Ohmic heating: A novel technology for food preservation

Muhammad Yasin 2003-ag-1660 PhD scholar

Supervisor Dr. Masood Sadiq Butt www.uaf.edu.pk

Contents
1 2 Introduction Ohmic Vs conventional heating Ohmic heating system Application and conclusions References
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3
4 5

Ohmic Heating Ohmic heating is an advanced thermal processing method wherein the food material, which serves as an electrical resistor, is heated by passing electricity through it.

Electrical energy
Dissipated into heat Rapid and uniform heating
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Cont
Ohmic heating is also called Electrical resistance heating Joule heating Electro-heating Varieties of applications in the food industry Meat industry Milk industry Beverage industry Food dehydrated industry Extraction of phyto-chemicals (Zell et al., 2009)
4

Food preservation techniques

Thermal preservation techniques

Pasteurization Sterilization Drying Evaporation Distillation

Modern techniques Ohmic heating Electric pulse

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How is ohmic heating different from conventional thermal processing?

During conventional thermal processing Quality damage Aseptic processing systems Cans Long time for complete heating Higher energy dissipation More damage of equipments High risk of personal safety Non-uniform heating (Allali et al., 2010)

Cont...
Ohmic heating Volumetrically heat Greater quality product Processing large particulate food (up to 1 inch)

Cleaning requirements are less

Reduces cooking times

Minimal mechanical damage

Better nutrients and vitamin retention
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Cont

High energy efficiency

Electrical energy (90%) converted into heat

Optimization of capital investment

Product safety
(Shim, et al., 2010)

What type of products are suitable for ohmic heating?

Ohmic heating can be used for heating Liquid foods containing large particulates Soups Stews Fruit slices in syrups and sauces Heat sensitive liquids (Milk)

(Shim et al., 2010)

Conti Technology is useful for

Proteinaceous foods
(Denature and coagulate when thermally processed)

Liquid egg
(Heated in a fraction of a second without coagulating it)
(Chen et al., 2010)

Juices (Inactivate enzymes without affecting the flavor)

(Bozkurt and Icier 2009)

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Ohmic Heating System Design

key elements
Power supply (generator)- produce the electricity Electrodes Electrode gap- distance Thermocouple- measure temperature Data logger pH probe Spectrophotometer- optical density Refractometer-Brix
(Lebovka, et al., 2005)

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Ohmic heating device

(Sastry and Palaniapan,1992)

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Commercial scale equipment

Anderson, 2008

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Shelf-life of an ohmically processed product?

The shelf-life of ohmically processed foods comparable with Canned Sterile Aseptically processed

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Is ohmic heating environmentally friendly?

Yes
ordinary electricity No emissions Emerging application of ohmic heating i.e. Fruit peeling- less NaOH used

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Working principle During ohmic heating

AC voltage Rate of heating directly propositional square of the electric field strength Electrical conductivity Type of food

The electric field strength can be controlled by

Electrode gap Applied voltage
(Anderson, 2008)
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Electrolysis and contamination

Electrolysis
Dissolution of metallic (stainless steel) electrodes at 5060 Hz Contaminate the finished products Contribute to undesirable chemical reactions

Control measures
Using frequencies above 100 kHz prevent metal hydrolysis Low frequencies 10 or 50 or 60 Hz power can be used with inert carbon or coated electrodes without causing noticeable dissolution
(Bansal and Chen, 2006)
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Conti
Plastic materials with suitable electrical and

mechanical properties can be used for

Housing the electrodes

For lining the stainless steel pipes through which

food products flow

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Ohmic heating: Meat Quality

80% solids food product
Raise temperature (25 C to 129C in 90 seconds)

(Zuber et al.,1997) Multi-point injection followed by optimized tumbling

Ohmic heating cook whole muscle beef
Produce quality cooked meat Reducing cook losses

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Cont
Cook losses with the mild Low time and long time (LTLT) ohmic method were lower than conventional heating Flavor development was slightly reduced

Ohmic heating was optimization End-point temperature intermediate between High temperature and short time (HTST) LTLT protocols Maintain the speed Cook loss advantages
( Zell et al., 2009)
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Cont
Ohmic cooking of whole beef muscle Optimization of meat preparation
Centre injection 3% saline

Soaking 5% saline for 48 h

3% saline, 16 h in bag tumbling ( Zell et al., 2009)

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Omhic heating and meat Quality

Quality parameter Cooking loss Water holding capacity Proximate analysis Surface color Chroma and hue value texture profile

LTLT
Least Least NS Lighter NS NS

HTST
Highest less Moisture reduction Light NS Firmer

Conventional
Less Highest NS dark NS NS
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TBARS of meat

( Zell et al., 2009)

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How does ohmic heating inactivate microorganisms?

