ELECTRICAL CONDUCTIVITY of APPLE and SOURCHERRY JUICE CONCENTRATES DURING OHMIC HEATING

İçıer, Fılız; Ilicali, Coskan

doi:10.1111/j.1745-4530.2004.tb00628.x

Cited by 88 publications

(70 citation statements)

References 9 publications

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“…There are several published patents about the usage of ohmic treatments on several food materials such as; strawberry (Allali et al (2008); Sarang et al (2008); Castro et al (2004)); red apple, golden apple, peach, pear and pineapple ); tomato soup (Jun and Sastry (2005)); apricot and peach purees Icier and Ilicali (2005a)); sour cherry juice (Icier Icier and Ilicali (2004)); tylose (Icier and Ilicali (2005b)); seawater (Assiry et al (2010a); Assiry (2011)); lemon juice (Darvishi et al (2011)); milk (Stancl and Zitny. 2010;Bansal and Chen.…”

Section: Introductionmentioning

confidence: 99%

The process of producing tomato paste by ohmic heating method

et al. 2014

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In this study, the effect of ohmic heating technique on electrical conductivity, water evaporation rate, heating rate, colour parameters, pH and energy consumption of tomato samples was investigated. Ohmic heating was accomplished till the moisture content of the tomato samples reduced from initial moisture content of as 9.33 (dry basis) to a safer level of 2.2. The results of the nonlinear mathematical model including the effects of voltage gradient level and the temperature on the electrical conductivity changes had good agreement (R≥ 0.955) with the experimental data. Also, it was observed that the electrical conductivity increased along with concentration of tomato samples. The range of electrical conductivity during ohmic heating was 3.19-8.95 (S/m). It was found that processing time decreased from 28.32 to 4.3 min over the voltage gradient range studied (6 to 14 V/cm), which resulted in decreased specific energy consumption from 4.63 to 3.05 (MJ/kg water). Due to increasing of heating rate and water evaporation rate at high voltage gradient, the change of the pH was limited. Samples processed in high voltage gradient had higher L*, b* and hue angle (h), lower a* and Chroma (C) values as compared to low voltage gradient. The optimum value of processing time, pH, colour, specific energy consumption was obtained at 14 V/cm voltage gradient level.

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Section: Introductionmentioning

confidence: 99%

The process of producing tomato paste by ohmic heating method

et al. 2014

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“…Therefore, an understanding of the ohmic heating process for sterilizing food products is essential for process validation and safety. Most published research work related to ohmic heating technology has focused on the thermal and rheological behavior of fluids containing particles, electrical conductivity measurements, ascorbic acid degradation, and enzyme deactivation kinetics (7,(16)(17)(18)(19). However, data on the effects of voltage gradients and temperature on microbial inactivation in liquid foods are limited (8,11,12,22).…”

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confidence: 99%

Inactivation Kinetics of Alicyclobacillus acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation

Baysal

İçıer

2010

Journal of Food Protection

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The effectiveness of ohmic and conventional heating for reducing spores of Alicyclobacillus acidoterrestris was investigated in commercial pasteurized orange juice. The kinetic parameters (D-and z-values) were determined during ohmic and conventional heating. The effects of temperature (70, 80, and 90uC) and heating time (0, 10, 15, 20, and 30 min) on inactivation of A. acidoterrestris spores during ohmic heating in orange juice were significant (P , 0.05). For 70uC, the voltage gradient also had an effect on inactivation kinetics. At 30 V/cm, D-values at 70, 80, and 90uC were 58.48, 12.24, and 5.97 min, respectively. D-values at corresponding temperatures for conventionally heated spores were 83.33, 15.11, and 7.84 min, respectively. Results showed significantly higher lethality for spores treated with ohmic heating than for spores treated with conventional heating. Conventional heating was ineffective for pasteurizing orange juice, whereas the maximum ohmic heating treatment applied at 30 V/cm was sufficient to inactivate 5 log units of A. acidoterrestris spores.

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“…System Performance Coefficient is defined by using the energy given to the system and taken up by the sample (Icier and Ilicali, 2004). low energy loss would indicate a system with a high performance.SPC value giving the ratio between the heat taken by the milk and energy given to the system.…”

Section: Resultsmentioning

confidence: 99%

“…While system Performance Coefficient (SPC) is calculated from Equation (3, 4) (Icier and Ilicali, 2004;:…”

Section: Apparatus Of Milk Pasteurization By Electrical Fieldmentioning

confidence: 99%

Designing and Manufacturing of a Non Thermal Milk Pasteurizer Using Electrical Field

Al‐Hilphy¹

2013

American Journal of Agricultural and Biological Sciences

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Using of traditional milk pasteurization methods caused fouling by heat, particularly rapid pasteurization by ohmic heating at 220 volts resulted protein denaturation, when milk holding of 15 sec under ohmic heating at 72°C. So to control these properties a Non-thermal treatment by different electrical fields at 20, 27.5, 55 V/cm (80, 110, 220V, AC) and quickly milk pass between poles in a long narrow tube during less than 0.8 sec. The study focused on applying different electrical fields in milk pasteurization as a non thermal treatment and calculates the electrical conductivity, viscosity of milk, holding time, productivity, performance coefficient and measurement of final output milk temperature at 20, 27.5, 55 V/cm, pH, acidity, chemical composition, microbiological characteristics and storage periods for the pasteurized milk. The obtained results indicated that the final output milk temperature was reached 40°C and electrical conductivity was increased and viscosity was decreased with increasing temperature and productivity and performance coefficient were 1140 L/h, 99.8 respectively. More over pasteurized milk chemical composition and it's pH were not influenced in electrical field. Resulting of bacteria elimination and alkaline phosphatase was inhibited by the electrical field as well. The results showed that the electrical field 55 V/cm is better than other electrical fields (20, 27.5 V/cm).

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ELECTRICAL CONDUCTIVITY of APPLE and SOURCHERRY JUICE CONCENTRATES DURING OHMIC HEATING

Cited by 88 publications

References 9 publications

The process of producing tomato paste by ohmic heating method

The process of producing tomato paste by ohmic heating method

Inactivation Kinetics of Alicyclobacillus acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation

Designing and Manufacturing of a Non Thermal Milk Pasteurizer Using Electrical Field

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