Department of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, RJ, Brazil; Faculty of Veterinary, Fluminense Federal University (UFF), 24230-340 Niterói, RJ, Brazil.
Department of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, RJ, Brazil.
Food Res Int. 2022 Jul;157:111272. doi: 10.1016/j.foodres.2022.111272. Epub 2022 Apr 29.
The trends related to ohmic heating technology in food processing were evaluated using bibliometric analysis based on the scientific literature published in the last decade. Publications from Turkey, Brazil, and Iran represent 32% of all publications. Most studies have targeted the definition of the best combinations of operational parameters for application in different food matrices and their possible effects on the food properties. In addition, a tendency to use ohmic heating as an alternative technology for pasteurization was observed. Future studies should develop mathematical models that evaluate process parameters and food characteristics in the inactivation of microorganisms and enzymes and maintenance of bioactive compounds, the study of the non-thermal effect of electromagnetic waves on the food quality, the evaluation of the processing conditions and food physicochemical properties in the electrode corrosion and migration of metal ions to the treated food, and improvements of homogeneity during processing. This study was the first to perform a bibliometric analysis based on scientific literature concerning ohmic heating in food processing and presented the challenges, future trends, and evolution of scientific research.
利用基于过去十年发表的科学文献的文献计量分析评估了食品加工中欧姆加热技术的发展趋势。来自土耳其、巴西和伊朗的出版物占所有出版物的 32%。大多数研究的目标是为不同食品基质定义最佳操作参数组合，并研究其对食品特性的可能影响。此外，人们倾向于将欧姆加热用作巴氏杀菌的替代技术。未来的研究应开发数学模型，以评估在微生物和酶失活以及生物活性化合物保持过程中，工艺参数和食品特性，研究电磁波对食品质量的非热效应，评估处理条件和电极腐蚀以及金属离子向处理食品迁移对食品理化性质的影响，并在处理过程中提高均匀性。本研究首次基于有关食品加工中欧姆加热的科学文献进行了文献计量分析，并提出了挑战、未来趋势和科学研究的演变。
