The influence of Ohmic‐vacuum heating on phenol, ascorbic acid and engineering factors of kiwifruit juice concentration process

Darvishi, Hosain; Behroozi‐Khazaei, Nasser; Saba, Mahmoud Koushesh; Alimohammadi, Zakaria; Nourbakhsh, Himan

doi:10.1111/ijfs.15160

Cited by 4 publications

(4 citation statements)

References 32 publications

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“…During the juice concentration, thermal technologies consumed high energies, while OH is one of the impressive energy‐efficient systems (Fadavi, Yousefi, Darvishi, & Mirsaeedghazi, 2018). Recently, a range of fruit juices following OH‐concentration or evaporation techniques, have been proposed in the literature, for example, orange juice (Hwang, Jung, & Park, 2022; Sabanci & Icier, 2022), pomegranate juices (Icier et al, 2017), grape juices (Sabanci, 2021), sour cherry juices (Norouzi, Fadavi, & Darvishi, 2021; Sabanci & Icier, 2020), kiwifruit juices (Darvishi, Behroozi‐Khazaei, Koushesh Saba, Alimohammadi, & Nourbakhsh, 2021), and Verjuice (Cevik, 2021). Fadavi, Salari, Mansouri, and Hoseini (2020) concentrated sour cherry juice up to 33% and 46.7% of the initial mass using OH (at 10–30 V/cm; atmospheric pressure and vacuum of −30 and −60 kPa).…”

Section: Applications In Fruit and Vegetable Sectormentioning

confidence: 99%

“…For this reason, OH has been extensively studied for evaporation, concentration, drying, or dehydration purposes. There are recent examples of combining different nonthermal and thermal technologies with OH processing for pasteurization as well as preserving bioactive compounds (Alkanan, Al‐Hilphy, Altemimi, Mandal, & Pratap‐Singh, 2021) during evaporation/concentration (Cevik, 2021; Darvishi et al, 2021; Hwang et al, 2022; Sabanci & Icier, 2020; Sabanci & Icier, 2022). For instance, OH and ultrasound‐treated sugarcane juice exhibited similar total phenolic content as fresh juice without additional nonthermal treatments.…”

Section: Applications In Fruit and Vegetable Sectormentioning

confidence: 99%

“…Several conventional methods are used to concentrate fruit juices, which are indirect techniques to transfer heat into foods. However, these methods produced poor quality of stabilized foods such as (Cevik, 2021;Darvishi et al, 2021;Hwang et al, 2022;Sabanci & Icier, 2020;Sabanci & Icier, 2022). For instance, OH and ultrasound-treated sugarcane juice exhibited similar total phenolic content as fresh juice without additional nonthermal treatments.…”

Section: Concentration/dryingmentioning

confidence: 99%

“…Darvishi, Behroozi-Khazaei, Koushesh Saba, Alimohammadi, & Nourbakhsh, 2021), and Verjuice(Cevik, 2021) Fadavi, Salari, Mansouri, and Hoseini (2020). concentrated sour cherry juice up to 33% and 46.7% of the initial mass using OH (at 10-30 V/cm; atmospheric pressure and vacuum of À30 and À60 kPa).…”

mentioning

confidence: 99%

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Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Roobab

Khan

Irfan

et al. 2022

J Food Process Engineering

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The commercial future of any food and its ingredients is mostly determined by consumer perceptions and preferences following their lifestyle. However, health‐conscious and educated consumers are increasingly deliberated on natural, minimally processed foods. Accordingly, academic interest in food processing has expanded to maintain the degree of product freshness. But the scope of these published studies is broad and fragmented while there is limited research that systematically evaluates emerging technologies such as ohmic heating (OH) in clean‐label applications in fruit and vegetable sector. OH applies an electric current endorsing uniform and quick heat generation inside the food matrix. Furthermore, OH has shorter processing times, which inhibits overheating and causes less deterioration of heat‐labile nutrients. This study presents a comprehensive overview of advanced OH applications for inactivation of degrading enzymes and conserving natural properties of food when compared with conventional heating such as pasteurization or sterilization. Moreover, the OH combinations with nonthermal techniques such as vacuum, dehydration/drying, and evaporation/concentration have been discussed. Practical applications OH technology is considered very useful for producing products as “clean labeled.” Among the advantages of using OH for food processing and preservation purposes, it is very important to maintain antimicrobial properties, many nutrients and pro‐health components in processed fruit and vegetable products. OH has high potential and wide scope in future for various unit operations such as dehydration, evaporation, blanching and extraction for the food and vegetable sector. These are subjected to continuous investigation as per consumer demand without compromising safety. And due to energy savings (short process time), the possibility of using it in sustainable food production techniques.

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