System Design, Modelling, Energy Analysis, and Industrial Applications of Ohmic Heating Technology

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-09-09 DOI:10.1007/s11947-024-03568-w

Tasmiyah Javed, Oluwaloba Oluwole-ojo, Hongwei Zhang, Muhammad Akmal, Timofei Breikin, Alexander O’Brien

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Abstract

The food and drink industry is gradually gaining sustainability pressure due to the high carbon emissions rate and limited availability of traditional energy supplies. Thus, it is essential to consider energy efficiency and decarbonisation of the ever-expanding food and drink industry. Ohmic heating technology is a highly energy-efficient and quick method of electrically heating food products. It uses the resistance of the food material to convert electrical energy into heat. However, the heating rate of ohmic heating depends on several process variables, such as electrical conductivity, voltage gradient, and voltage frequency. Therefore, it is important to study and understand the effects of these process variables to optimise the modelling and control of ohmic heating systems to obtain desirable output from food products. Hence, this study presents a review of the effects of process parameters on nutritional and organoleptic qualities, product yields, and energy efficiency of ohmic heating, along with its various industrial applications. The technology shows promising advancements in colour and nutritional quality, increasing energy efficiency, shorter processing times, and higher product yields compared to conventional heating processes.

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欧姆加热技术的系统设计、建模、能源分析和工业应用

由于高碳排放率和传统能源供应有限，食品和饮料行业正逐渐面临可持续发展的压力。因此，在不断扩大的食品和饮料行业中，必须考虑能源效率和去碳化问题。欧姆加热技术是一种高能效、快速的食品电加热方法。它利用食品材料的电阻将电能转化为热能。然而，欧姆加热的加热速度取决于几个过程变量，如导电率、电压梯度和电压频率。因此，必须研究和了解这些过程变量的影响，以优化欧姆加热系统的建模和控制，使食品获得理想的输出。因此，本研究综述了工艺参数对欧姆加热的营养和感官质量、产品产量和能效的影响，以及其各种工业应用。与传统的加热工艺相比，该技术在色泽和营养质量、提高能源效率、缩短加工时间和提高产品产量方面都取得了可喜的进步。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.