The process of producing tomato paste by ohmic heating method

Boldaji, Mehdi Torkian; Borghei, Ali Mohammad; Beheshti, Babak; Hosseini, Seyed Ebrahim

doi:10.1007/s13197-014-1424-5

Cited by 21 publications

(19 citation statements)

References 36 publications

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“…This phenomenon was since the heat generation by OH was directly proportional to the square of voltage applied and the EC of food (Cappato et al, 2017). Both EC and temperature increased during OH treatment, mainly due to the structural changes of the meat tissues and the increased ionic mobility at higher temperatures (Boldaji, Borghei, Beheshti, & Hosseini, 2015;Guo et al, 2017;Llave, Morinaga, Fukuoka, & Sakai, 2018;Marra, Zell, Lyng, Morgan, & Cronin, 2009). This characteristic associated with OH might make it more effective at high temperature.…”

Section: Discussionmentioning

confidence: 99%

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Tian

Shao

et al. 2020

J Food Process Preserv

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The effects associated with fat content (0% to 40%) of pork batter and the positions (center and surface) on both ohmic heating (OH) and water bath heating (WB) treated samples, were investigated. The OH achieved a more uniform temperature distribution in pork batter as compared to WB‐ and OH‐treated samples showed lower cooking loss values for all samples tested. Besides, the thiobarbituric acid reactive substances values showed a tendency to increase as fat content increased for both treatments. The lipid oxidation showed a positive correlation with the carbonyl content and a negative correlation with the total sulfhydryl groups. The differences of lipids and protein oxidation between the center and surface of OH‐treated samples were less than WB‐treated ones. The higher fat content showed a favorable protective effect on Escherichia coli O157:H7 by both OH and WB treatments, however, the protective role of fat was more noticeable for OH treatment. Practical applications The ohmic heating (OH) principle is based on electric current passing through the food, the resistance of the food will generate heat in food. The efficiency of OH depends on the electrical conductivity of food. Fat, one of the primary constituents of meat, the presence of fat into the meat has a noticeable effect on the electrical conductivity, cooking loss, lipid and protein oxidation, and inactivation of microorganism. Therefore, the effects of fat content on the electrical, nutritional, and microbiological parameters of OH‐treated pork batter at the central and surface position were investigated. The results of this study suggested that OH is suitable for meat processing.

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Section: Discussionmentioning

confidence: 99%

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Tian

Shao

et al. 2020

J Food Process Preserv

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“…Ohmic heating has also been used to produce tomato paste. Boldaji, Borghei, Beheshti, and Hosseini (2015) found that ohmic heating at 14 V/cm was able to produce tomato paste without negatively affecting color parameters. Makroo Rastogi, and Srivastav (2017) investigated the effects of ohmic heat treatment on the enzyme inactivation in tomato juice and characteristics of the paste prepared from the treated juice and observed that PG and PME enzyme inactivation achieved in 1 min of ohmic heating at 90°C was similar to that of conventional hot water heating of 5 min at the same temperature.…”

Section: Ohmic Heatingmentioning

confidence: 97%

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

Jayathunge

Stratakos

Delgado‐Pando

et al. 2019

J Food Process Preserv

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Tomato and tomato‐based products play a vital role in human diet due to the presence of bioactive compounds. The conventional heat treatment is designed as a current practice in tomato products industry to ensure food safety but it can lead to undesirable changes both in the nutritional and in the sensory properties of the products. In order to avoid these unfavorable changes during the heat treatment, novel thermal, and non‐thermal processing technologies have been receiving much attention with the aim of improving and replacing conventionally processed products. Among them, some of the most promising technologies of high pressure processing, pulsed electric fields, and power ultrasound in comparison to conventional thermal processing technologies are highlighted in this article. This review presents recent scientific information on impact of these technologies on physico‐chemical, organoleptic, and microbial properties of tomato‐based products. Furthermore, it analyses and discusses the opportunities and drawbacks in commercial applications. Practical applications The preservation of tomato and tomato products is of primary interest for the food industry. Several novel thermal and non‐thermal technologies—discussed in this review—could be utilized for the production of high quality tomato‐based products. These technologies are increasingly attracting the attention of food processors as they efficiently provide products with extended shelf life and higher quantities of labile bioactive compounds when compared to conventionally processed products.

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“…The use of the ohmic heating technique for the purpose of heating, pasteurization, sterilization of liquid foods (fruit‐vegetable juice, milk, liquid egg) has been allowed by some organizations such as the Food and Drug Administration (FDA) and the US Department of Agriculture (USDA) . However, studies on the utilization of ohmic heating as a heat source are limited in open literature . Assiry and Elansari applied atmospheric ohmic evaporation to concentrate date syrup from 27 ± 0.03 total soluble solid (TSS) to 70% TSS content.…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation

et al. 2018

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BACKGROUND: Vacuum evaporation (VE) process is widely utilized in fruit juice evaporation to preserve quality attributes of final product. However, it has some disadvantages such as possible degradation of aroma components or volatile fatty acids due to long process time, and low energy efficiency of process. Pomegranate juice having 17.5% total soluble solid (TSS) content was evaporated to 40% TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5, 10 and 12.5 V cm −1 ) and VE in the present study. The effects of the evaporation methods on pH, titratable acidity and colour values, antioxidant activity (AA), total monomeric anthocyanin (TMA), total phenolic content (TPC), hydroxymethylfurfural (HMF) and invert sugar content of pomegranate juice concentrates were compared. RESULTS:The colour properties, TMA, TPC and AA values of pomegranate juice concentrates evaporated by OVE were more influenced than those evaporated by VE. The degradation of sugars was minimized for OVE processes at high voltage gradients (10 and 12.5 V cm −1 ), and HMF content of pomegranate juice concentrated by OVE was lower than VE. CONCLUSION: It is thought that electrochemical reactions occurred because of the use of titanium electrodes during the OVE process caused these quality changes in pomegranate juice concentrates having high acidity. Hence, it was concluded that the utilization of relatively more electrochemically inert electrodes should be investigated in further studies to better evaluate the of influence of OVE method on quality attributes of different fruit juices.where subscript '0' indicated colour properties of raw material, and subscript 'i' indicated colour properties of juice concentrates. Statistical evaluationStatistical evaluations were performed by using SPSS 16.0 (IBM, USA) program. The difference between the effects of evaporation methods on colour properties, TPC, total and invert sugar content, TMA, HMF and AA were determined by using analysis of variance (ANOVA) test. The confidence interval was chosen as 95%.

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The process of producing tomato paste by ohmic heating method

Cited by 21 publications

References 36 publications

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation

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