Inactivates microorganisms
Low-frequency (50-60 Hz) Build up electrical charges Heat across microbial cells

It is not necessary to claim such effects since heating is the main mechanism
(Ayse et al., 2010)

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Conti Ohmic heating Decrease

Decimal reduction time (D value) Temperature requirements (z value) For Escherichia coli in goat milk Bacillus licheniformisin in cloudberry jam
(Pereira et al., 2007)

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Fermentation
Reduced lag period of the bacteria Lactobacillus acidophilus Dairy manufacturer utilizing the ohmic heating process Shorten the total processing time Speedier process Save overhead and labor costs
(Cho et al., 1996; Anderson, 2008)

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Conti
Fermentation at 30C Lag period decreased by 94% Ohmic heating

Did not change the generation time Significant decrease in maximum growth Enhances the early stages Inhibits the late stages of growth

(Cho et al., 1996)

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Conti...
Fermentation at 35C Minimal effect on
Glucose utilization Lactic acid production

(Cho et al., 1996)

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juices
Rheological Characteristics of Quince Nectar During Ohmic Heating Ohmic heating as an electrical heating having
Same heating curve of conventional method Changing voltage gradient (10-40 V/cm) at 50 Hz

The change of rheological constants at different holding Times (0, 10, 15, 20 and 30 minutes) Temperature range (65-75 C)
(Bozkurt and Icier, 2009)
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Conti
The activation energy 9.88 3.24 kJ/mol ohmic heating 10.08 2.53 kJ/mol conventional heating

Results
Thermal effects
(Bozkurt and Icier 2009)

Grape juice
Deactivation polyphenoloxidase
(Icier et al., 2008)

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Electrical conductivity of fruits

(Sarang et al., 2008; Tulsiyan et al., 2008)

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Rice bran oil extraction using ohmic heating

Ohmic heating increased 92% lipids extracted Lowering the frequency of alternating current (AC)

Increased oil extraction By electroporation

Enhance extraction of non-polar constituents
(Lakkakula, et al., 2004)

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Conclusions
Non-thermal food preservation technique effective for Meat processing Juices processing Fruit and vegetable processing Milk processing Ohmic heating little effect on Flavor Taste Overall acceptance
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Future trends
Quantification of effect of ohmic heating on major nutrients Ascorbic acid, vitamins, phytochemicals Reliable modeling and prediction of ohmic heating patterns
Heat channeling complex coupling Hot spots and cold spots, Electrical field distributions

Well-defined product specifications and process parameters

Particle size, shape, pH Thermal conductivity, Electrical conductivity Liquid viscosity, Specific heat Solid liquid ratio
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Potential application of ohmic heating in food processing

Balancing

Extraction

Dehydration

Potential Application

Peeling

Fermentation

Starch gelatinization

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Refernces
Anderson, D.R. 2008. Ohmic heating as an alternative food processing technology. MSc Thesis, Kansas State University, Manhattan, Kansas. Ayse, B., Handan, A., and Filiz, I. 2010. Inactivation Kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: effects of voltage gradient and temperature on inactivation. Journal of Food Protection, 73(2): 299-304. Bozkurt, H., Icier, F. 2009. Rheological characteristics of quince nectar during ohmic heating. International Journal of Food Properties, 12(4): 844 859. Chen, C., Abdelrahim, K., Beckerich, I. 2010. Sensitivity analysis of continuous ohmic heating process for multiphase foods. Journal of Food Engineering Journal of Food Engineering, 98(2): 257-265 Cho, H.Y., Yousef, A.E., and Sastry, S.K. 1996. Growth Kinetics of Lactobacillus acidophilus Under Ohmic Heating. Biotechnology and Bioengineering, 49: 334-340.
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Conti
Icier, F., Yildiz, H., Baysal, T. 2008. Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice. Journal of Food Engineering, 85: 410417 Khoyi, M.R., and Hesari, J. 2007. Osmotic dehydration kinetics of apricot using sucrose solution. Journal of Food Engineering, 78(4): 13551360. Lakkakula, N.R., Lima, M., and Walker, T. 2004. Rice bran stabilization and rice bran oil extraction using ohmic heating. Bioresource Technology 92: 157161 Lebovka, N.I., Praporsic, I., Ghnimi, S., and Vorobiev, E. 2005. Does electroporation occur during the ohmic heating of food? Journal of Food Science 70(5): 308-311.

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Conti
Pereira, R., Martins, J., Mateus, C., Teixeira, J.A., and Vicente, A.A. 2007. Death kinetics of Escherichia coli in goat milk and bacillus licheniformisin cloudberry jam treated by ohmic heating. Chemical Papers, 61 (2):121-126. Sastry, S. K., and Palaniapan, S. 1992. Mathematical modeling and experimental studies on ohmic heating of liquid-particle mixtures in a static heater. Journal of food process engineering, 15(4): 241-261. Shim, J.Y., Lee, S.H., and Jun, S. 2010. Modeling of ohmic heating patterns of multiphase food products using computational fluid dynamics codes. Journal of Food Engineering, 99(2): 136-141. Zell, M., Lyng, J.G., Cronin. D.A., and Morgan, D.J. 2009. Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients. Meat Science, 83(3): 563-571.

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Questions

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