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<p>Ohmic pasteurization allows electricity to pass through a V-shaped conductive package (CP) and internally heat the food contents at a rapid rate. This study evaluated the effect of ohmic heating (OH) incorporated with a CP on the microbial inactivation and antioxidant activities of the green curry paste. OH treatment was applied to both CP and non-conductive package (non-CP) samples and compared to non-CP samples subjected to conventional heat treatment (CT). Two packages were submerged in the heating medium and pasteurized at 90&#xa0;°C for 2, 5 or 10&#xa0;min. OH of the CP had the shortest come-up time of 2.5&#xa0;min followed by OH of the non-CP (5.8&#xa0;min) and CT of the non-CP (9.5&#xa0;min). More significant microbial inactivation and less color difference using OH of the CP were observed compared to the other treatments with identical holding times of 2&#xa0;min. The highest values of total phenolics and FRAP along with no significant difference in DPPH were observed for OH of the CP. This is coupled with a 50% reduction in energy consumption and 74% decrease in come-up time. Ohmic pasteurization using the CP offered great potential to produce safe foods with higher quality and higher energy saving in a shorter time compared to CT.</p> Graphical abstract <p></p>

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Application of ohmic pasteurization incorporated with conductive package of green curry paste

  • 期刊论文

  • 发表日期：

    2025年5月21日

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  • Wilawan Suathong,
  • Pornya Khampratueng,
  • Noppadon Kerddonfag,
  • Pitiya Kamonpatana

摘要

Ohmic pasteurization allows electricity to pass through a V-shaped conductive package (CP) and internally heat the food contents at a rapid rate. This study evaluated the effect of ohmic heating (OH) incorporated with a CP on the microbial inactivation and antioxidant activities of the green curry paste. OH treatment was applied to both CP and non-conductive package (non-CP) samples and compared to non-CP samples subjected to conventional heat treatment (CT). Two packages were submerged in the heating medium and pasteurized at 90 °C for 2, 5 or 10 min. OH of the CP had the shortest come-up time of 2.5 min followed by OH of the non-CP (5.8 min) and CT of the non-CP (9.5 min). More significant microbial inactivation and less color difference using OH of the CP were observed compared to the other treatments with identical holding times of 2 min. The highest values of total phenolics and FRAP along with no significant difference in DPPH were observed for OH of the CP. This is coupled with a 50% reduction in energy consumption and 74% decrease in come-up time. Ohmic pasteurization using the CP offered great potential to produce safe foods with higher quality and higher energy saving in a shorter time compared to CT.

Graphical abstract