Design, development, and performance evaluation of an ohmic extractor to valorize fruit by‐products based on Taguchi method: Reduced energy consumption and enhanced total phenolics

Abstract

In this study, an ohmic extractor system was designed and developed, and system performance was compared with the conventional method for the extraction of bioactive compounds from pineapple peels. Besides, the Taguchi approach was used to find the optimal processing conditions. Dependent parameters were voltage, frequency, and electrode surface area. Independent parameters include come-up time, heating rate, energy consumption, specific energy consumption, and total phenolics. The highest heating rate was 13 C min À1 which showed that optimal processing conditions can reduce the come-up time by eight folds. Also, the optimized ohmic system had a higher heating rate in comparison with the conventional method (13 vs. 9 C min À1 ). Besides, it was revealed that changing the processing parameters in the range explored in the present study can save up to 33% of total energy consumption.Furthermore, the ohmic system saved a substantial amount of energy (up to 55%) in comparison with the conventional process while enhancing the total phenolics to achieve up to 89.25 mg GAE per 100 g FW of total phenolic compounds [Correction added on 16 November, after first online publication: The word "by 12.6%" has been removed from the preceding sentence to improve clarity.]. Therefore, this extraction approach can provide profit to farmers and food factories and contribute to achieving sustainable development goals by reducing energy consumption and enhancing resource efficiency through the efficient valorization of agricultural by-products such as pineapple peels. Practical ApplicationsThe ohmic extraction system, which was designed and developed in this study, is scalable and affordable. It can help farmers and food factories to enhance their profit through the valorization of their production by-products. Besides, using fruit byproducts (e.g., pineapple peels) as raw materials for extraction can cut the expenses required for sample preparation, which can be regarded as an approach for relatively low-cost extraction of phenolic compounds in the ohmic systems. Furthermore, the innovative valorization platform proposed in this study showed to be time-and

Effects of electrical field stimulation on the physicochemical and sensory attributes of aged chicken meat

“…This observation was in line with that reported in a recent study by Gavahian and Chu (2021). Besides, Al‐Hilphy, Abdulstar, and Gavahian (2021) pointed that the SEC increased by 344% when the EFS increased from 8.33 to 20.8 V/cm for the milk treated with the electric field at constant time of processing.…”

“…The specific energy consumption was calculated by the following equation (Gavahian & Chu, 2021): where U is the voltage (V), t is the operating time (s), I is the current (A), m is the mass of chicken (kg), and SEC is the specific energy consumption (kJ/kg).…”

Application and Effects of Ohmic-Vacuum Combination Heating on the Quality Factors of Tomato Paste

“…There were statistically significant variations between the ohmic heating samples and conventional heating. The ohmic heating system saved a substantial amount of energy about 55% compared to conventional heating [ 67 ].…”

Ohmic Heating Extraction at Different Times, Temperatures, Voltages, and Frequencies: A New Energy-Saving Technique for Pineapple Core Valorization

“…The system consists of two stainless steel electrodes (32 × 10 −4 m 2 ) with a 9.0 cm gap and a cylindrical double-layer glass chamber with a capacity of 1 L. A recording system and a twelve-channel temperature monitoring device (JTT2012, Jianc, New Taipei City, Taiwan) were used with K-type thermocouples (K-2M, Jianc, New Taipei City, Taiwan) to save the data every 1 s ( Figure 1 ). Processing conditions were selected based on the preliminary results reported on an ohmic system design and development [ 16 ] and the preliminary data on the pineapple core extraction at a single voltage of 110V (Unpublished data, abstract is submitted to 21st IUFoST World Congress 2022). Briefly, 500 g of the mixture of water and pineapple core samples with a ratio of 2:1 was used.…”

“…According to the Folin-Ciocalteu assay in the literature [ 16 ], filtrated extracts or standards with different concentrations were added at 25 μL with 1 M sodium carbonate 125 μL through a 100 μL Folin–Ciocalteau reagent. The mixture was assessed by spectrophotometer (Thermo Scientific 1510, Vantaa, Finland) after being incubated at an ambient temperature in the dark for 30 min, and then detected at 765 nm.…”