1
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Ahmadi S, Rezaee A. Environmental pollution removal using electrostimulation of microorganisms by alternative current. Enzyme Microb Technol 2024; 174:110369. [PMID: 38101243 DOI: 10.1016/j.enzmictec.2023.110369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/15/2023] [Accepted: 11/25/2023] [Indexed: 12/17/2023]
Abstract
The entrance of some toxic and hazardous chemical agents such as antibiotics, pesticides, and herbicides into the environment can cause various problems to human health and the environment. In recent years, researchers have considered the use of electrostimulation in the processes of microbial metabolism and biological systems for the treatment of pollutants in the environment. Although several electrostimulation reports have been presented for pollutant removal, little attention has been paid to alternative current (AC) biostimulation. This study presents a systematic review of microbial electrostimulation using bioelectrochemical systems supplied with AC. The utilization of alternating current bioelectrochemical systems (ACBESs) has some advantages such as the provide of appropriate active biofilms in the electrodes due to the cyclical nature of the current and energy transfer in an appropriate manner on the electrode surfaces. Moreover, the ACBESs can reduce hydraulic time (HRT) under optimal conditions and reduce the cost of converting electricity using AC. In microbial electrostimulation, amplitude (AMPL), waveform, C/N, and current have a significant effect on increasing the removal efficiency of the pollutants. The obtained results of the meta-analysis illustrated that various pollutants such as phenol, antibiotics, and nitrate have been removed in an acceptable range of 96% using the ACBESs. Therefore, microbial electrostimulation using AC is a promising technology for the decomposition and removal of various pollutants. Moreover, the ACBESs could provide new opportunities for promoting various bioelectrochemical systems (BESs) for the production of hydrogen or methane.
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Affiliation(s)
- Shabnam Ahmadi
- Department of Environmental Health Engineering, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
| | - Abbas Rezaee
- Department of Environmental Health Engineering, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran.
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2
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Xie F, Zhao B, Ji L, Antwi P, Li Y, Yue X. Exploring the potential of a novel alternating current stimulated iron‑carbon anammox process: A new horizon for nitrogen removal. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 912:168893. [PMID: 38016562 DOI: 10.1016/j.scitotenv.2023.168893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 11/11/2023] [Accepted: 11/24/2023] [Indexed: 11/30/2023]
Abstract
This study explored a novel alternating current (AC) stimulation approach to enhance the nitrogen removal efficiency of an iron‑carbon based anammox (FeC anammox) system. In the preliminary experiment, the TN removal efficiency of the AC stimulated system was 8.06 % higher than that of a DC simulated system in same current densities of 0.25 mA/cm2. Gene expression analysis revealed that the AC-stimulated system, where, compared with the anammox system alone, the expression of HZS, HDH, NarG, NirS, NorB and NosZ increased by 1.81, 2.50, 1.64, 0.23, 1.15 and 1.27 times, respectively. In the continuous experiment, the TN removal rate increased from 60.13 % to 84.34 % after AC stimulation, and the working time of the FeC materials increased to 20 days. An analysis of the mechanism revealed that the parallel connection between the capacitive reactance and filler resistance in AC might reduce the internal resistance of the system, thereby improving the actual current density received by local microorganisms, and achieving a better strengthening effect.
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Affiliation(s)
- Fei Xie
- Taiyuan University of Science and Technology, School of Environment and Resources, Taiyuan 030024, PR China
| | - Bowei Zhao
- Taiyuan University of Technology, College of Environmental Science and Engineering, Taiyuan 030024, PR China
| | - Li Ji
- Taiyuan University of Science and Technology, School of Environment and Resources, Taiyuan 030024, PR China
| | - Philip Antwi
- Environment Protection Authority, Center for Applied Sciences, Water Science Unit, Macleod, Victoria 3085, Australia
| | - Yuan Li
- Taiyuan University of Science and Technology, School of Environment and Resources, Taiyuan 030024, PR China
| | - Xiuping Yue
- Taiyuan University of Technology, College of Environmental Science and Engineering, Taiyuan 030024, PR China.
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3
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Alfaifi BM, Al-Ghamdi S, Othman MB, Hobani AI, Suliman GM. Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review. Foods 2023; 12:2564. [PMID: 37444300 DOI: 10.3390/foods12132564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 06/18/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.
