Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations

Gavahian, M, Tiwari, B, Chu, Y, Ting, Y and Farahnaky, A 2019, 'Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations', Trends in Food Science and Technology, vol. 86, pp. 328-339.


Document type: Journal Article
Collection: Journal Articles

Title Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations
Author(s) Gavahian, M
Tiwari, B
Chu, Y
Ting, Y
Farahnaky, A
Year 2019
Journal name Trends in Food Science and Technology
Volume number 86
Start page 328
End page 339
Total pages 12
Publisher Pergamon Press
Abstract Background: Food texture is an important quality characteristic that affects sensory perception and consumer satisfaction. Thermal processing applies to food material for several reasons including palatability improvement and shelf life extension. Ohmic heating is an energy- and time-saving technique that was previously proposed as an alternative to conventional heating methods in the food industry. Scope and approach: Investigating the effects of ohmic processes on food quality parameters, such as texture, is an important step towards the industrial adaptation of ohmic heating technology. This review focuses specifically on the effects of ohmic heating on food texture and tries to elucidate the mechanisms behind the changes in textural attributes during an ohmic process as compared to the classical heating method. Key findings and conclusions: Achieving a predefined product texture in a shorter time and the uniformity of product texture are among the benefits of ohmic heating. However, several challenges (e.g. the possibility of negative effects on the chemical composition of the product and high capital investment) should be addressed for the industrial adoption of this emerging technology.
Subject Food Processing
Keyword(s) Emerging technologies
Food quality
Food texture
Hardness
Moderate electric field
Ohmic heating
DOI - identifier 10.1016/j.tifs.2019.02.022
Copyright notice © 2019 Elsevier Ltd.
ISSN 0924-2244
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