In the ever-evolving world of food processing, a recent study published in ‘Heliyon’ sheds light on a technology that’s gaining traction: ohmic heating. This method, which utilizes electrical currents to heat food, offers a plethora of advantages over traditional processing techniques, such as faster cooking times and improved nutritional quality. With a remarkable annual growth rate of 11.09% in research output over the last two decades, ohmic heating is not just a passing trend; it’s a burgeoning field that could reshape how food is prepared and preserved.
Lead author Purnama Ningsih S. Maspeke from the Postgraduate School of Hasanuddin University in Makassar, Indonesia, highlights the significance of this research. “The findings show a strong global interest in ohmic heating, particularly because of its energy efficiency and sustainability,” she notes. This is particularly relevant in an age where consumers are increasingly conscious of their environmental footprint. As the food industry grapples with the dual challenges of rising energy costs and the need for sustainable practices, ohmic heating emerges as a beacon of hope.
With 769 publications and contributions from 1841 authors, Brazil has taken the lead in this research arena, showcasing a robust commitment to exploring innovative food technologies. The study also reveals that review articles focusing on the nutritional benefits of ohmic heating for fruits, vegetables, and grains have been the most cited, emphasizing the method’s potential to enhance food quality while retaining essential nutrients.
The implications for the agriculture sector are profound. As farmers and food processors look for ways to add value to their products, ohmic heating could be a game-changer. It promises not only to improve the sensory and functional quality of food but also to streamline production processes, making them more cost-effective. Maspeke points out, “Future research should zero in on cost-effective materials and broader applications, paving the way for this technology to become more accessible.”
However, it’s not all smooth sailing. The study acknowledges challenges such as high initial investments and maintenance costs, as well as regulatory uncertainties that could hinder widespread adoption. Yet, the potential for international collaboration could help overcome these hurdles, fostering innovation and shared knowledge across borders.
As the food industry stands on the brink of a technological revolution, ohmic heating could well be the catalyst for change. With its promising benefits, it’s poised to become an affordable and eco-friendly alternative that could redefine food processing practices. The future looks bright for ohmic heating, and as more research unfolds, we may very well witness its transformative impact on how we produce and consume food.
For those interested in diving deeper into this compelling research, check out the full article in ‘Heliyon’, which translates to ‘The Sun’ in English. If you want to learn more about Purnama Ningsih S. Maspeke and her work, visit the Postgraduate School of Hasanuddin University.