Evaluating the effects of the ohmic process on the physicochemical properties of sour orange juice using principal component analysis

Alkanan, Z. T., Altemimi, A. B., Al-Hilphy, A. R. S., Watson, D. G., & Pratap-Singh, A. (2021). Ohmic heating in the food industry: Developments in concepts and applications during 2013–2020. Applied Sciences, 11(6), 2507.

Astráin-Redín, L., Ospina, S., Cebrián, G., & Álvarez-Lanzarote, I. (2024). Ohmic heating technology for food applications: From ohmic systems to moderate electric fields and pulsed electric fields. Food Engineering Reviews, 16(2), 225–251.

Azadbakht, M., Hashemi Shabankareh, S., Kiapey, A., Rezaeiasl, A., Mahmoodi, M. J., & Torshizi, M. V. (2024a). Assessing kiwifruit quality in storage through machine learning. Journal of Food Process Engineering, 47(1), e14681.

Azadbakht, M., Rayeni Moghbeli, H., & Vahedi Torshizi, M. (2020a). Investigation of the effect of ohmic heat treatment on some mechanical properties of closed pistachio. Journal of Innovative Food Technologies, 7(2), 189–200.

Azadbakht, M., Rezaeiasl, A., Mahmoodi, M. J., Vahedi Torshizi, M., & Hashemi Shabankareh, S. (2021). Evaluation of ambient light and moisture, and edible coatings in different storage periods on pressurized kiwifruit antioxidant properties. Journal of Food Measurement and Characterization, 15(1), 697–706.

Azadbakht, M., Torshizi, M. V., & Kashaninejad, M. (2024b). Investigating the variations of sour orange juice color during the heating process. Agricultural Engineering International: CIGR Journal, 26(3), 1–12.

Azadbakht, M., Torshizi, M. V., & Kashaninejad, M. (2020b). Application of the response surface method in the analysis of ohmic heating process performance in sour orange juice processing. Agricultural Engineering International: CIGR Journal, 22(2), 250–261.

Azadbakht, M., Torshizi, M. V., Ziaratban, A., & Ghajarjazi, E. (2016). Application of artificial neural network (ANN) in predicting mechanical properties of canola stem under shear loading. Agricultural Engineering International: CIGR Journal, 18(4), 413–425.

Azadbakht, M., & Vahedi Torshizi, M. (2020b). The antioxidant activity components change of pears subject to static and dynamic loads. International Journal of Fruit Science, 20(1), 1255–1275.

Azadbakht, M., Vahedi Torshizi, M., & Jafari, H. (2020c). Investigation of drying process of different Iranian rice cultivars by ohmic pre-treatment in microwave dryer and modeling by response surface methodology and artificial neural network. Journal of Innovative Food Technologies, 7(4), 497–515.

Azadbakht, M., Vahedi Torshizi, M., Nouri, N., Varasteh, F., & Kariman, M. (2025). Effects of spermidine, putrescine, and chitosan coatings on the postharvest storage life of pear fruits in different packaging. Applied Fruit Science, 67(3), 289.

Cevik, M. (2021). Electrical conductivity and performance evaluation of the verjuice concentration process using the ohmic heating method. Journal of Food Process Engineering, 44(7), e13672.

Cheng, H. D., Jiang, X. H., Sun, Y., & Wang, J. L. (2001). Color image segmentation: Advances and prospects. Pattern Recognition, 34(12), 2259–2281.

Darvishi, H., Koushesh Saba, M., Behroozi-Khazaei, N., & Nourbakhsh, H. (2020). Improving quality and quantity attributes of grape juice concentrate (molasses) using ohmic heating. Journal of Food Science and Technology, 57(4), 1362–1370.

Dhenge, R., Langialonga, P., Alinovi, M., Lolli, V., Aldini, A., & Rinaldi, M. (2022). Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing). Food Control, 141, 109150.

Hasan, M. M., Islam, M. R., Haque, A. R., Kabir, M. R., Khushe, K. J., & Hasan, S. M. K. (2024). Trends and challenges of fruit by-products utilization: Insights into safety, sensory, and benefits of the use for the development of innovative healthy food: A review. Bioresources and Bioprocessing, 11(1), 10.

Hwang, J. H., Jung, A. H., & Park, S. H. (2022). Efficacy of ohmic vacuum concentration for orange juice concentrates and their physicochemical properties under different voltage gradients. LWT - Food Science and Technology, 154, 112750.

Jafarpour, D., & Hashemi, S. M. B. (2022). Ohmic heating application in food processing: Recent achievements and perspectives. Foods and Raw Materials, 10(2), 216–223.

