yasibad water: the impact on human health in the chesapeake bay region
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Ohmic heating: A novel technology for
food preservation
Muhammad Yasin
2003-ag-1660
PhD scholar
Supervisor
Dr. Masood Sadiq Butt
www.uaf.edu.pk
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Contents
Introduction1
Ohmic Vs conventional heating2
Ohmic heating system3
Application and conclusions4
References5
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Ohmic Heating
Ohmic heating is an advanced thermalprocessing method wherein the food
material, which serves as an electrical
resistor, is heated by passing electricitythrough it.
Electrical energy
Dissipated into heat
Rapid and uniform heating
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Cont
Ohmic heating is also called Electrical resistance heating
Joule heating
Electro-heating
Varieties of applications in the food industry
Meat industry
Milk industry
Beverage industry
Food dehydrated industry
Extraction of phyto-chemicals
(Zell et al., 2009)
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Food preservation techniques
Thermal preservation techniques
Pasteurization
Sterilization
Drying Evaporation
Distillation
Modern techniques Ohmic heating
Electric pulse
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How is ohmic heating different from conventional
thermal processing?
During conventional thermal processing Quality damage
Aseptic processing systems
Cans
Long time for complete heating
Higher energy dissipation
More damage of equipments
High risk of personal safety
Non-uniform heating
(Allali et al., 2010)
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Cont...
Ohmic heating Volumetrically heat
Greater quality product
Processing large particulate food (up to 1 inch)
Cleaning requirements are less
Reduces cooking times
Minimal mechanical damage
Better nutrients and vitamin retention
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Cont
High energy efficiency
Electrical energy (90%) converted into heat
Optimization of capital investment
Product safety
(Shim, et al., 2010)
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What type of products are
suitable for ohmic heating?
Ohmic heating can be used for heating
Liquid foods containing large particulates
Soups
Stews
Fruit slices in syrups and sauces
Heat sensitive liquids (Milk)
(Shim et al., 2010)
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Conti
Technology is useful for Proteinaceous foods
(Denature and coagulate when thermally processed)
Liquid egg(Heated in a fraction of a second without coagulating it)
(Chen et al., 2010)
Juices
(Inactivate enzymes without affecting the flavor)(Bozkurt and Icier 2009)
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Ohmic Heating System Design
key elements Power supply (generator)- produce the electricity
Electrodes
Electrode gap- distance
Thermocouple- measure temperature
Data logger
pH probe
Spectrophotometer- optical density Refractometer-Brix
(Lebovka, et al., 2005)
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Ohmic heating device
(Sastry and Palaniapan,1992)
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Commercial scale equipment
13Anderson, 2008
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Shelf-life of an ohmically processed product?
The shelf-life of ohmically
processed foods comparable with
Canned
Sterile
Aseptically processed
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Is ohmic heating environmentally
friendly?
Yes ordinary electricity
No emissions
Emerging application of ohmic heatingi.e.
Fruit peeling- less NaOH used
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Working principle
During ohmic heating AC voltage
Rate of heating directly propositional square of the
electric field strength
Electrical conductivity
Type of food
The electric field strength can be
controlled by Electrode gap
Applied voltage
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(Anderson, 2008)
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Electrolysis and contamination
Electrolysis
Dissolution of metallic (stainless steel) electrodes at 5060 Hz
Contaminate the finished products
Contribute to undesirable chemical reactions
Control measures
Using frequencies above 100 kHz prevent metal hydrolysis
Low frequencies 10 or50 or 60 Hz power can be used with
inert carbon or coated electrodes without causing noticeable
dissolution(Bansal and Chen, 2006)
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Conti
Plastic materials with suitable electrical and
mechanical properties can be used for
Housing the electrodes
For lining the stainless steel pipes through which
food products flow
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Ohmic heating: Meat Quality
80% solids food product Raise temperature (25 C to 129C in 90 seconds)
(Zuber et al.,1997)
Multi-point injection followed by optimizedtumbling
Ohmic heating cook whole muscle beef
Produce quality cooked meat
Reducing cook losses
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Cont
Cook losses with the mild Low time and long time (LTLT)ohmic method were lower than conventional heating
Flavor development was slightly reduced
Ohmic heating was optimization
End-point temperature intermediate between
High temperature and short time (HTST)
LTLT protocols
Maintain the speed
Cook loss advantages
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( Zell et al., 2009)
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Cont
Centre injection 3% saline
Soaking 5% saline for 48 h
3% saline, 16 h in bag
tumbling
( Zell et al., 2009)
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Ohmic cooking of whole beef muscle Optimization ofmeat preparation
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Omhic heating and meat Quality
Quality parameter LTLT HTST Conventional
Cooking loss Least Highest Less
Water holding capacity Least less Highest
Proximate analysis NS Moisture
reductionNS
Surface color Lighter Light dark
Chroma and hue value NS NS NS
texture profile NS Firmer NS
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TBARS of meat
23( Zell et al., 2009)
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How does ohmic heating
inactivate microorganisms?
