Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

Background Grape pomace, the main winemaking by-product of the wine chain generated
after the pressing of grapes in the production of white wine and/or after the fermentation …

This paper provides an overview of alternatives to conventional thermal treatments and a
review of the literature on fruit-juice processing for three key operations in fruit-juice …

Ohmic heating is an alternative fast heating method for food products. In this study, the effect
of ohmic heating technique on electrical conductivity, heating rate, system performance and …

In this study, it was aimed to investigate alternative pretreatment solutions including
blanching, ultrasound and ohmic heating to limit the adverse effects of drying conditions on …

The food industries are interested in developing functional products due to their popularity
within nutritional and healthy circles. Functional fruit-based beverages represent one of the …

Abstract Pomegranate juice having 17.5% total soluble solids (TSS) content was evaporated
to 40% TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5 V/cm, 10 V/cm and …

A novel electrical heating method, named as ohmic heating, was successfully integrated to
vacuum evaporation system, and pomegranate juice was concentrated until its total soluble …

Sour cherry juice having total soluble solids (TSS) of 19.2% was evaporated up to 65% TSS
at vacuum (gauge pressure of 580 mm-Hg) by applying ohmic heating at three different …

Ohmic heating is a novel and alternating thermal processing technology wherein food
materials are heated by passing electric current through materials. Ohmic heating has …