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Affiliation(s)
- Bandar M Alfaifi
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Saleh Al-Ghamdi
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Moath B Othman
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
- Department of Agricultural Engineering, Faculty of Agriculture, Foods & Environment, Sana'a University, Sana'a 13020, Yemen
| | - Ali I Hobani
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Gamaleldin M Suliman
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
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4
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Jia L, Shao L, Zhao Y, Sun Y, Li X, Dai R. Inactivation effects and mechanism of ohmic heating on Bacillus cereus. Int J Food Microbiol 2023; 390:110125. [PMID: 36774686 DOI: 10.1016/j.ijfoodmicro.2023.110125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 12/28/2022] [Accepted: 02/06/2023] [Indexed: 02/12/2023]
Abstract
The inactivation effects and mechanism of ohmic heating (OH) on Bacillus cereus ATCC 11778 were investigated in this study, conventional heating (CH) was also carried out and served as control. All OH treatments (10 V/cm 50 Hz, 10 V/cm 500 Hz, 5 V/cm 50 Hz and 5 V/cm 500 Hz) could achieve a comparable inactivation effect with CH, while OH treatments significantly shortened the processing time. OH treated cells exhibited significantly higher leakage of metal ions (Mg2+ and K+) and biomacromolecules (nucleic acids and proteins) than those treated with CH when bacterial suspensions were heated to the same temperature. Moreover, OH treatment caused more damage on membrane structure, greatly decreased the cell membrane potential and endogenous enzyme activity than that of CH. The results of this study indicated that OH is more efficient in the inactivation of bacteria.
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Affiliation(s)
- Lihong Jia
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yijie Zhao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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5
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Moderate electric field-assisted hydro-distillation of thyme essential oil: Characterization of microstructural changes. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2022.122449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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6
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Doan NK, Lai DQ, Le TKP. Ohmic Heating: Its Current and Future Application in Juice Processing. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2126855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Nhu Khue Doan
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh, Ho Chi Minh, Vietnam
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
| | - Dat Quoc Lai
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh, Ho Chi Minh, Vietnam
| | - Thi Kim Phung Le
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh, Ho Chi Minh, Vietnam
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Ohmic Heating Extraction at Different Times, Temperatures, Voltages, and Frequencies: A New Energy-Saving Technique for Pineapple Core Valorization. Foods 2022; 11:foods11142015. [PMID: 35885258 PMCID: PMC9320328 DOI: 10.3390/foods11142015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/17/2022] [Accepted: 06/23/2022] [Indexed: 02/04/2023] Open
Abstract
Pineapple core is considered a processing by-product. This study proposed and evaluated an ohmic heating extraction-based valorization platform to obtain value-added bioactive compounds from pineapple core and studied the effects of four important processing parameters. In this sense, a Taguchi design (L16(4)4) was used to assess the effects of temperature (70, 80, 90, and 100 °C), time (15, 30, 45, and 60 min), voltage (110, 160, 210, and 260 V), and frequency (60, 340, 620, and 900 Hz) on heating rate, come-up time, energy consumption, system performance efficiency, total phenolic compounds (TPC), DPPH, and ABTS. Finally, a side-by-side comparison of optimized ohmic heating (OOH) and conventional extraction was performed, and chemical composition was compared by ultra-performance liquid chromatography equipped with photodiode array detection-mass (UPLC-DAD-ESI-MS-MS). According to the results, increasing temperatures enhanced system performance efficiency but negatively affected TPC and antioxidant values above 90 ℃. Similarly, prolonging the extraction (>30 min) decreased TPC. Further, increasing voltage (from 110 to 260 V) shortened the come-up time (from 35.75 to 5.16 min) and increased the heating rate (from 2.71 to 18.80 °C/min−1). The optimal conditions were 30 min of extraction at 80 °C, 160 V, and 900 Hz. Verification of the optimal conditions revealed that OOH yielded an extract with valuable bioactive compounds and saved 50% of the time and 80% of energy compared to the conventional treatment. The UPLC-DAD-ESI-MS-MS showed that there were similarities between the chemical profiles of the extracts obtained by conventional and OOH methods, while the concentration of major compounds varied depending on the extraction method. This information can help achieve sustainable development goals (SDGs) by maximizing the yield and minimizing energy and time consumption.
