Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14271/
https://doi.org/10.1016/j.tifs.2020.01.015 |
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| Title |
Ohmic heating assisted inactivation of enzymes and microorganisms in
foods: A review.
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| Creator |
Makroo, H. A.
Rastogi, N. K. Srivastava, B. |
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| Subject |
18 Processed foods
06 Preservation and Storage |
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| Description |
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.
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| Date |
2020
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14271/1/Trends%20in%20Food%20Science%20%26%20Technology%2097%20%282020%29%20451%E2%80%93465.pdf
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. |
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