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Effect of Ohmic Heating on Color Profile of Liquid Food



P Shrestha PRATIKSHA ; A Abedini AMIRHOSSEIN ; Pt Parmar Pankaj T ; K Rathnakumar KAAVYA ; Rl Poudyal Rajib LOCHAN
Authors

Source: Published:2024

Abstract

Ohmic heating (OH) can also be referred to as Joule heating and is commonly used in the food processing industry to prevent contamination of food by pathogenic microorganisms and maintain the sensory, functional, and nutritional properties of food, thereby increasing the overall shelf life of the food. This chapter provides a comprehensive review of ohmic heating, its basic principles, and its application in the processing of liquid food. Recently, industries have been utilizing ohmic heating for the processing of milk and milk beverages, alcoholic beverages, soft drinks, purees, syrups, fruit juice, and similar fluid foods. One of the major challenges during food processing is preserving the natural bioactive compounds present in the food. This chapter covers the retention or degradation of carotenoids, chlorophyll, xanthophyll, riboflavin, anthocyanin (ACN), and other bioactive color compounds during ohmic-assisted processing of various liquid foods. The challenges to overcome for the commercial use of ohmic heaters in food processing and recent advances in this field are also discussed at the end of this chapter. © 2024 Elsevier B.V., All rights reserved.