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Jyung S, Kang JW, Kang DH. L. monocytogens exhibited less cell membrane damage, lipid peroxidation, and intracellular reactive oxygen species accumulation after plasma-activated water treatment compared to E. coli O157:H7 and S. Typhimurium. Food Microbiol 2022; 108:104098. [DOI: 10.1016/j.fm.2022.104098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/19/2022] [Accepted: 07/19/2022] [Indexed: 11/04/2022]
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9
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Cho ER, Kang DH. Intensified inactivation efficacy of pulsed ohmic heating for pathogens in soybean milk due to sodium lactate. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Cokgezme OF, Icier F. Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102985] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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11
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Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02800-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Ohmic tempering using a high frequency ohmic heating and model food of minced tuna based on Allaska pollock surimi – Evaluation of electrical conductivities. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102940] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Zhang L, Liu F, Wang T, Wu S, Jin Y, Yang N, Xu X. Design of Saline Gel Coil for Inner Heating of Electrolyte Solution and Liquid Foods under Induced Electric Field. Foods 2022; 11:213. [PMID: 35053945 PMCID: PMC8774588 DOI: 10.3390/foods11020213] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/17/2021] [Accepted: 01/04/2022] [Indexed: 12/01/2022] Open
Abstract
As an emerging electrotechnology, induced electric field has attracted extensive attention in the development of innovative heat treatment equipment. In this study, a resistance heating unit based on induced electric field was built for inner heating of aqueous electrolyte solutions as well as liquid foods, such as vinegar. NaCl solutions and liquid foods with different conductivity were used to investigate the thermal effect and temperature rise of samples. Saline gel composed of 3% agar powder and 20% NaCl acted as a coil of conductor for inducing high-level output voltage. The utilization of the saline gel coil significantly improved the power conversion efficiency of the heating unit as well as the heating rate. The results revealed that duty cycle and applied frequency had immediate impact on the efficiency of inner heating. Additionally, the rate of temperature rise was proportional to the conductivity of the sample. The temperature of 200 mL NaCl solution (0.6%) increased from 25 °C to 100 °C in 3 min at 40% duty cycle and 60 kHz of applied frequency, and it was a circulating-flow process. The maximum temperature rise of black vinegar was 39.6 °C in 15 s at 60 kHz and 60% duty cycle, while that of white vinegar was 32.2 °C in 30 s under same conditions, whereas it was a continuous-flow process. This novel heating system has realized the inner heating of liquid samples.
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Affiliation(s)
- Lingtao Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China; (L.Z.); (S.W.); (Y.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (F.L.); (T.W.); (X.X.)
| | - Fan Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (F.L.); (T.W.); (X.X.)
| | - Ting Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (F.L.); (T.W.); (X.X.)
| | - Shilin Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China; (L.Z.); (S.W.); (Y.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (F.L.); (T.W.); (X.X.)
| | - Yamei Jin
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China; (L.Z.); (S.W.); (Y.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (F.L.); (T.W.); (X.X.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China; (L.Z.); (S.W.); (Y.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (F.L.); (T.W.); (X.X.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (F.L.); (T.W.); (X.X.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Doan NK, Lai QD, Le TKP, Le NT. Influences of AC frequency and electric field strength on changes in bioactive compounds in Ohmic heating of pomelo juice. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102754] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Tiravibulsin C, Lorjaroenphon Y, Udompijitkul P, Kamonpatana P. Sterilization of coconut milk in flexible packages via ohmic-assisted thermal sterilizer. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111552] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11062507] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers.
