Search

[Display omitted] • Bibliometric analysis in ohmic heating and food processing. • 163 articles were found, with Turkey, Brazil, and Iran representing 32% of all publications. • Most studies have targeted the best combinations of parameters for application in processed foods. • The tendency of using ohmic heating as a pasteurization method is increasing. • Non-thermal effect of ohmic heating on microorganisms is a gap. The trends related to ohmic heating technology in food processing were evaluated using bibliometric analysis based on the scientific literature published in the last decade. Publications from Turkey, Brazil, and Iran represent 32% of all publications. Most studies have targeted the definition of the best combinations of operational parameters for application in different food matrices and their possible effects on the food properties. In addition, a tendency to use ohmic heating as an alternative technology for pasteurization was observed. Future studies should develop mathematical models that evaluate process parameters and food characteristics in the inactivation of microorganisms and enzymes and maintenance of bioactive compounds, the study of the non-thermal effect of electromagnetic waves on the food quality, the evaluation of the processing conditions and food physicochemical properties in the electrode corrosion and migration of metal ions to the treated food, and improvements of homogeneity during processing. This study was the first to perform a bibliometric analysis based on scientific literature concerning ohmic heating in food processing and presented the challenges, future trends, and evolution of scientific research. [ABSTRACT FROM AUTHOR]