Jafarzadeh, S., Azadbakht, M., Varasteh, F., & Vahedi Torshizi, M. (2022). Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading. Iranian Food Science and Technology Research Journal, 18(2), 1–12.

Kamboj, U., Kaushal, N., & Jabeen, S. (2020). Near infrared spectroscopy as an efficient tool for the qualitative and quantitative determination of sugar adulteration in milk. Journal of Physics: Conference Series, 1531, 012024.

Lalremmawii, Kumar, S., & Kaur, M., & Samota, M. K. (2025). Ohmic heating enhanced the extraction and yield kinetics of kinnow juice. Discover Food, 5, 206.

Mesías, F. J., Martín, A., & Hernández, A. (2021). Consumers’ growing appetite for natural foods: Perceptions towards the use of natural preservatives in fresh fruit. Food Research International, 150, 110749.

Qavanloo, M., Azadbakht, M., Varasteh, F., & Vahedi Torshizi, M. (2023). The effects of ohmic cooking process on some physical and chemical characteristics of button mushrooms. Journal of Innovative Food Technologies, 10(3), 281–298.

Qavanloo, M., Azadbakht, M., Varasteh, F., & Vahedi Torshizi, M. (2022). Investigation and evaluation of engineering characteristics of ohmic process system during the button mushroom cooking process. Agricultural Mechanization Systems Research, 23(1), 87–102.

Qavanloo, M., Varasteh, F., & Vahedi Torshizi, M. (2023). Analysis of energy and exergy in the ohmic process during cooking: A case study of button mushroom. Food Engineering Research, 22(3), 195–208.

Sharifi, A., Hamidi-Esfahani, Z., Ahmadi Gavlighi, H., & Saberian, H. (2022). Assisted ohmic heating extraction of pectin from pomegranate peel. Chemical Engineering and Processing: Process Intensification, 172, 108760.

Silva, R., Rocha, R. S., Ramos, G. L. P. A., Xavier-Santos, D., Pimentel, T. C., Lorenzo, J. M., Henrique Campelo, P., Cristina Silva, M., Esmerino, E. A., Freitas, M. Q., & Cruz, A. G. (2022). What are the challenges for ohmic heating in the food industry? Insights of a bibliometric analysis. Food Research International, 157, 111272.

Tunç, M. T., Akdoğan, A., Baltacı, C., Kaya, Z., & Odabaş, H. İ. (2022). Production of grape pekmez by ohmic heating-assisted vacuum evaporation. Food Science and Technology International, 28(1), 72–84.

Vahedi Torshizi, M., Azadbakht, M., & Kashaninejad, M. (2024). Analyzing greenhouse gas emissions in the ohmic heating drying process of sour orange juice. Agricultural Engineering International: CIGR Journal, 26(2), 1–12.

Vahedi Torshizi, M., Azadbakht, M., & Kashaninejad, M. (2020). Application of response surface method to energy and exergy analyses of the ohmic heating dryer for sour orange juice. Fuel, 278, 118261.

Vahedi Torshizi, M., Azadbakht, M., & Kashaninejad, M. (2019). Investigation of experiment data and sensitivity coefficient data with artificial neural network in the ohmic heating process for sour orange juice. Carpathian Journal of Food Science and Technology, 11, 15–27.

Vahedi Torshizi, M., Azadbakht, M., & Kashaninejad, M. (2021). Investigation of color changes in sour orange juice during the ohmic heating process by response surface method. Agricultural Mechanization Systems Research, 22(2), 81–96.

Vahedi Torshizi, M., Azadbakht, M., & Kashaninejad, M. (2020). A study on the energy and exergy of ohmic heating (OH) process of sour orange juice using an artificial neural network (ANN) and response surface methodology (RSM). Food Science and Nutrition, 8(8), 4432–4445.

Vahedi Torshizi, M., Azadbakht, M., & Kashaninejad, M. (2019). Investigating effect of physical factors on ohmic thermal process performance in sour orange juice processing. Journal of Innovative Food Technologies, 7(1), 1–15.

Vahedi Torshizi, M., & Kashaninejad, M. (2022). Investigation of changes in the qualitative properties of sour orange juice during the ohmic heating process. Food Engineering Research, 21(1), 1–14.

Vahedi Torshizi, M., Rokhbin, A., & Mahmoodi, M. J. (2025). The effect of different pre-treatments on the rate of changes in the thermal properties of rosemary leaves. Biosystems Engineering and Renewable Energies, 1(1), 29–36.