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17
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Shin M, Kim S, Kang D. Application of ohmic heating for the inactivation of microbiological hazards in food products. J Food Saf 2020. [DOI: 10.1111/jfs.12787] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Minjung Shin
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences Seoul National University Seoul Republic of Korea
| | - Sang‐Soon Kim
- Department of Food Engineering Dankook University Cheonan Chungnam Republic of Korea
| | - Dong‐Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences Seoul National University Seoul Republic of Korea
- Institutes of Green Bio Science & Technology, Seoul National University Pyeongchang‐gun Gangwon‐do Republic of Korea
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18
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Doan KN, Lai DQ, Kim Le PT, Le TN. Inactivation of pectin Methylesterase and
Lactobacillus Plantarum
by ohmic heating in pomelo juice. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14830] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khue Nhu Doan
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
- Institute of Biotechnology and Food Technology Industrial University Ho Chi Minh City Vietnam
| | - Dat Quoc Lai
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Phung T. Kim Le
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Tam Nhat Le
- Institute of Biotechnology and Food Technology Industrial University Ho Chi Minh City Vietnam
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19
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Cho ER, Kim SS, Kang DH. Inactivation Kinetics and Membrane Potential of Pathogens in Soybean Curd Subjected to Pulsed Ohmic Heating Depending on Applied Voltage and Duty Ratio. Appl Environ Microbiol 2020; 86:e00656-20. [PMID: 32385086 PMCID: PMC7357481 DOI: 10.1128/aem.00656-20] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Accepted: 04/28/2020] [Indexed: 11/20/2022] Open
Abstract
The aim of this research was to investigate the efficacy of the duty ratio and applied voltage in the inactivation of pathogens in soybean curd by pulsed ohmic heating (POH). The heating rate of soybean curd increased rapidly as the applied voltage increased, although the duty ratio did not affect the temperature profile. We supported this result by verifying that electrical conductivity increased with the applied voltage. Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in soybean curd were significantly (P < 0.05) inactivated by more than 1 log unit at 80 Vrms (root mean square voltage). To elucidate the mechanism underlying these results, the membrane potential of the pathogens was examined using DiBAC4(3) [bis-(1,3-dibutylbarbituric acid)trimethine oxonol] on the basis of a previous study showing that the electric field generated by ohmic heating affected the membrane potential of cells. The values of DiBAC4(3) accumulation increased under increasing applied voltage, and they were significantly (P < 0.05) higher at 80 Vrms, while the duty ratio had no effect. In addition, morphological analysis via transmission electron microscopy showed that electroporation and expulsion of intracellular materials were predominant at 80 Vrms Moreover, electrode corrosion was overcome by the POH technique, and the textural and color properties of soybean curd were preserved. These results substantiate the idea that the applied voltage has a profound effect on the microbial inactivation of POH as a consequence of not only the thermal effect, but also the nonthermal effect, of the electric field, whereas the duty ratio does not have such an effect.IMPORTANCE High-water-activity food products, such as soybean curd, are vulnerable to microbial contamination, which causes fatal foodborne diseases and food spoilage. Inactivating microorganisms inside food is difficult because the transfer of thermal energy is slower inside than it is outside the food. POH is an adequate sterilization technique because of its rapid and uniform heating without causing electrode corrosion. To elucidate the electrical factors associated with POH performance in the inactivation of pathogens, the effects of the applied voltage and duty ratio on POH were investigated. In this study, we verified that a high applied voltage (80 Vrms) at a duty ratio of 0.1 caused thermal and nonthermal effects on pathogens that led to an approximately 4-log-unit reduction in a significantly short time. Therefore, the results of this research corroborate database predictions of the inactivation efficiency of POH based on pathogen control strategy modeling.
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Affiliation(s)
- Eun-Rae Cho
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - Sang-Soon Kim
- Department of Food Engineering, Dankook University, Cheonan, Chungnam, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
- Institutes of Green Bio Science and Technology, Seoul National University, Seoul, Republic of Korea
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20
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Khue DN, Tiep HT, Dat LQ, Kim Phung LT, Tam LN. Influence of frequency and temperature on the inactivation of Salmonella enterica serovar enteritidis in Ohmic heating of pomelo juice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109528] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Cho G, Ha J. Erythrosine
B
(
R
ed
D
ye
N
o. 3): A potential photosensitizer for the photodynamic inactivation of foodborne pathogens in tomato juice. J Food Saf 2020. [DOI: 10.1111/jfs.12813] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ga‐Lam Cho
