APPLICATION OF OHMIC HEATING IN THE FOOD INDUSTRY, IMPACT ON FOOD COMPONENTS AND "HURDLE APPROACH"
Katerina TEMELKOVSKA RISTEVSKA, Anka TRAJKOVSKA PETKOSKA, Daniela NIKOLOVSKA NEDELKOSKA
Abstract
The application of thermal processes in the food industry causes a decrease in the quality of the final product, such as nutritional value and organoleptic characteristics. Many alternative methods offer uniform and rapid heating and provide the desired microbial lethality without reducing overall product quality. Ohmic heating is an emerging technique for food processing that has been used in recent decades as an alternative to conventional heating. It is a rapid heating method with big potential in the food industry.
More particularly, ohmic heating of food is used for microbial inactivation, blanching, fermentation, gelatinization, peeling, evaporation, drying, extraction, pasteurization, and sterilization. This review summarizes the application of ohmic heating to different types of food products, the impact on food components, as well as the synergistic effect of ohmic heating with other non-thermal preservation techniques as well as the case of its combination with packed food items.
The optimization of the ohmic heating approach reduces the duration of the process, achieves microbial and enzyme stability, increases the yield, and preserves the organoleptic and bioactive components in food commodities. Applying ohmic heating in combination with other non-thermal food preservation techniques such as UV-C radiation, pulsed electric field, high pressure, ultrasound, vacuum and the addition of preservatives contributes to reducing the intensity of the applied electric field, the temperature, and the treatment. In addition, it contributes to the extension of the shelf life as well as preserving the nutritional and organoleptic quality of food.
Pages:
70 - 85