Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review

Publication date: Available online 20 January 2020Source: Current Opinion in Food ScienceAuthor(s): Mirian TK Kubo, Érica S Siguemoto, Eduardo S Funcia, Pedro ED Augusto, Sébastien Curet, Lionel Boillereaux, Sudhir K Sastry, Jorge AW GutThe use of microwave and ohmic heating in food processing has the advantage of a fast volumetric heating due to ionic and dielectric mechanisms, depending on field frequency. One topic that has been under debate is whether or not the electric field has a non-thermal effect that enhances the inactivation of microorganisms and enzymes. Numerous studies with controversial have been conducted using different approaches, experimental designs and methodologies. This review discusses important factors for accurately assessing non-thermal effects, such as distribution and control of electric field and temperature, measurement of time temperature history, sample homogeneity, fair comparison with conventional processed samples. Current theories for non-thermal inactivation of enzymes (structure and functionally changes) and micro-organisms (cell membrane changes) are also reviewed.

Source: Current Opinion in Food Science - January 21, 2020 Category: Food Science Source Type: research