文章基本信息

标题：Recent studies and prospective application of ohmic heating for fermentation process: a mini-review
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作者：Diang Sagita ; Doddy Andy Darmajana ; Dadang Dayat Hidayat 等
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2021
卷号：306
页码：1-9
DOI：10.1051/e3sconf/202130604006
语种：English
出版社：EDP Sciences
摘要：This paper provides a mini-review on the utilization of ohmic heating technology in fermentation processes as a new prospect in postharvest and food science technology. Many scientific studies claim ohmic heatingas a novel technology that offers rapid and uniform heating while causing less thermal harm than traditional heating. Ohmic heating also provides high energy efficiency compared to conventional heating. These advantages make ohmic heating widely applied in various processes and gradually applied to the fermentation process for conditioning the optimum temperature. The principles of ohmic heating have already demonstrated scientific advances and there is steady progress in many sectors, including the food sector. Keeping these considerations, the present review describes several scientific studies related to the use of ohmic heating in the fermentation processes and its potential for further research and development. Several studies have reported that there is an effect of using ohmic heating in the fermentation process and has a positive impact on the results of fermented products.