Использование технологии омического нагрева в процессе переработки плодов и овощей. Обзор предметного поля

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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.

Об авторах

Л. Ч. Бурак

Общество с ограниченной ответственностью «БЕЛРОСАКВА»

Email: aleksandr@belrosakva.by
кандидат технических наук, директор, Общество с ограниченной ответственностью «БЕЛРОСАКВА»220118, Республика Беларусь, Минск, ул. Шаранговича, 19, офис 718Tел.: +375–29–646–65–25

А. Н. Сапач

Общество с ограниченной ответственностью «БЕЛРОСАКВА»

Email: aleksandr@belrosakva.by
инженер-химик, Общество с ограниченной ответственностью «БЕЛРОСАКВА»220118, Республика Беларусь, Минск, ул. Шаранговича, 19, офис 718Tел.: +375–29–756–95–19

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