Inactivates microorganisms
Low-frequency (50-60 Hz)
Build up electrical charges
Heat across microbial cells
It is not necessary to claim such effects since
heating is the main mechanism(Ayse et al., 2010)
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Conti
Ohmic heating Decrease
Decimal reduction time (D value)
Temperature requirements (z value)
For
Escherichia coliin goat milk
Bacillus licheniformisin in cloudberry jam
(Pereira et al., 2007)
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Fermentation
Reduced lag period of the bacteria
Lactobacillus acidophilus
Dairy manufacturer utilizing the ohmic heating process
Shorten the total processing time Speedier process
Save overhead and labor costs
(Cho et al., 1996; Anderson, 2008)
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Conti
Fermentation at 30C Lag period decreased by 94%
Ohmic heating
Did not change the generation time
Significant decrease in maximum growth
Enhances the early stages
Inhibits the late stages of growth
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(Cho et al., 1996)
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Conti...
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Fermentation at 35C
Minimal effect on
Glucose utilization
Lactic acid production
(Cho et al., 1996)
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juices
Rheological Characteristics of Quince Nectar DuringOhmic Heating
Ohmic heating as an electrical heating having
Same heating curve of conventional method
Changing voltage gradient (10-40 V/cm) at 50 Hz
The change of rheological constants at different holding
Times
(0, 10, 15, 20 and 30 minutes)
Temperature range(65-75 C)
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(Bozkurt and Icier, 2009)
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Conti
The activation energy
9.88 3.24 kJ/mol ohmic heating
10.08 2.53 kJ/mol conventional heating
Results Thermal effects
(Bozkurt and Icier 2009)
Grape juice
Deactivation polyphenoloxidase(Icier et al., 2008)
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Electrical conductivity of fruits
(Sarang et al., 2008; Tulsiyan et al., 2008) 31
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Rice bran oil extraction using ohmic heating
Ohmic heating increased 92% lipids extracted
Lowering the frequency of alternating current (AC)
Increased oil extraction
By electroporation
Enhance extraction of non-polar constituents
(Lakkakula, et al., 2004)
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Conclusions
Non-thermal food preservation techniqueeffective for
Meat processing
Juices processing
Fruit and vegetable processing
Milk processing
Ohmic heating little effect on
Flavor
Taste
Overall acceptance
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Future trends
Quantification of effect of ohmic heating on major
nutrients
Reliable modeling and prediction of ohmic heating
patterns
Well-defined product specifications and processparameters
Ascorbic acid, vitamins, phytochemicals
Heat channeling Hot spots and cold spots,
complex coupling Electrical field distributions
Particle size, shape, Liquid viscosity,
pH Specific heat
Thermal conductivity, Solid liquid ratio
Electrical conductivity
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Potential application of ohmic
heating in food processing
Potential
Application
BalancingExtraction
Peeling
Starch
gelatinizationFermentation
Dehydration
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Refernces
Anderson, D.R. 2008. Ohmic heating as an alternative food
processing technology. MSc Thesis, Kansas State University,
Manhattan, Kansas.
Ayse, B., Handan, A., and Filiz, I. 2010. Inactivation Kinetics
ofAlicyclobacillus acidoterrestris spores in orange juice by ohmic
heating: effects of voltage gradient and temperature on inactivation.
Journal of Food Protection, 73(2): 299-304.
Bozkurt, H., Icier, F. 2009. Rheological characteristics of quince
nectar during ohmic heating. International Journal of Food
Properties, 12(4): 844 859.
Chen, C., Abdelrahim, K., Beckerich, I. 2010. Sensitivity analysis of
continuous ohmic heating process for multiphase foods. Journal of
Food Engineering Journal of Food Engineering, 98(2): 257-265
Cho, H.Y., Yousef, A.E., and Sastry, S.K. 1996. Growth Kinetics of
Lactobacillus acidophilus Under Ohmic Heating. Biotechnology and
Bioengineering, 49: 334-340.36
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Conti
Icier, F., Yildiz, H., Baysal, T. 2008. Polyphenoloxidase deactivation
kinetics during ohmic heating of grape juice. Journal of Food
Engineering, 85: 410417
Khoyi, M.R., and Hesari, J. 2007. Osmotic dehydration kinetics of
apricot using sucrose solution. Journal of Food Engineering, 78(4):
13551360.
Lakkakula, N.R., Lima, M., and Walker, T. 2004. Rice bran
stabilization and rice bran oil extraction using ohmic heating.
Bioresource Technology 92: 157161
Lebovka, N.I., Praporsic, I., Ghnimi, S., and Vorobiev, E. 2005. Does
electroporation occur during the ohmic heating of food? Journal of
Food Science 70(5): 308-311.
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Conti
Pereira, R., Martins, J., Mateus, C., Teixeira, J.A., and Vicente, A.A.
2007. Death kinetics ofEscherichia coliin goat milk and bacillus
licheniformisin cloudberry jam treated by ohmic heating. Chemical
Papers, 61 (2):121-126.
Sastry, S. K., and Palaniapan, S. 1992. Mathematical modeling and
experimental studies on ohmic heating of liquid-particle mixtures in a
static heater. Journal of food process engineering, 15(4): 241-261.
Shim, J.Y., Lee, S.H., and Jun, S. 2010. Modeling of ohmic heating
patterns of multiphase food products using computational fluid
dynamics codes. Journal of Food Engineering, 99(2): 136-141.
Zell, M., Lyng, J.G., Cronin. D.A., and Morgan, D.J. 2009. Ohmic
heating of meats: Electrical conductivities of whole meats and
processed meat ingredients. Meat Science, 83(3): 563-571.
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Questions
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