Assessment of Electrothermal Pretreatment of Rambutan (Nephelium lappaceum L.) Peels for Producing Cellulose Fibers.

Agroindustrial wastes are renewable sources and the most promising sustainable alternative to lignocellulosic biomass for cellulose production. This study assessed the electrothermal pretreatment of rambutan peel (RP) for producing cellulose fibers. The pretreatment was carried out by Ohmic heating at a solid-to-liquid ratio of 1:10 (w/v) in a water/ethanol (1:1, v/v) mixture as the electrical transmission medium at 60 ± 1 °C for different holding times (15, 30, and 60 min). Ohmic heating did not significantly influence the total fiber yield for the various holding times. However, the compositions of the samples in terms of extractives, lignin, hemicellulose, and α-cellulose content were significantly influenced. In addition, the electrothermal pretreatment method reduced the bleaching time of RP by 25%. The pretreated fibers were thermally stable up to 240 °C. Ohmic heating pretreatment times of 15 and 30 min were found most promising, reducing the required bleaching chemicals and increasing the α-cellulose yield. The pretreated bleached cellulose fibers had similar properties to nontreated bleached fibers and could be efficiently processed into stable gels of strong shear-thinning behavior with potential application as rheology modifiers in food products. Our results demonstrate that rambutan peel could serve as a promising sustainable alternative to woody biomass for cellulose production. Ohmic heating meets the requirements for industrial applications as it is eco-friendly, improves the efficiency and energy consumption in fiber processing, and could as well be included in the processing of similar food wastes.

Ohmic heating extraction and characterization of rambutan (Nephelium lappaceum L.) peel extract with enhanced antioxidant and antifungal activity as a bioactive and functional ingredient in white bread preparation.

This study employed the principles of electrothermal process using ohmic heating (OH) to extract phenolic compounds from rambutan peel. Deionized water and ethanol at different concentrations (50% and 70%) were used as electrical-transmission medium at different holding times (15, 30 and 60 min). The result showed significant difference (p ≤ 0.05) between the water and ethanol-based extracts in terms of yield, total phenolic, flavonoid contents and antioxidant activities. The main compounds such as gallic acid, corilagin, geraniin and ellagic acid were identified in the peel. Bread fortified with the extract showed better phenolic content and antioxidant activities, with 15 µg/mL fortification level having excellent texture properties. Interestingly, fortified breads showed excellent antifungal activity, thereby extended the shelf life of the bread crumb. The efficient ohmic heating extraction technique and proper formulation of rambutan peel extract in food, could serves as vital approach for high-quality products development with longer shelf life.

Simulation of Thermal and Electric Field Distribution in Packaged Sausages Heated in a Stationary Versus a Rotating Microwave Oven.

The microwave oven has become a standard appliance to reheat or cook meals in households and convenience stores. However, the main problem of microwave heating is the non-uniform temperature distribution, which may affect food quality and health safety. A three-dimensional mathematical model was developed to simulate the temperature distribution of four ready-to-eat sausages in a plastic package in a stationary versus a rotating microwave oven, and the model was validated experimentally. COMSOL software was applied to predict sausage temperatures at different orientations for the stationary microwave model, whereas COMSOL and COMSOL in combination with MATLAB software were used for a rotating microwave model. A sausage orientation at 135° with the waveguide was similar to that using the rotating microwave model regarding uniform thermal and electric field distributions. Both rotating models provided good agreement between the predicted and actual values and had greater precision than the stationary model. In addition, the computational time using COMSOL in combination with MATLAB was reduced by 60% compared to COMSOL alone. Consequently, the models could assist food producers and associations in designing packaging materials to prevent leakage of the packaging compound, developing new products and applications to improve product heating uniformity, and reducing the cost and time of the research and development stage.

Ohmic heating pretreatment of algal slurry for production of biodiesel.

Suspensions of the model microalga Chlorella sp. TISTR 8990 were pretreated by ohmic heating to facilitate release of lipids from the cells in subsequent extraction and lipase-mediated transesterification to biodiesel. After ohmic pretreatment, the moist biomass was suspended in a system of water, hexane, methanol and immobilized lipase for extraction of lipids and simultaneous conversion to biodiesel. The ohmic pretreatment was optimized using an experimental design based on Taguchi method to provide treated biomass that maximized the biodiesel yield in subsequent extraction-transesterification operation. The experimental factors were the frequency of electric current (5-105 Hz), the processing temperature (50-70 °C), the algal biomass concentration in the slurry (algal fresh weight to water mass ratio of 1-3) and the incubation time (1-3 min). Extraction-transesterification of the pretreated biomass was carried out at 40 °C for 24 h using a reaction systems of a fixed composition (i.e. biomass, hexane, methanol, water and immobilized enzyme). Compared to control (i.e. untreated biomass), the ohmic pretreatment under optimal conditions (5 Hz current frequency, 70 °C, 1:2 mass ratio of biomass to water, incubation time of 2-min) increased the rate of subsequent transesterification by nearly 2-fold.

Ohmic Heating of an Electrically Conductive Food Package.

Ohmic heating through an electrically conductive food package is a new approach to heat the food and its package as a whole after packing to avoid post-process contamination and to serve consumer needs for convenience. This process has been successfully completed using polymer film integrated with an electrically conductive film to form a conductive package. Orange juice packed in the conductive package surrounded with a conductive medium was pasteurized in an ohmic heater. A mathematical model was developed to simulate the temperature distribution within the package and its surroundings. A 3-D thermal-electric model showed heating uniformity inside the food package while the hot zone appeared in the orange juice adjacent to the conductive film. The accuracy of the model was determined by comparing the experimental results with the simulated temperature and current drawn; the model showed good agreement between the actual and simulated results. An inoculated pack study using Escherichia coli O157:H7 indicated negative growth of viable microorganisms at the target and over target lethal process temperatures, whereas the microorganism was present in the under target temperature treatment. Consequently, our developed ohmic heating system with conductive packaging offers potential for producing safe food.

Mathematical modeling and microbiological verification of ohmic heating of a multicomponent mixture of particles in a continuous flow ohmic heater system with electric field parallel to flow.

To accomplish continuous flow ohmic heating of a low-acid food product, sufficient heat treatment needs to be delivered to the slowest-heating particle at the outlet of the holding section. This research was aimed at developing mathematical models for sterilization of a multicomponent food in a pilot-scale ohmic heater with electric-field-oriented parallel to the flow and validating microbial inactivation by inoculated particle methods. The model involved 2 sets of simulations, one for determination of fluid temperatures, and a second for evaluating the worst-case scenario. A residence time distribution study was conducted using radio frequency identification methodology to determine the residence time of the fastest-moving particle from a sample of at least 300 particles. Thermal verification of the mathematical model showed good agreement between calculated and experimental fluid temperatures (P > 0.05) at heater and holding tube exits, with a maximum error of 0.6 °C. To achieve a specified target lethal effect at the cold spot of the slowest-heating particle, the length of holding tube required was predicted to be 22 m for a 139.6 °C process temperature with volumetric flow rate of 1.0 × 10(-4) m3/s and 0.05 m in diameter. To verify the model, a microbiological validation test was conducted using at least 299 chicken-alginate particles inoculated with Clostridium sporogenes spores per run. The inoculated pack study indicated the absence of viable microorganisms at the target treatment and its presence for a subtarget treatment, thereby verifying model predictions.