- Department of Food Science and Biotechnology, Global K‐Food Research CenterHankyong National University Anseong‐si South Korea
| | - Jae‐Won Ha
- Department of Food Science and Biotechnology, Global K‐Food Research CenterHankyong National University Anseong‐si South Korea
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22
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Microbial inactivation by ohmic heating: Literature review and influence of different process variables. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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23
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Chen F, Zhang M, Fan K, Mujumdar AS. Non-thermal Technology and Heating Technology for Fresh Food Cooking in the Central Kitchen Processing: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1740246] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Fengying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue,Quebec, Canada
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Makroo H, Rastogi N, Srivastava B. Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.015] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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Resistance of Escherichia coli O157:H7 ATCC 35150 to ohmic heating as influenced by growth temperature and sodium chloride concentration in salsa. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Kim SS, Park SH, Kim SH, Kang DH. Synergistic effect of ohmic heating and UV-C irradiation for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water and tomato juice. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.077] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Jayathunge KGLR, Stratakos AC, Delgado‐Pando G, Koidis A. Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13901] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- K. G. L. R. Jayathunge
- Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom
- Department of Biosystems Technology University of Sri Jayewardenepura Nugegoda Sri Lanka
| | | | | | - Anastasios Koidis
- Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom
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Dehghani S, Rezaee A, Hosseinkhani S. Effect of alternating electrical current on denitrifying bacteria in a microbial electrochemical system: biofilm viability and ATP assessment. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:33591-33598. [PMID: 30269283 DOI: 10.1007/s11356-018-3170-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Accepted: 09/06/2018] [Indexed: 06/08/2023]
Abstract
The present study considers the impact of the alternating electric current on the viability and biological activity of denitrifying bacteria in a microbial electrochemical system (MES). The bio-stimulation using low-frequency low-voltage alternating current (AC) was studied in terms of the adenosine triphosphate (ATP) level of bacteria, viability, morphological characteristics, cell size, and complexity. Apoptosis assays by flow cytometry revealed that 81-95% of the cells were non-apoptotic, and cell membrane damage occurred < 18%. The applied AC could affect the bacterial metabolic activity and ATP content in the denitrifying bacteria depending on characteristics of the alternating electric current. Scanning electron microscopy (SEM) analysis of cell morphology illustrated low cell deformations under AC stimulation. The obtained results revealed that the applied alternating electrical current could increase the metabolic activity of denitrifying bacteria, leading to a better denitrification. Graphical abstract ᅟ.
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Affiliation(s)
- Somayyeh Dehghani
- Department of Environmental Health Engineering, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
| | - Abbas Rezaee
- Department of Environmental Health Engineering, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran.
| | - Saman Hosseinkhani
- Department of Biochemistry, Faculty of Biological Sciences, Tarbiat Modares University, Tehran, Iran
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30
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Brochier B, Mercali GD, Marczak LDF. Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.07.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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31
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Gavahian M, Lee YT, Chu YH. Ohmic-assisted hydrodistillation of citronella oil from Taiwanese citronella grass: Impacts on the essential oil and extraction medium. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.05.015] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Abstract
Ohmic heating (OH) is an alternative food processing technology for effectively inactivating microorganisms that depends on the heat that has been generated when electrical current passes directly through food material. The advantages of OH for microbial inactivation include shorter heating time, more uniform heat distribution inside food, reduced nutrition losses, and higher energy efficiency. This review presents some published information regarding the inactivation of microorganisms by OH, including the major factors that influence the inactivation effectiveness of OH, the inactivation of vegetative cells and spores in foods by OH, the inactivation mechanisms of OH, and the challenges and prospects of OH for food processing. This information will improve the understanding of OH for inactivation of microorganisms and promote the application of OH in the food industry.
