[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review.

Makroo, H. A. and Rastogi, N. K. and Srivastava, B. (2020) Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review. Trends in Food Science and Technology, 97. pp. 1-15.

[img] PDF
Trends in Food Science & Technology 97 (2020) 451–465.pdf - Published Version
Restricted to Registered users only

Download (2MB) | Request a copy


Background: Ohmic heating (OH) is a novel method of heating various food materials efficiently, instantly and volumetrically. The quick and volumetric heating during OH results in efficient enzyme and microbial inactivation. Thus, OH can be used as an efficient alternative to the conventional thermal processing method. Scope and approach: OH has been applied to various food materials, which include fruits and vegetable products, milk, meat, seafood etc. Inactivation of quality degrading enzymes and spoilage causing microbes to a desired safe level is the prime objective of thermal processing of food, which can be easily achieved by OH process. In addition to the thermal effects, OH also has some non-thermal effects on microbial and enzyme activities due to the presence of electric current during heating. However, these non-thermal effects of OH are possible only in enzymes containing prosthetic metallic groups such as, Cu in PPO, Fe in lipoxygenase, Zn and Mg in alkaline phosphatase. Key findings and conclusions: Various models such as First order, Bi-phasic and Lumry–Eyring mechanism have been reported in literature for the enzyme inactivation by OH. Enzyme inactivation has been found to increase with increasing electric field strength (V/cm) during the OH process. The spoilage causing microorganisms can also be inactivated efficiently by OH as compared to conventional heating. Higher voltage gradients enhance the non-thermal effects of OH on microbial reduction by resulting in the higher electroporation. The frequency of the electric current also plays an important role in microbial reduction. Various components present in food such as fat, sugar and acid content affect the electrochemical properties of food material, thus affect the performance of OH in reducing the microbial load.

Item Type: Article
Uncontrolled Keywords: Ohmic heating D-value Z-value Electroporation Non-thermal effects
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Apr 2020 11:37
Last Modified: 27 Apr 2020 11:37
URI: http://ir.cftri.com/id/eprint/14271

Actions (login required)

View Item View Item