A bibliometric analysis of ohmic heating on food processing in the last two decades.

Conversely, Brazil exhibited a notable trend in publishing output, commencing with a solitary publication in 2009 and subsequently experiencing a substantial surge to 41 publications in 2017.

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The red cluster focuses on ohmic heating technology, including terms such as “electrical conductivity” and “thermal processing.” The blue cluster focuses more on practical applications in the food industry, with keywords such as “food preservation” and “nutritional quality.” The analysis also shows an increasing trend of research linking ohmic heating to improved food quality and safety.

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