm. The EC increased significantly with increase in temperature and moisture content but the variation in EC was not significant with the variation in voltage gradient. The linear temperature and moisture content-dependent EC relations were obtained. EC values for rice bran at 20 % moisture content were in the range 0.01-0.06 S/m within the entire temperature range of 25-100°C. Whereas, they were observed to be 0.04-0.14 and 0.08-0.23 S/m, respectively, for rice bran at 30 and 40 % m.c., w.b. An ohmic heating system having a capacity of 10 kg/batch was developed and evaluated for its performance. Ten kg rice bran was hydrated and heated by flow of electric current through it. The treated sample was observed to be stable even after 75 days of storage in comparison to raw rice bran sample. The % free fatty acid (FFA) in treated (ohmically heated) bran was observed to be 4.77 % after 75 days of storage whereas it was 41.84 % in case of raw bran. The FFA concentration of the ohmically heated samples increased very slowly in comparison to raw rice bran samples during 75 days of storage. The peroxide value and acid value of ohmically heated samples after 75 days of storage were 4.7 meq/kg and 9.34 %, respectively. Results showed that ohmic heating is an effective method for rice bran stabilization.

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Ohmic heating behaviour and electrical conductivity of two-phase food systems

Cited by 92 publications

References 18 publications

The Use of Electric Fields for Edible Coatings and Films Development and Production: A Review

The Use of Electric Fields for Edible Coatings and Films Development and Production: A Review

The process of producing tomato paste by ohmic heating method

Stabilization of Raw Rice Bran using Ohmic Heating

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