ArticleJournal of food science2025
The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheological properties of edible whey-based films.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
- The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheological properties of edible whey-based films.Journal of food science · 2025Article
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10 authors.
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Abstract
Edible film-forming solutions typically undergo thermal treatment to ensure microbial safety before being applied to food products. The aim of this study was to assess the effects of two different heating methods-conventional heating (CH) and ohmic heating (OH)-on the physical, chemical, and microbiological properties of liquid acid whey permeate (AWP) and liquid acid whey protein concentrate (AWPC) edible films. Composition of edible film-forming solutions consisted of AWPC, sunflower oil, sugar beet pectin, and glycerol, whereas AWP-based films were produced with sugar beet pectin and glycerol. The following parameters were tested to assess the effect of heating treatments on the film-forming solutions: rheology, contact angle [CA] and microbial counts and mechanical properties (tensile strength [TS] and elongation at break [EB]), water vapor permeability [WVP], moisture content [MC], solubility (Sol), and thickness with optical properties of produced edible films. In addition, film surface was investigated by scanning electron microscopy [SEM]. Microbiological analysis of the untreated film-forming solutions revealed that the AWPC-based solution had a higher initial load of lactic acid bacteria (3.96 log
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