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Affiliation(s)
- Xiaojing Tian
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| | - Qianqian Yu
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| | - Wei Wu
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
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33
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Kim SS, Park SH, Kang DH. Application of continuous-type pulsed ohmic heating system for inactivation of foodborne pathogens in buffered peptone water and tomato juice. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Combined inhibitory effect of milk fat and lactose for inactivation of foodborne pathogens by ohmic heating. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.043] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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35
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Hoseinzadeh E, Rezaee A, Farzadkia M. Enhanced biological nitrate removal by alternating electric current bioelectrical reactor: Selectivity and mechanism. J Mol Liq 2017. [DOI: 10.1016/j.molliq.2017.09.048] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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36
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Combination treatment of ohmic heating with various essential oil components for inactivation of food-borne pathogens in buffered peptone water and salsa. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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37
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Park IK, Ha JW, Kang DH. Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice. BMC Microbiol 2017; 17:117. [PMID: 28525985 PMCID: PMC5437589 DOI: 10.1186/s12866-017-1029-z] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Accepted: 05/11/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Control of foodborne pathogens is an important issue for the fruit juice industry and ohmic heating treatment has been considered as one of the promising antimicrobial interventions. However, to date, evaluation of the relationship between inactivation of foodborne pathogens and system performance efficiency based on differing soluble solids content of apple juice during ohmic heating treatment has not been well studied. This study aims to investigate effective voltage gradients of an ohmic heating system and corresponding sugar concentrations (°Brix) of apple juice for inactivating major foodborne pathogens (E. coli O157:H7, S. Typhimurium, and L. monocytogenes) while maintaining higher system performance efficiency. RESULTS Voltage gradients of 30, 40, 50, and 60 V/cm were applied to 72, 48, 36, 24, and 18 °Brix apple juices. At all voltage levels, the lowest heating rate was observed in 72 °Brix apple juice and a similar pattern of temperature increase was shown in18-48 °Brix juice samples. System performance coefficients (SPC) under two treatment conditions (30 V/cm in 36 °Brix or 60 V/cm in 48 °Brix juice) were relatively greater than for other combinations. Meanwhile, 5-log reductions of the three foodborne pathogens were achieved after treatment for 60 s in 36 °Brix at 30 V/cm, but this same reduction was observed in 48 °Brix juice at 60 V/cm within 20 s without affecting product quality. CONCLUSIONS With respect to both bactericidal efficiency and SPC values, 60 V/cm in 48 °Brix was the most effective ohmic heating treatment combination for decontaminating apple juice concentrates.
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Affiliation(s)
- Il-Kyu Park
- Department of Food and Animal Biotechnology, College of Agricultural Biotechnology, Center for Food and Bioconvergence, and Institute of GreenBio Science & Technology, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Korea
| | - Jae-Won Ha
- Department of Food and Biotechnology, College of Engineering, Food & Bio-industry Research Center, Hankyong National University, Anseong-si, 17579, Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, College of Agricultural Biotechnology, Center for Food and Bioconvergence, and Institute of GreenBio Science & Technology, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Korea.
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38
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Kim SS, Choi W, Kang DH. Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice. Food Microbiol 2017; 63:22-27. [DOI: 10.1016/j.fm.2016.10.021] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 09/06/2016] [Accepted: 10/09/2016] [Indexed: 11/16/2022]
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39
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Kim SS, Kang DH. Synergistic effect of carvacrol and ohmic heating for inactivation of E. coli O157:H7, S . Typhimurium, L. monocytogenes , and MS-2 bacteriophage in salsa. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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40
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Kanogchaipramot K, Tongkhao K, Sajjaanantakul T, Kamonpatana P. Ohmic Heating of an Electrically Conductive Food Package. J Food Sci 2016; 81:E2966-E2976. [PMID: 27925258 DOI: 10.1111/1750-3841.13542] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 09/10/2016] [Accepted: 09/26/2016] [Indexed: 11/29/2022]
Abstract
Ohmic heating through an electrically conductive food package is a new approach to heat the food and its package as a whole after packing to avoid post-process contamination and to serve consumer needs for convenience. This process has been successfully completed using polymer film integrated with an electrically conductive film to form a conductive package. Orange juice packed in the conductive package surrounded with a conductive medium was pasteurized in an ohmic heater. A mathematical model was developed to simulate the temperature distribution within the package and its surroundings. A 3-D thermal-electric model showed heating uniformity inside the food package while the hot zone appeared in the orange juice adjacent to the conductive film. The accuracy of the model was determined by comparing the experimental results with the simulated temperature and current drawn; the model showed good agreement between the actual and simulated results. An inoculated pack study using Escherichia coli O157:H7 indicated negative growth of viable microorganisms at the target and over target lethal process temperatures, whereas the microorganism was present in the under target temperature treatment. Consequently, our developed ohmic heating system with conductive packaging offers potential for producing safe food.
