Search results for "Ohmic heating"
showing 2 items of 2 documents
Innovative technologies for food preservation
2018
Abstract Several techniques have been developed during the 20th century in order to preserve foods. These innovative technologies vary considerably and embrace physical technologies (e.g., high hydrostatic pressure and high-pressure homogenization), electromagnetic technologies (e.g., pulsed electric fields, ohmic heating, microwaves, radio-frequency, and UV-light), acoustic technologies (e.g., ultrasound and shockwaves), and others such as membrane filtration and dense phase CO 2 . In this chapter, the theoretical background and definition of the technologies are explained together with a description of the equipment, main technological/processing parameters, and some advantages and limita…
Ohmic treatment of fresh foods: Effect on textural properties
2013
The aim of this work was to verify the effects of ohmic heating (OH) treatment on texture of fresh solid food (without pre-treatment in brine solutions), subjected to constant electrical field gradient (1100 V/m; 2200 V/m; 3300 V/m). Samples of fresh potatoes, carrots and apples cut into cylinders (d = 30 mm, h = 9.0 mm) underwent OH for 60, 120, 180 and 240 seconds. Texture measurements were performed in a universal testing machine Instron 4301, with a 100 N load cell, using a single-cycle compression test. The raw untreated sample was used as control. Stress–deformation behavior of food samples processed by OH differs appreciably from raw untreated samples for all cooking times. Firmness …