A Study on the Use of Ohmic Heating Technique in Cooking Foods
Öz
In recent years, the demand for innovative cooking methods has grown due to consumer preferences for healthier, minimally processed foods with higher nutritional quality. Ohmic heating has emerged as a promising alternative to traditional cooking techniques. This study examines the principles, advantages, and applications of ohmic heating in food preparation, contrasting it with conventional methods. Unlike surface-based heating in traditional techniques, ohmic heating generates heat uniformly by-passing electrical currents directly through the food, enhancing both energy efficiency and cooking uniformity. Key benefits include reduced cooking times, better retention of nutritional and sensory qualities, and suitability for environmentally sensitive applications, making it a "green technology." Despite its advantages, ohmic heating has limitations, such as challenges posed by the heterogeneous electrical properties of food and the need for precise electrode materials to prevent contamination. Empirical studies highlighted in this review demonstrate the effectiveness of ohmic heating in diverse food applications, such as meat, rice, and legumes, showing improved textural and microbiological qualities compared to traditional methods. However, further research is required to optimize system control and expand its industrial usability. This study underscores ohmic heating's potential as an innovative, efficient, and sustainable technique for the food industry.
Anahtar Kelimeler
Destekleyen Kurum
Bu çalışma, hiçbir kamu, ticari veya kar amacı gütmeyen kurum ya da kuruluştan herhangi bir finansman desteği almamıştır.
Etik Beyan
Akademik Turizm Analizi Dergisi (ATA Dergisi) Etik İlkeler ve Yayın Politikası doğrultusunda, bu çalışma için etik kurul onayına ihtiyaç duyulmamaktadır.
Kaynakça
- Achir, N., Dhuique-Mayer, C., Hadjal, T., Madani, K., Pain, J. P., & Dornier, M. (2016). Pasteurization of Citrus Juices with Ohmic Heating to Preserve the Carotenoid Profile. Innovative Food Science & Emerging Technologies, 33, 397-404.
- Ağagündüz, D., & Bilici, S. (2016). Mikrodalga Fırınlarda Isıl İşlem Uygulamalarının Besin Değeri ve Sağlık Üzerine Etkileri. Beslenme ve Diyet Dergisi, 44(3), 289-297.
- Ahmed, J., & Ramaswamy, H. S. (2020). Microwave Pasteurization and Sterilization of Foods. In Handbook of Food Preservation (pp. 713-732). CRC Press.
- Ángel-Rendón, S. V., Filomena-Ambrosio, A., Cordon-Díaz, S., Benítez-Sastoque, E. R., & Sotelo-Díaz, L. I. (2019). Ohmic Cooking: Application of a Novel Technology in Pork and Influences on Water Holding Capacity, Cooking Loss and Colour. International Journal of Gastronomy and Food Science, 17, 100164.
- Aydın, C., Kurt, U., & Kaya, Y. (2021). Effect of Cooking Treatment on Microbial, Sensory and Colour Characteristics of Fish Pâté: Comparison of Ohmic and Traditional Cooking Techniques. Çukurova Tarım ve Gıda Bilimleri Dergisi, 36(2), 253-262.
- Külcü, D. B., Günaydın, İ. N. P., & Aydın, H. K. (2018). Ohmik ve Mikrodalga Pişirme Uygulanmış Tavuk Göğüs Etinin Buzdolabı Şartlarında Depolanması ve Bazı Mikrobiyal Kalite Değişimleri. Harran Üniversitesi Mühendislik Dergisi, 3(1), 7-14.
- Baysal, T., İçier, F., & Baysal, A. H. (2011). Güncel Elektriksel Isıtma Yöntemleri. Sidas Medya Yayınları, Çankaya, İzmir.
- Bozkurt, H., & İçier, F. (2010). Ohmic Cooking of Ground Beef: Effects on Quality. Journal of Food Engineering, 96(4), 481-490.
- Chen, C. (2015). Ohmic Heating: Conventional and Advanced Food Processing Technologies. Ed.: Bhattacharya, S., 673-690.
- Cho, W. I., Yi, J. Y., & Chung, M. S. (2016). Pasteurization of Fermented Red Pepper Paste by Ohmic Heating. Innovative Food Science & Emerging Technologies, 34, 180-186.
