Roles of ohmic heating to achieve sustainable development goals in the food industry: From reduced energy consumption and resource optimization to innovative production pathways with reduced carbon footprint

IF 15.4 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Trends in Food Science & Technology Pub Date : 2025-02-27 DOI:10.1016/j.tifs.2025.104947
Mohsen Gavahian , Natthaphon Chaosuan , Era Yusraini , Sudhir Sastry
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Abstract

Background

The Sustainable Development Goals (SDGs) adopted by the United Nations set targets to address global social, economic, and environmental issues. The food industry is crucial to achieving SDGs due to its impact on hunger, health, economic growth, and environmental sustainability. Conventional food processing falls short of these goals, necessitating alternative technologies, such as ohmic heating, a key technology capable of driving the food industry in a sustainable direction.

Scope and approach

This review aims to explain various aspects attained from the application of ohmic heating correlated with the SDGs.

Key findings and conclusion

Literature analysis shows that ohmic heating could significantly contribute to SDGs 2 (zero hunger), 3 (good health and well-being), 6 (clean water and sanitation), 7 (affordable and clean energy), 9 (industry, innovation, and infrastructure), 12 (responsible consumption and production), 13 (climate action), among other goals. These could be achieved because of the ohmic process's capability to increase the production yield (e.g., pectin by 8.9%; essential oil by 51.2%) and shelf-life (e.g., pasteurized milk by 1.7 times), produce healthier and more nutritious products (e.g., dried quince with 2 times phenolics), reduce food waste through valorization (e.g., transforming lemon peel to pectin and essential oil), enhance production infrastructure due to improved energy efficiency (e.g., 72.8% in evaporation process). Unique insights into ohmic heating's mechanistic principles, scalability challenges, and integration with other approaches (e.g., renewable energy systems and artificial intelligence) are presented. The review identifies critical research gaps and proposes a future research roadmap to improve its industrial applicability and expand its practical role in achieving SDGs.

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欧姆加热在实现食品工业可持续发展目标中的作用:从降低能源消耗和资源优化到减少碳足迹的创新生产途径
联合国通过的可持续发展目标(sdg)设定了解决全球社会、经济和环境问题的目标。由于食品行业对饥饿、健康、经济增长和环境可持续性的影响,它对实现可持续发展目标至关重要。传统的食品加工达不到这些目标,因此需要替代技术,如欧姆加热,这是一项能够推动食品工业朝着可持续方向发展的关键技术。范围和方法本综述旨在解释与可持续发展目标相关的欧姆加热应用所获得的各个方面。文献分析表明,欧姆加热可以显著促进可持续发展目标2(零饥饿)、3(良好健康和福祉)、6(清洁水和卫生)、7(负担得起的清洁能源)、9(工业、创新和基础设施)、12(负责任的消费和生产)、13(气候行动)等目标。这些可以实现,因为欧姆工艺能够提高产量(例如,果胶提高8.9%;精油(缩短51.2%)和保质期(如巴氏杀菌奶缩短1.7倍),生产更健康、更有营养的产品(如含2倍酚的干木瓜),通过增值(如将柠檬皮转化为果胶和精油)减少食物浪费,通过提高能源效率(如蒸发过程中的72.8%)加强生产基础设施。对欧姆加热的机理原理、可扩展性挑战以及与其他方法(如可再生能源系统和人工智能)的集成提出了独特的见解。该综述确定了关键的研究差距,并提出了未来的研究路线图,以提高其工业适用性,扩大其在实现可持续发展目标中的实际作用。
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来源期刊
Trends in Food Science & Technology
Trends in Food Science & Technology 工程技术-食品科技
CiteScore
32.50
自引率
2.60%
发文量
322
审稿时长
37 days
期刊介绍: Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.
期刊最新文献
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