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41
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Kim SS, Sung HJ, Kwak HS, Joo IS, Lee JS, Ko G, Kang DH. Effect of Power Levels on Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Tomato Paste Using 915-Megahertz Microwave and Ohmic Heating. J Food Prot 2016; 79:1616-1622. [PMID: 28221946 DOI: 10.4315/0362-028x.jfp-16-044] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of power levels on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in tomato paste was investigated using 915-MHz microwave heating (MW) and ohmic heating (OH). Heating uniformity, pathogen inactivation, and quality aspects were determined with 1.8-, 2.1-, 2.4-, and 3.0-kW MW and corresponding OH. GInaFit was used to analyze pathogen inactivation. The heating uniformity of MW-treated samples was inferior to that of OH-treated samples at low power levels of 1.8 to 2.4 kW but improved as the power level increased. Pathogen inactivation of MW-treated samples was significantly higher than that of OH-treated samples at low power levels of 1.8 to 2.4 kW (P < 0.05) but was not significantly different at the highest power level of 3.0 kW (P > 0.05). Quality aspects (color, pH, and lycopene content), except for L*, of MW-treated samples were not significantly degraded (P > 0.05) by increased power levels. Our results indicate that increasing power levels of MW ensures heating uniformity and microbiological safety and preserves quality aspects of tomato paste.
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Affiliation(s)
- Sang-Soon Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.,Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon do 232-916, Republic of Korea
| | - Hye-Jung Sung
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.,Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon do 232-916, Republic of Korea
| | - Hyo-Sun Kwak
- Division of Food Microbiology, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Osong, Republic of Korea
| | - In-Sun Joo
- Division of Food Microbiology, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Osong, Republic of Korea
| | - Jeong-Su Lee
- Division of Food Microbiology, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Osong, Republic of Korea
| | - Gwangpyo Ko
- Department of Environmental Health, Graduate School of Public Health, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.,Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon do 232-916, Republic of Korea
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42
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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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43
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Ryang JH, Kim NH, Lee BS, Kim CT, Lee SH, Hwang IG, Rhee MS. Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes. J Appl Microbiol 2015; 120:175-84. [PMID: 26497155 DOI: 10.1111/jam.12982] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 09/30/2015] [Accepted: 10/12/2015] [Indexed: 11/27/2022]
Abstract
AIMS The effect of ohmic heating (OH) in a pilot plant system which had a zig-zag shaped (elbow-type) ohmic heater with five sequential voltage electrodes was investigated on Bacillus cereus spores in a commercial tsuyu sauce. METHODS AND RESULTS The electrical field was fixed at 26·7 V cm(-1) with an alternating current frequency of 25 kHz. Raw tsuyu sauce (50 l) inoculated with B. cereus spores was submitted in a 4 × 3 factorial design to the OH system and heated at 95, 105, 115, and 125°C each for 30, 60, and 90 s. Survival of B. cereus spores and colour change in the commercial tsuyu sauce were both measured before and after treatment. As the treatment temperature and time increased, the number of surviving B. cereus spores decreased. The OH treatment in a bath-type process at 105°C for more than 30 s resulted in the total inactivation of the inoculated B. cereus spores (average 5·4 log reductions to undetectable levels after treatment). The OH protocol of heating at 105°C for 60 s which ensure complete eradication of the inoculated spores without compromising product quality was chosen and investigated for its suitability for commercial application on bulk quantities of samples (500 l). Reliable and reproducible reductions in B. cereus spore counts of 4·7-5·5 log CFU ml(-1) (mean ± standard deviation = 5·1 ± 0·3 CFU ml(-1) ) were achieved by the selected protocol of the continuous OH treatment (105°C for 60 s). CONCLUSION This study suggests that OH treatment with five sequential elbow-type electrodes has great potential as an industrial sterilizing method for liquid food contaminated with B. cereus spores. SIGNIFICANCE AND IMPACT OF THE STUDY This procedure will enhance the microbiological quality of liquid foods while minimizing quality deterioration.
