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Nutritional impact of ohmic heating on fruits and vegetables—A review

机译：欧姆加热对水果和蔬菜的营养影响-综述

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摘要

Ohmic heating, also called electrical resistance heating, joule heating, or electro-conductive heating, is an advanced thermal food processing technique where heat is internally generated in a sample due to electrical resistance when electric current is passed through it. It is a novel technique which provides rapid and uniform heating, resulting in less thermal damage to the food product. According to the recent literature, plant products are most suitable and often used for ohmic heat processing. Beyond heating of fruits and vegetables, the applied electric field under ohmic heating causes various changes in quality and nutritional parameters which include inactivation of enzymes and micro-organisms, degradation of heat-sensitive compounds, changes in cell membranes, viscosity, pH, color, and rheology. Ohmic heating rate depends on the electrical field strength and electrical conductivity of product. This review focuses on various factors affecting the electrical conductivity of fruits and vegetables and the effect of ohmic heating on their quality and nutritional properties.
机译：欧姆加热，也称为电阻加热，焦耳加热或导电加热，是一种先进的热食品加工技术，其中当电流通过样品时，由于电阻而在样品内部产生热量。这是一种新颖的技术，可提供快速且均匀的加热，从而减少对食品的热损伤。根据最近的文献，植物产品最适合并且经常用于欧姆热处理。除了加热水果和蔬菜外，在欧姆加热下施加的电场还会引起质量和营养参数的各种变化，包括酶和微生物的失活，热敏化合物的降解，细胞膜的变化，粘度，pH，颜色，和流变学。欧姆加热速率取决于产品的电场强度和电导率。这篇综述着重于影响水果和蔬菜电导率的各种因素以及欧姆加热对其品质和营养特性的影响。

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