ArticleJournal of food science2026
Ohmic Heating Application on Pork Burger Processing.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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11 authors.
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Abstract
This study evaluates ohmic heating (OH) at varying electric field strengths (OH10: 5 V/cm, OH12.5: 6.3 V/cm, OH15: 7.5 V/cm) compared to conventional grilling (CONV) in pork burger processing, focusing on microbial inactivation, physicochemical and rheological properties, and in vitro bioactivity. CONV required 7 min to reach 75°C (heating rate: 11.15°C/min). OH required substantially longer times: 17 min (OH15), 36 min (OH12.5), and 82 min (OH10)-a trade-off between energy efficiency and throughput that must be considered for industrial application. Regarding energy performance, CONV consumed 996 ± 6 kJ/kg, while OH15 consumed 594 ± 17 kJ/kg-a 40% reduction that was statistically significant (P = 0.0097). OH15 significantly reduced total aerobic mesophilic bacteria (1.7 log CFU/mL) compared to CONV (3.6 log CFU/mL; P < 0.05), with Enterobacteriaceae undetectable in all heated samples. OH maintained macronutrient profiles but reduced water-holding capacity and increased firmness (76-96 kPa vs. 36 kPa for CONV), indicating textural changes. OH enhanced in vitro bioactivity (DPPH inhibition: 0.51% for OH15 vs. 0.29% for CONV; ACE inhibition: 0.40% vs. 0.15%) and vitamin B12 retention (0.14 vs. 0.11 µg/100 g; P < 0.05). However, these bioactivity values represent very low absolute levels and do not support claims that OH-processed burgers are a source of antioxidant, antihypertensive, or antidiabetic activity. Despite its energy efficiency and microbial inactivation benefits, OH's longer processing time-particularly at lower voltages-presents a challenge for industrial scale-up. Future work should focus on optimizing electric field strength to balance energy savings, processing time, and product quality. PRACTICAL APPLICATIONS: This research demonstrates that ohmic heating (OH) offers a more energy-efficient alternative to conventional grilling for pork burger processing, achieving up to 40% energy savings. By applying electrical current directly through the food, OH provides uniform volumetric heating that effectively inactivates spoilage microorganisms. However, this energy advantage comes with a trade-off in processing time. Nevertheless, a mathematical projection of OH at equivalent CONV electrical power showed that applying the same peak power (635 W) to OH in a realistic scenario for industrial equipment, it would yield a projected processing time of 3 min (57% faster than CONV's 7 min) while delivering the same total energy (0.03 kWh). This projection reinforces that higher-power OH systems could overcome current processing time limitations. Claims of global sustainability benefits would require supporting life cycle assessment (LCA) data, which was beyond the present scope. Future pilot-scale studies are needed to evaluate real-world throughput, assess consumer acceptance through sensory analysis, and incorporate LCA to quantify environmental trade-offs. These findings provide a data-driven foundation for the food industry to weigh the benefits and limitations of OH processing.
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