Potential application of ohmic heating in sugar palm (Arenga pinnata) sap processing

Abstract

Abstract Sugar palm ( Arenga pinnata ) sap is important in producing sugars, fermented beverages, and bioethanol. Traditional processing methods have notable limitations, including extended processing times, elevated energy consumption, and diminished nutritional quality. Ohmic heating technology is a novel, rapid, and efficient method that directly conducts electricity through a material. This method maintains the nutritional and sensory qualities of the product by reducing the likelihood of overprocessing and contamination. Researchers and practitioners have utilized this method in several food processing techniques, including blanching, pasteurization, sterilization, fermentation, distillation, and cooking. Applications encompass a range of products, including juices, milk, meat, and fish. Numerous studies have demonstrated that ohmic heating enhances operational efficiency, decreases processing time by up to 50%, and reduces energy consumption by up to 77%. Based on material properties and processing, ohmic heating is promising for palm juice processing. This can potentially enhance the shelf life of palm juice products, save energy, and contribute to sustainability and industrial efficiency. However, the investment costs and resistance to technology adoption remain significant challenges. Furthermore, increased education and research on their applications and benefits could transform the food and bioenergy sectors.

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