Title:
OHMIC HEATING SYSTEM AND CONCENTRATED FOOD PROCESSING METHOD USING SAME
Document Type and Number:
WIPO Patent Application WO/2024/053776
Kind Code:
A1
Abstract:
The present invention provides an ohmic heating system. More specifically, the present invention relates to an ohmic heating system and a concentrated food processing method using same, wherein a raw material is heated quickly and uniformly by the electrical resistance of the raw material itself when current is supplied thereto, and the original taste and aroma of the raw material can be preserved. According to an embodiment of the present invention, an ohmic heating technology is applied during the heating process of a concentrate to heat the raw material through a rapid and uniform temperature rise and to quickly remove the moisture of the raw material even at a low temperature by providing a vacuum environment, thereby advantageously processing and commercializing the raw material while minimizing nutritional and qualitative changes in food.
Inventors:
PARK SUNG HEE (KR)
HWANG JEONG HYEON (KR)
JUNG AH HYUN (KR)
HWANG JEONG HYEON (KR)
JUNG AH HYUN (KR)
Application Number:
PCT/KR2022/016592
Publication Date:
March 14, 2024
Filing Date:
October 27, 2022
Export Citation:
Assignee:
FOUND RES & BUSINESS SEOUL NAT UNIV SCI & TECH (KR)
International Classes:
A23L2/10; A23L3/44; A23L5/00; A23L5/10; A47J27/04; G06Q50/10
Other References:
FADAVI ALI, YOUSEFI SAEED, DARVISHI HOSAIN, MIRSAEEDGHAZI HOSSEIN: "Comparative study of ohmic vacuum, ohmic, and conventional-vacuum heating methods on the quality of tomato concentrate", INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES, ELSEVIER, AMSTERDAM, NL, vol. 47, 1 June 2018 (2018-06-01), NL , pages 225 - 230, XP093147948, ISSN: 1466-8564, DOI: 10.1016/j.ifset.2018.03.004
ZHONG T, LIMA MARYBETH: "The effect of ohmic heating on vacuum drying rate of sweet potato tissue", BIORESOURCE TECHNOLOGY, ELSEVIER, AMSTERDAM, NL, vol. 87, no. 3, 1 May 2003 (2003-05-01), AMSTERDAM, NL , pages 215 - 220, XP093147950, ISSN: 0960-8524, DOI: 10.1016/S0960-8524(02)00253-5
JUNG AH HYUN, HWANG JEONG HYEON, JUN SOOJIN, PARK SUNG HEE: "Application of ohmic cooking to produce a soy protein-based meat analogue", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 160, 1 April 2022 (2022-04-01), United Kingdom , pages 113271, XP093147952, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2022.113271
DARVISHI HOSAIN, HOSAINPOUR ADEL, NARGESI FARZAD, FADAVI ALI: "Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production", INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES, ELSEVIER, AMSTERDAM, NL, vol. 31, 1 October 2015 (2015-10-01), NL , pages 73 - 82, XP093147953, ISSN: 1466-8564, DOI: 10.1016/j.ifset.2015.06.012
KHAMPAKOOL APINYA, SOISUNGWAN SALINEE, YOU SANGGUAN, PARK SUNG HEE: "Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva", FOOD SCIENCE OF ANIMAL RESOURCES, KOREAN INTELLECTUAL PROPERTY OFFICE, vol. 40, no. 5, 1 September 2020 (2020-09-01), pages 813 - 830, XP093147957, ISSN: 2636-0772, DOI: 10.5851/kosfa.2020.e60
HWANG JEONG HYEON, JUNG AH HYUN, PARK SUNG HEE: "Efficacy of Ohmic Vacuum Concentration for orange juice concentrates and their physicochemical properties under different voltage gradients", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 154, 1 January 2022 (2022-01-01), United Kingdom , pages 112750, XP093147946, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2021.112750
ZHONG T, LIMA MARYBETH: "The effect of ohmic heating on vacuum drying rate of sweet potato tissue", BIORESOURCE TECHNOLOGY, ELSEVIER, AMSTERDAM, NL, vol. 87, no. 3, 1 May 2003 (2003-05-01), AMSTERDAM, NL , pages 215 - 220, XP093147950, ISSN: 0960-8524, DOI: 10.1016/S0960-8524(02)00253-5
JUNG AH HYUN, HWANG JEONG HYEON, JUN SOOJIN, PARK SUNG HEE: "Application of ohmic cooking to produce a soy protein-based meat analogue", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 160, 1 April 2022 (2022-04-01), United Kingdom , pages 113271, XP093147952, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2022.113271
DARVISHI HOSAIN, HOSAINPOUR ADEL, NARGESI FARZAD, FADAVI ALI: "Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production", INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES, ELSEVIER, AMSTERDAM, NL, vol. 31, 1 October 2015 (2015-10-01), NL , pages 73 - 82, XP093147953, ISSN: 1466-8564, DOI: 10.1016/j.ifset.2015.06.012
KHAMPAKOOL APINYA, SOISUNGWAN SALINEE, YOU SANGGUAN, PARK SUNG HEE: "Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva", FOOD SCIENCE OF ANIMAL RESOURCES, KOREAN INTELLECTUAL PROPERTY OFFICE, vol. 40, no. 5, 1 September 2020 (2020-09-01), pages 813 - 830, XP093147957, ISSN: 2636-0772, DOI: 10.5851/kosfa.2020.e60
HWANG JEONG HYEON, JUNG AH HYUN, PARK SUNG HEE: "Efficacy of Ohmic Vacuum Concentration for orange juice concentrates and their physicochemical properties under different voltage gradients", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 154, 1 January 2022 (2022-01-01), United Kingdom , pages 112750, XP093147946, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2021.112750
Attorney, Agent or Firm:
PCR INTELLECTUAL PROPERTY LAW FIRM (KR)
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