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Waziiroh E, Schoenlechner R, Jaeger H, Brusadelli G, Bender D. Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03942-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractDue to the absence of gluten, several challenges arise during gluten-free (GF) bread baking, affecting the mid-and-end-product quality. The main approach to overcome this issue is to combine certain functional ingredients and additives, to partially simulate wheat bread properties. In addition, the optimization of the baking process may contribute to improved product quality. A recent and very promising alternative to conventional baking is the use of ohmic heating (OH). Due to its volumetric and uniform heating principle, crumb development during baking and consequently bread volume is improved, which enhances the overall GF bread quality. Depending on the GF formulation, critical factors such as the electrical conductivity and viscosity of the batter may vary, which have a significant effect on the OH process performance. Therefore, this review attempts to provide a deeper understanding of the functionality of GF bread ingredients and how these may affect critical parameters during the OH processing.
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Tunç MT, Akdoğan A, Baltacı C, Kaya Z, Odabaş Hİ. Production of grape pekmez by Ohmic heating-assisted vacuum evaporation. FOOD SCI TECHNOL INT 2021; 28:72-84. [PMID: 33573408 DOI: 10.1177/1082013221991616] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Pekmez is a concentrated syrup-like food conventionally produced by vacuum evaporation process from sugar-rich fruits. In this study, the applicability of grape pekmez production by ohmic heating assisted vacuum evaporation (ΩVE) method was investigated. Conventional vacuum evaporation (CVE) and ΩVE methods were compared in terms of physicochemical properties, HMF (5-hydroxymethylfurfural) contents, rheological properties, and energy consumptions. ΩVE was run at four different voltage gradients (17.5, 20, 22.5, and 25 V/cm). Total process times for grape pekmez production were determined as 57, 28.5, 32, 39, and 50 minutes for CVE, ΩVE (25 V/cm), ΩVE (22.5 V/cm), ΩVE (20 V/cm) and ΩVE (17.5 V/cm), respectively. Energy consumption of CVE method was higher than ΩVE method for all voltage gradients. Energy efficiency increased as the voltage gradient increased. There was no significant difference between CVE and ΩVE methods for HMF contents. The results show that the ΩVE method could be an alternative to the CVE process for grape pekmez production.
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Affiliation(s)
- Merve Tuçe Tunç
- Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gümüşhane University, Gümüşhane, Turkey
| | - Arda Akdoğan
- Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gümüşhane University, Gümüşhane, Turkey
| | - Cemalettin Baltacı
- Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gümüşhane University, Gümüşhane, Turkey
| | - Zeliha Kaya
- Faculty of Engineering, Department of Food Engineering, Giresun University, Giresun, Turkey
| | - Halil İbrahim Odabaş
- Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gümüşhane University, Gümüşhane, Turkey
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Sabanci S, Icier F. Rheological behavior of sour cherry juices concentrated by ohmic and conventional evaporation processes under vacuum. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14832] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Serdal Sabanci
- Faculty of Health Sciences Department of Nutrition and Dietetics Munzur University Tunceli Turkey
| | - Filiz Icier
- Faculty of Engineering Department of Food Engineering Ege University Izmir Turkey
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Leite TS, Sastry SK, Cristianini M. Effect of concentration and consistency on ohmic heating. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12883] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Thiago Soares Leite
- Department of Food Technology (DTA)School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Sudhir K. Sastry
- Department of Food, Agricultural and Biological Engineering Agri‐Food Industry (FABE)Ohio State University (OSU) Columbus Ohio
| | - Marcelo Cristianini
- Department of Food Technology (DTA)School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
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Costa NR, Cappato LP, Ferreira MVS, Pires RP, Moraes J, Esmerino EA, Silva R, Neto RP, Tavares MIB, Freitas MQ, Silveira Júnior RN, Rodrigues FN, Bisaggio RC, Cavalcanti RN, Raices RS, Silva MC, Cruz AG. Ohmic Heating: A potential technology for sweet whey processing. Food Res Int 2018; 106:771-779. [DOI: 10.1016/j.foodres.2018.01.046] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 01/18/2018] [Accepted: 01/19/2018] [Indexed: 11/30/2022]
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Silva VLM, Santos LMNBF, Silva AMS. Ohmic Heating: An Emerging Concept in Organic Synthesis. Chemistry 2017; 23:7853-7865. [PMID: 28294435 DOI: 10.1002/chem.201700307] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2017] [Indexed: 11/09/2022]
Abstract
The ohmic heating also known as direct Joule heating, is an advanced thermal processing method, mainly used in the food industry to rapidly increase the temperature for either cooking or sterilization purposes. Its use in organic synthesis, in the heating of chemical reactors, is an emerging method that shows great potential, the development of which has started recently. This Concept article focuses on the use of ohmic heating as a new tool for organic synthesis. It presents the fundamentals of ohmic heating and makes a qualitative and quantitative comparison with other common heating methods. A brief description of the ohmic reactor prototype in operation is presented as well as recent examples of its use in organic synthesis at laboratory scale, thus showing the current state of the research. The advantages and limitations of this heating method, as well as its main current applications are also discussed. Finally, the prospects and potential implications of ohmic heating in future research in chemical synthesis are proposed.
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Affiliation(s)
- Vera L M Silva
- Department of Chemistry & QOPNA, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Luis M N B F Santos
- Centro de Investigação em Química (CIQUP), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua Campo Alegre 687, 4169-007, Porto, Portugal
| | - Artur M S Silva
- Department of Chemistry & QOPNA, University of Aveiro, 3810-193, Aveiro, Portugal
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Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Crit Rev Food Sci Nutr 2016; 57:501-523. [DOI: 10.1080/10408398.2013.867828] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
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Jaeger H, Roth A, Toepfl S, Holzhauser T, Engel KH, Knorr D, Vogel RF, Bandick N, Kulling S, Heinz V, Steinberg P. Opinion on the use of ohmic heating for the treatment of foods. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.007] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Tumpanuvatr T, Jittanit W. The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.05.044] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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