foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-1-59-70foodsyst-412Research ArticleСтатьиUse of omic heating technology in the process of processing fruits and vegetables. Overview of the subject fieldИспользование технологии омического нагрева в процессе переработки плодов и овощей. Обзор предметного поляhttps://orcid.org/0000-0002-6613-439XБуракЛ. Ч.BurakL. Ch.

Бурак Леонид Чеславович — кандидат технических наук, директор, Общество с ограниченной ответственностью «БЕЛРОСАКВА»220118, Республика Беларусь, Минск, ул. Шаранговича, 19, офис 718Tел.: +375–29–646–65–25

Leonid Ch. Burak, Candidate of Technical Sciences, Director, BELROSAKVA Limited Liability Company19, Sharangovich str., Minsk, 220018 Republic of BelarusTel.: +375–29–646–65–25

leonidburak@gmail.comhttps://orcid.org/0000-0002-8579-2689СапачА. Н.SapachA. N.

Сапач Александр Николаевич — инженер-химик, Общество с ограниченной ответственностью «БЕЛРОСАКВА»220118, Республика Беларусь, Минск, ул. Шаранговича, 19, офис 718Tел.: +375–29–756–95–19

Alexander N. Sapach, Chemist, BELROSAKVA Limited Liability Company19, Sharangovich str., Minsk, 220018 Republic of BelarusTel.: +375–29–756–95–19

aleksandr@belrosakva.byОбщество с ограниченной ответственностью «БЕЛРОСАКВА»БеларусьBELROSAKVA Limited Liability CompanyBelarus202418042024715970Copyright © Burak L.C., Sapach A.N., 20242024Бурак Л.Ч., Сапач А.Н.Burak L.C., Sapach A.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/412

The modern consumer prefers natural products with minimal processing, which allows maximum preservation of the nutritional value of the product and fresh taste and aroma. The purpose of this article is to review the results of studies concerning the effect of ohmic heating on the product in comparison with heat treatment and considering the combined use of this method with non-thermal technologies in the production of canned fruit and vegetables. The material for this study was 105 scientific publications. A search for scientific literature in English and Russian on the use of the ohmic heating technology in the process of processing fruits and vegetables was carried out in the bibliographic databases Scopus, Web of Science, as well as in other sources. The period 2010–2023 was adopted as the time frame for the review of scientific publications. To review the subject field of the study, an algorithm was used in accordance with the PRISMA protocol. A scientific search and review of scientific publications on the research topic showed a limited number of studies assessing the ohmic heating (OH) technology in the processing of fruits and vegetables. In the process of using this technology, electric current is applied, ensuring uniform and rapid release of heat inside the food matrix. OH has a shorter processing time, which helps preserve the organoleptic quality of the product and its nutritional value. Compared to heat treatment, the OH technology not only inactivates microorganisms and food enzymes, but also prevents overheating, which reduces the negative impact of temperature on the chemical composition of the product. Evaporation/concentration, dehydration/drying of fruit juices or purees using OH resulted in higher energy efficiency and reduced processing time compared to traditional processing methods. Despite many advantages, there are limitations to large-scale industrial application of the OH method, including corrosion of the electrodes, which can have a negative impact on the product, as well as uneven heating of some types of fruit and vegetable raw materials during continuous processing. The results of this review can be used in the process of conducting further scientific research, which is advisable to continue in order to determine specific processing parameters and eliminate uneven heating of food raw materials.

Современный потребитель отдает предпочтение натуральным продуктам с минимальной обработкой, позволяющей максимально сохранять пищевую ценность продукта и свежие вкус и аромат. Цель данной статьи-обзор результатов исследований, касающихся влияния омического нагрева на продукт в сравнении с термической обработкой и рассматривающих комбинированное применение данного метода с нетермическими технологиями при производстве фруктовых и овощных консервов. Материалом данного исследования послужили 105 научных публикаций. Поиск научной литературы на английском и русском языках об использовании технологии омического нагрева в процессе переработки плодоовощной продукции проводили в библиографических базах Scopus, Web of Science, а также в других источниках. В качестве временных рамок для обзора научных публикаций принят период 2010–2023 гг. Для обзора предметного поля проведенного исследования использовали алгоритм в соответствии с протоколом PRISMA. Научный поиск и обзор научных публикаций по теме исследования показали ограниченное количество работ, посвященных оценке технологии омического нагрева (ОН) в обработке фруктов и овощей. В процессе использования данной технологии применяется электрический ток, обеспечивая равномерное и быстрое выделение тепла внутри пищевой матрицы; ОН имеет более короткое время обработки, что способствует сохранению органолептических показателей качества продукта и его пищевой ценности. По сравнению с термической обработкой, технология ОН не только инактивирует микроорганизмы и пищевые ферменты, но и предотвращает перегрев, что снижает негативное влияние температурного воздействия на химический состав продукта. Выпаривание/концентрирование, обезвоживание/сушка фруктовых соков или пюре с помощью ОН способствовали более высокой энергоэффективности и сокращению времени обработки по сравнению с традиционными способами обработки. Несмотря на многие преимущества, существуют ограничения для масштабного промышленного применения метода ОН, включая коррозию электродов, что может оказывать негативное влияние на продукт, а также неравномерный нагрев некоторых видов плодоовощного сырья в непрерывном режиме процесса обработки. Результаты данного обзора могут быть использованы в процессе проведения дальнейших научных исследований, которые целесообразно продолжать с целью определения конкретных параметров обработки и устранения неравномерности нагрева пищевого сырья.

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The authors declare that there are no conflicts of interest present.