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Ohmic Heating: A potential technology for sweet whey processing.

Naiara R Costa1, Leandro P Cappato1, Marcus Vinicius S Ferreira1

  • 1Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia, 24230-340 Seropédica, Brazil.

Food Research International (Ottawa, Ont.)
|March 28, 2018
PubMed
Summary

Ohmic Heating (OH) offers a promising alternative for sweet whey processing. Optimal electric field intensities preserve bioactive compounds and enhance volatile profiles, suggesting OH as a viable processing technology.

Keywords:
Bioactive compoundsOhmic HeatingRheology parametersSensory profilingSweet wheyVolatile profiling

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Area of Science:

  • Food Science and Technology
  • Dairy Processing
  • Novel Heating Technologies

Background:

  • Sweet whey is a byproduct of cheese production with potential nutritional value.
  • Conventional thermal processing can impact whey's physicochemical and bioactive properties.
  • Ohmic Heating (OH) presents an alternative processing method with potential benefits.

Purpose of the Study:

  • To investigate the effects of Ohmic Heating (OH) parameters on sweet whey processing.
  • To evaluate the impact of OH on physicochemical, rheological, microbiological, and sensory characteristics of whey.
  • To compare OH with conventional thermal processing for sweet whey.

Main Methods:

  • Sweet whey samples were processed using OH at varying electric field intensities (2-9 V/cm) and conventional heating (72-75°C/15s).
  • Analyses included physicochemical (pH, color), rheological, microstructure, bioactive compounds (antioxidant capacity, ACE inhibitory activity), microbiological, water mobility, and sensory evaluation.
  • Data were analyzed to determine the influence of electric field intensity on whey properties.

Main Results:

  • OH effects were dependent on electric field intensity; lower fields enhanced color and luminosity.
  • Higher electric fields negatively impacted antioxidant capacity and ACE inhibitory activity.
  • Both OH and conventional methods resulted in pseudo-plastic behavior; OH at 4-5 V/cm yielded comparable sensory profiles and higher volatile compounds.

Conclusions:

  • Ohmic Heating is a viable alternative for sweet whey processing.
  • Specific OH parameters (4-5 V/cm) can maintain desirable sensory attributes and increase volatile compounds.
  • Further optimization of OH conditions is recommended to balance physicochemical and bioactive compound preservation.