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dc.contributor.authorGavahian, Mohsen
dc.contributor.authorTiwari, Brijesh K
dc.contributor.authorChu, Yan-Hwa
dc.contributor.authorTing, Yuwen
dc.contributor.authorFarahnaky, Asgar
dc.date.accessioned2020-07-01T15:51:29Z
dc.date.available2020-07-01T15:51:29Z
dc.date.issued2019-02-10
dc.identifier.citationGavahian, M., Tiwari, B., Chu, Y., Ting, Y. and Farahnaky, A. Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations. Trends in Food Science & Technology, 2019, 86, 328-339. doi: https://doi.org/10.1016/j.tifs.2019.02.022en_US
dc.identifier.urihttp://hdl.handle.net/11019/2113
dc.descriptionpeer-revieweden_US
dc.description.abstractBackground: Food texture is an important quality characteristic that affects sensory perception and consumer satisfaction. Thermal processing applies to food material for several reasons including palatability improvement and shelf life extension. Ohmic heating is an energy- and time-saving technique that was previously proposed as an alternative to conventional heating methods in the food industry. Scope and approach: Investigating the effects of ohmic processes on food quality parameters, such as texture, is an important step towards the industrial adaptation of ohmic heating technology. This review focuses specifically on the effects of ohmic heating on food texture and tries to elucidate the mechanisms behind the changes in textural attributes during an ohmic process as compared to the classical heating method. Key findings and conclusions: Achieving a predefined product texture in a shorter time and the uniformity of product texture are among the benefits of ohmic heating. However, several challenges (e.g. the possibility of negative effects on the chemical composition of the product and high capital investment) should be addressed for the industrial adoption of this emerging technology.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesTrends in Food Science & Technology;Vol. 86
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectFood textureen_US
dc.subjectHardnessen_US
dc.subjectOhmic heatingen_US
dc.subjectModerate electric fielden_US
dc.subjectEmerging technologiesen_US
dc.subjectFood qualityen_US
dc.titleFood texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitationsen_US
dc.typeArticleen_US
dc.embargo.terms2020-02-10en_US
dc.identifier.doihttps://doi.org/10.1016/j.tifs.2019.02.022
dc.contributor.sponsorMinistry of Economic Affairs, Taiwanen_US
dc.contributor.sponsorGrantNumber107-EC-17-A-22-0332en_US
dc.contributor.sponsorGrantNumber108-EC-17-A-22-0332en_US
refterms.dateFOA2020-02-10T00:00:00Z


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