The increasing global demand for water and energy resources, coupled with the scarcity of
freshwater and fossil fuels, highlights the urgent need for efficient resource utilization and …

Various technologies have been evaluated as alternatives to conventional heating for
pasteurization and sterilization of foods. Ohmic heating of food products, achieved by …

The effects of ohmic heating on Gac aril oil extraction in comparison with conventional
heating were studied. The experiments were conducted using three extraction stages with …

The California tomato industry is the leading processor of tomatoes in the world.
Accordingly, it produces a large amount of solid and liquid byproducts during processing …

The effect of ohmic-vacuum heating conditions (OHVC) was evaluated on quality
parameters during concentration process of orange juice and compared with ohmic heating …

In this study, optimization of ohmic heating (OH) process parameters (temperature and
voltage gradient) to inactivate polyphenoloxidase (PPO) of not-from-concentrate (NFC) …

In this study, various ohmic heating conditions and conventional heating were applied in the
inulin extraction process from Jerusalem artichoke tuber (JAT) powder. The inulin extracts …

In this study, the effect of ohmic heating technique on electrical conductivity, water
evaporation rate, heating rate, colour parameters, pH and energy consumption of tomato …

Inexpensive and practical model foods are necessary for developing ohmic tempering (OT)
of tuna to reduce experimental costs. In this study, the effects of salt addition (0, 0.25, 0.5 …

The proposed work compares a combination of ohmic and vacuum heating (OH-VC) with
conventional heating. Tomato paste was freshly extracted from tomatoes and subjected to 0 …