Electrical Conductivity Application in Ohmic Pasteurization of Orange Juice

Abstract

The conversion of electrical energy into heat energy, which results in internal energy generation, is the underlying premise of Ohmic heating. An experimental batch Ohmic heating unit was built and manufactured for this study. The effect of voltage gradient of alternating current during batch Ohmic heating on orange juice was investigated. Parameters such as temperature, electrical current, time consumption, system performance coefficient, and heating rate of orange juice under Ohmic heating process were studied. The time consumption such as (23.02, 11.25, and 2.19 minutes) to reach the Ohmic pasteurization temperature (95 °C) was decreased as the voltage gradients (9.20 V/cm, 12.64 V/cm, and 25.28 V/cm) increased respectively. The electrical current was rapidly increased (4.46 Amp.) in accordance with the higher voltage gradient (25.28 V/cm) to attain the pasteurization temperature. With rising voltage gradients, Ohmic heating resulted in greater system performance coefficient values. The heating rate appears to have grown dramatically as the voltage gradients increased.

Effect of Ohmic Heating Treatment on Different Properties of Whole Cow Milk

“…As a result, the temperature-current relationships shown in figure (2) represented the electrical conductivity change of the milk samples as a function of temperature during Ohmic heating. The current flowed through the samples that were subjected to varied voltage gradients, however, had an effect on the time used to Ohmic heat the liquid samples (Ahmed et al, 2022). With some specific selected liquid food materials undergone Ohmic heating, the changes in the current profiles were also remarkable (Kong et al, 2008).…”