The effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating

İçıer, Fılız; Ilicali, Coskan

doi:10.1007/s00217-004-1043-x

Cited by 99 publications

(71 citation statements)

References 10 publications

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“…It was observed that electrical conductivities decreased with temperature rise after bubbling started till temperature of 95ºC, then electrical conductivity increase with increasing evaporation water. Icier and Ilicali (2005a) reported that the increase in the electrical conductivity values with temperature has been explained by reduced drag for the movement of ions. It has been reported that when water is boiling, gas bubbles are formed.…”

Section: Resultsmentioning

confidence: 99%

“…In recent years, the world's food industry has focused increasing attention on ohmic heating of pump-able foods (Icier and Ilicali (2005a)). It is a highly attractive technique for continuous food processing.…”

Section: Introductionmentioning

confidence: 99%

“…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%

“…2010;Bansal and Chen. 2006); carrot and radish (Zhu et al (2010)); potato (Marra et al (2009);Zhu et al (2010); Ye et al (2004)); apple, orange, and pineapple juices (Amiali et al (2006)); beetroot (Lima et al (2001)); grape juice (Icier et al (2008)); egg products (Darvishi et al (2012a, b)); Icier and Bozkurt (2009); chicken (Tulsiyan et al (2008)); Sarang et al (2008)), beef and meat (Zhu et al (2010); Bozkurt and Icier (2010); Icier and Ilicali (2005a)); Sarang et al (2008)). …”

Section: Introductionmentioning

confidence: 99%

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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: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The process of producing tomato paste by ohmic heating method

et al. 2014

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“…The apparatus is doesn't has complicated parts and it's parts are simple as tank, heat plastic pipe, stainless steel electrical poles, pump and valve. Electrical conductivity is calculated according to Equation (1) (Wang and Sastry, 1993;Icier et al, 2008): Time of the holding milk in the apparatus is calculated from the Equation (2) The apparatus productivity was calculated through the total milk output from apparatus at specifying time (L/h).…”

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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