What are the latest advances in thermal processing for food manufacturing?

1 Ohmic heating

Ohmic heating is a technique that uses electrical currents to heat foods uniformly and rapidly. The food acts as a resistor, and the heat is generated by the electrical resistance within the food. This method can reduce the processing time and energy consumption, and preserve the natural color, flavor, and nutrients of foods. Ohmic heating can be used for liquid or semi-solid foods, such as juices, soups, sauces, and purees. It can also be combined with other technologies, such as high-pressure processing or pulsed electric fields, to enhance the microbial inactivation and quality retention of foods.

2 Microwave-assisted thermal sterilization

Microwave-assisted thermal sterilization (MATS) is a process that uses microwaves to heat foods in sealed packages to a high temperature for a short time. The microwaves can penetrate the food and the package, and create a uniform heat distribution. This can reduce the thermal damage and nutrient loss, and improve the sensory quality of foods. MATS can be applied to a variety of foods, such as meats, fruits, vegetables, grains, and dairy products. It can also extend the shelf life of foods without refrigeration, and offer convenience and safety to consumers.

3 Radio frequency heating

Radio frequency heating (RFH) is a method that uses radio waves to heat foods by inducing an alternating electric field. The food molecules vibrate and generate heat by friction. This can result in a fast and even heating, and a lower thermal gradient between the surface and the center of the food. RFH can be used for drying, baking, roasting, blanching, and pasteurizing foods. It can also improve the texture, flavor, and appearance of foods, and reduce the moisture loss and shrinkage. RFH can be applied to solid or semi-solid foods, such as meats, cereals, nuts, fruits, and cheese.

4 Infrared heating

Infrared heating (IRH) is a technique that uses infrared radiation to heat foods by transferring electromagnetic energy. The infrared radiation can penetrate the food surface and create a crust or a skin, while keeping the interior moist and tender. This can enhance the browning, aroma, and flavor of foods, and reduce the processing time and energy consumption. IRH can be used for roasting, baking, grilling, frying, and thawing foods. It can also improve the safety and quality of foods by destroying microorganisms and enzymes. IRH can be applied to foods with low water content, such as meats, breads, cakes, and cookies.

5 Thermal validation

Thermal validation is a process that verifies the effectiveness and consistency of thermal processing for food manufacturing. It involves measuring the temperature, time, and pressure of the heating system, and the heat penetration and distribution in the food product. It also involves evaluating the microbial lethality, quality attributes, and shelf life of the food product. Thermal validation can help food manufacturers optimize their thermal processing parameters, ensure their compliance with food safety regulations, and improve their product quality and customer satisfaction. Thermal validation can be performed using various methods, such as thermocouples, wireless sensors, mathematical models, and biological indicators.