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Affiliation(s)
- J H Ryang
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea.,Food Safety Research Institute, NONGSHIM Co., Ltd., Seoul, Korea
| | - N H Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea
| | - B S Lee
- Food Safety Research Institute, NONGSHIM Co., Ltd., Seoul, Korea
| | - C T Kim
- Food Safety Research Institute, NONGSHIM Co., Ltd., Seoul, Korea
| | - S H Lee
- Nutrition Safety Policy Division, Ministry of Food and Drug Safety, Osong, North Chungcheong Province, Korea
| | - I G Hwang
- Food Safety Risk Assessment Division, National Institute of Food and Drug Safety Evaluation, Osong, North Chungcheong Province, Korea
| | - M S Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea
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Duguay AJ, Ramaswamy HS, Zareifard R, Zhu S, Grabowski S, Marcotte M. Ohmic Heating Behaviour of Cabbage and Daikon Radish. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1622-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Kim SS, Kang DH. Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli
O157:H7, Salmonella enterica
Serovar Typhimurium and Listeria monocytogenes. J Appl Microbiol 2015; 119:475-86. [DOI: 10.1111/jam.12867] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2015] [Revised: 05/11/2015] [Accepted: 05/25/2015] [Indexed: 11/28/2022]
Affiliation(s)
- S.-S. Kim
- Department of Food and Animal Biotechnology; Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences; Seoul National University; Seoul Korea
- Institutes of Green Bio Science & Technology; Seoul National University; Pyeongchang-gun Korea
| | - D.-H. Kang
- Department of Food and Animal Biotechnology; Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences; Seoul National University; Seoul Korea
- Institutes of Green Bio Science & Technology; Seoul National University; Pyeongchang-gun Korea
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46
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Lee JY, Kim SS, Kang DH. Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.020] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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47
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Kim SS, Kang DH. Comparative Effects of Ohmic and Conventional Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Skim Milk and Cream. J Food Prot 2015; 78:1208-14. [PMID: 26038915 DOI: 10.4315/0362-028x.jfp-14-544] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Ohmic heating has proven advantages over conventional thermal processing and novel thermal alternative technologies. In this study, the effect of ohmic and conventional heating for pasteurizing skim milk and cream was examined. All treatment conditions for ohmic and conventional heating were identical except for composition of the heating chamber. In most cases, the reduction of three pathogens did not differ significantly between ohmic heating and conventional heating at fixed treatment temperatures and times. However, temperature can be increased more rapidly with ohmic than with conventional heating treatment, both in skim milk and in cream. Therefore, E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes were inactivated more effectively by ohmic heating treatment for the same treatment time intervals. Also, the time required for pathogen populations to decrease to below the detection limit was less for ohmic heating than conventional heating. Quality aspects (viscosity, pH, and color) of skim milk and cream suffered less degradation by ohmic than by conventional heating. Although there was little evidence of a nonthermal effect of ohmic heating, the results demonstrate significant advantages in the use of ohmic heating over conventional methods for pasteurizing skim milk and cream.
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Affiliation(s)
- Sang-Soon Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 232-916, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 232-916, Republic of Korea.
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48
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Sung HJ, Kang DH. Effect of a 915 MHz microwave system on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in salsa. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.058] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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49
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Park IK, Kang DH. Effect of electropermeabilization by ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water and apple juice. Appl Environ Microbiol 2013; 79:7122-9. [PMID: 23995939 PMCID: PMC3837740 DOI: 10.1128/aem.01818-13] [Citation(s) in RCA: 91] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Accepted: 08/27/2013] [Indexed: 11/20/2022] Open
Abstract
The effect of electric field-induced ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water (BPW) (pH 7.2) and apple juice (pH 3.5; 11.8 °Brix) was investigated in this study. BPW and apple juice were treated at different temperatures (55°C, 58°C, and 60°C) and for different times (0, 10, 20, 25, and 30 s) by ohmic heating compared with conventional heating. The electric field strength was fixed at 30 V/cm and 60 V/cm for BPW and apple juice, respectively. Bacterial reduction resulting from ohmic heating was significantly different (P<0.05) from that resulting from conventional heating at 58°C and 60°C in BPW and at 55°C, 58°C, and 60°C in apple juice for intervals of 0, 10, 20, 25, and 30 s. These results show that electric field-induced ohmic heating led to additional bacterial inactivation at sublethal temperatures. Transmission electron microscopy (TEM) observations and the propidium iodide (PI) uptake test were conducted after treatment at 60°C for 0, 10, 20, 25 and 30 s in BPW to observe the effects on cell permeability due to electroporation-caused cell damage. PI values when ohmic and conventional heating were compared were significantly different (P<0.05), and these differences increased with increasing levels of inactivation of three food-borne pathogens. These results demonstrate that ohmic heating can more effectively reduce bacterial populations at reduced temperatures and shorter time intervals, especially in acidic fruit juices such as apple juice. Therefore, loss of quality can be minimized in a pasteurization process incorporating ohmic heating.
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Affiliation(s)
- Il-Kyu Park
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea
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