Application and effects of ohmic‐vacuum combination heating on the quality factors of tomato paste

Ohmic‐vacuum combination heating is a common method used in the food industry as a concentration process. In the present study, an OH‐VC combination heating system was developed for producing tomato paste at temperatures of 70, 80, and 90 °C and pressure of 0.3, 0.5, and 0.7 bar and electric field of 1.82, 2.73, and 3.64 V/cm using a central composite design. The effects of heating conditions on the quality and sensory evaluation of tomato paste were also evaluated. Each combination of temperature, pressure, and the electric field was quantified for specific energy consumption, energy efficiency, and productivity. A decrease of 35.08% in the amount of acid ascorbic and lycopene content 19.01%, using conventional heating compared to ohmic‐vacuum heating under optimized conditions, was attained. The results also highlighted an increase in the amount of HMF (69.79%) and PME (24.33%) using conventional heating compared to ohmic‐vacuum heating under optimized conditions. Ascorbic acid, lycopene, titratable acidity, productivity, energy efficiency was higher than conventional heating; on the other hand, HMF, PME, pH, SEC were lower than conventional heating at the applied OH‐VC process. No significant effects between OH‐VC and conventional heating on the TSS were observed. In addition, OH‐VC heating was highly efficient in the inhibition of bacterial growth. Further, a minor effect on the sensory properties of tomato paste with OH‐VC heating compared to the conventional treatment. The obtained results indicate a strong potential for an OH‐VC combination heating system as a rapid‐heating, high‐efficiency alternative for saving electrical energy consumption and preserving nutritional value.