Ohmic heating: A promising technology to reduce furan formation in sterilized vegetable and vegetable/meat baby foods

Innovative Food Science and Emerging Technologies

Volumn 43, Issue , 2017, Pages 1-6

  Hradecky, J ^a   Kludska, E ^a   Belkova, B ^a   Wagner, M ^b   Hajslova, J ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b Centre Technique de la Conservation et des Produits Agricoles (CTCPA)   (France)

Author keywords

Furan mitigation; Headspace volatiles fingerprinting; Ohmic heating; Retort sterilization; Vegetable meat puree

Indexed keywords

AROMATIC COMPOUNDS; FATTY ACIDS; FOOD PROCESSING; FOOD PRODUCTS; HEATING; INTERNATIONAL COOPERATION; JOULE HEATING; ORGANIC POLLUTANTS; PROCESSED FOODS; STERILIZATION (CLEANING);

DIRECT ELECTRIC CURRENTS; EMERGING TECHNOLOGIES; FURAN MITIGATION; HEADSPACE VOLATILES; INTERNATIONAL AGENCY FOR RESEARCH ON CANCERS; MAILLARD REACTION PRODUCTS; PROCESSING TECHNOLOGIES; STERILIZATION PROCESS;

THERMAL PROCESSING (FOODS);

EID: 85026218661     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.07.018     Document Type: Article

References (21)

1. Achir, N., Dhuique-Mayer, C., Hadjal, T., Madani, K., Pain, J.-P., Dornier, M., Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile. Innovative Food Science & Emerging Technologies 33 (2016), 397–404.
2. AFNOR, NF V 08-408 microbiology of food and animal feeding stuffs. Control of stability of preserved and assimilated products. Routine method, 1997, Association Francoise de normalisation.
3. Athmaselvi, K.A., Kumar, C., Poojitha, P., Influence of temperature, voltage gradient and electrode on ascorbic acid degradation kinetics during ohmic heating of tropical fruit pulp. Journal of Food Measurement and Characterization 1:11 (2017), 144–155.
4. Becalski, A., Seaman, S., Furan precursors in food: A model study and development of a simple headspace method for determination of furan. Journal of AOAC International 88 (2005), 102–106.
5. Buttery, R.G., Stern, D.J., Ling, L.C., Studies on flavor volatiles of some sweet corn products. Journal of Agricultural and Food Chemistry 42 (1994), 791–795.
6. Crews, C., Castle, L., A review of the occurrence, formation and analysis of furan in heat-processed foods. Trends in Food Science & Technology 18 (2007), 365–372.
7. EFSA, Update on furan levels in food from monitoring years 2004-2010 and exposure assessment. EFSA Journal, 9(9), 2011, 2347.
8. IARC, Dry cleaning, some chlorinated solvents and other industrial chemicals. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans 63 (1995), 394–407.
9. Icier, F., Yildiz, H., Baysal, T., Peroxidase inactivation and color changes during ohmic blanching of pea puree. Journal of Food Engineering 74 (2006), 424–429.
10. Jaeger, H., Roth, A., Toepfl, S., Holzhauser, T., Engel, K.-H., Knorr, D., Steinberg, P., Opinion on the use of ohmic heating for the treatment of foods. Trends in Food Science & Technology 55 (2016), 84–97.
11. JECFA, Evaluation of certain food additives and contaminants. WHO food additives series, Vol. 63, 2011, WHO, Geneva, Switzerland.
12. Kebede, B.T., Grauwet, T., Magpusao, J., Palmers, S., Michiels, C., Hendrickx, M., Van Loey, A., An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree. Food Chemistry 179 (2015), 94–102.
13. Kebede, B.T., Grauwet, T., Tabilo-Munizaga, G., Palmers, S., Vervoort, L., Hendrickx, M., Van Loey, A., Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes. Food Chemistry 141 (2013), 1603–1613.
14. Lachenmeier, D.W., Reusch, H., Kuballa, T., Risk assessment of furan in commercially jarred baby foods, including insights into its occurrence and formation in freshly home-cooked foods for infants and young children. Food Additives and Contaminants 26:6 (2009), 776–785.
15. Leizerson, S., Shimoni, E., Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating. Journal of Agricultural and Food Chemistry 53 (2005), 4012–4018.
16. Mercali, G.D., Schwartz, S., Marczak, L.D.F., Tessaro, I.C., Sastry, S., Ascorbic acid degradation and color changes in acerola pulp during ohmic heating: Effect of electric field frequency. Journal of Food Engineering 123 (2014), 1–7.
17. Mesías, M., Wagner, M., George, S., Morales, F.J., Impact of conventional sterilization and ohmic heating on the amino acid profile in vegetable baby foods. Innovative Food Science and Emerging Technologies 34 (2016), 24–28.
18. Palmers, S., Grauwet, T., Buvé, C., Van de Vondel, L., Kebede, B.T., Hendrickx, M.E., Van Loey, A., Furan formation during storage and reheating of sterilised vegetable purées. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment 32 (2015), 161–169.
19. Sakr, M., Liu, S., A comprehensive review on applications of ohmic heating (OH). Renewable and Sustainable Energy Reviews 39 (2014), 262–269.
20. Varghese, K.S., Pandey, M.C., Radhakrishna, K., Bawa, A.S., Technology, applications and modelling of ohmic heating: A review. Journal of Food Science and Technology, 2012, 1–14.
21. Vikram, V.B., Ramesh, M.N., Prapulla, S.G., Thermal degradation kinetics of nutrient in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering 69 (2005), 31–40.