The usage of Ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis

Sürme, Seda Ariç; Sabancı, Serdal

doi:10.1111/jfpp.15522

Cited by 11 publications

(9 citation statements)

References 45 publications

(53 reference statements)

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“…Therefore, more processing time negatively affects the average power value. Similarly, in the literature, average power values for pomegranate juice (Darvishi et al, 2013), cherry juice (Fadavi et al, 2020), tomato juice (Fadavi et al, 2018), verjuice (Cevik, 2021), milk (Ariç Sürme & Sabancı, 2021), and orange juice (Hwang et al, 2022) were positively affected by increasing voltage gradient (shortening of processing time). Similar trends were obtained in the present study.…”

Section: Resultsmentioning

confidence: 63%

Investigation of electrical conductivity and bioactive quality during ohmic evaporation process of Apple juice

Karakavuk

Göksu

Sabancı

2022

Food Processing Preservation

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In this study, the evaporation of apple juice was completed with ohmic heating to eliminate some problems with conventional evaporation methods. Ohmic evaporation (OE) was performed at different voltage gradients (13–17 V/cm) for determining electrical conductivity (EC), Hydroxymethylfurfural (HMF), and the total phenolic content (TPC) changes. The voltage gradient affected the total consumed energy, average power, and specific water removal ratio (SWRR) values (p < .05). The shortest time was obtained at 17 V/cm, while the longest time was 13 V/cm during the OE process. The EC value varies between 0.19–0.85 S/m for the voltage gradients. EC and current values increase with temperature until boiling starts, then decrease, and the EC value tends to increase slightly. The TPC value ranged between 587.4–716,4 mg GAE/100 g and was higher at OE than in the conventional process. As a result, the OE process preserves the TPC value of apple juice better while shortening the processing time. Novelty impact statement The ohmic evaporation process is an alternative method that can be preferred in concentrating fruit juices with consuming less energy and obtaining higher quality products. In addition, considering the phenolic distribution, it was determined in this study that the products were better preserved in the ohmic evaporation process. It is predicted that it will provide important data for both pilot and industrial designs for the establishment of any ohmic evaporation systems.

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Section: Resultsmentioning

confidence: 63%

Investigation of electrical conductivity and bioactive quality during ohmic evaporation process of Apple juice

Karakavuk

Göksu

Sabancı

2022

Food Processing Preservation

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“…There are OH assisted evaporation applications of products such as cherry juice (Sabancı & Icier, 2020), pomegranate juice (Cokgezme et al, 2017), tomato paste (Torkian Boldaji et al, 2015). in the literature, and it has been reported in these studies that increasing voltage gradient positively affects the processing time so shortens the processing time (Ariç Sürme & Sabancı, 2021). In addition, it has been reported that the OH system shortens the processing time for thawing different vegetable purees (Tumpanuvatr & Jittanit, 2012), meat products (Cevik & Icier, 2021), and seafood (Rosnes et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

Ohmic heating: A futuristic method for cooking bulgur

Göksu

Omac

Sabancı

2022

Food Processing Preservation

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Bulgur is a nutritious, healthy, and partially cooked food product with long shelf life and produced from wheat grains. In the present study, ohmic heating (OH) was used to cook bulgur as an alternative method to conventional cooking in case of bulgur pilaf due to its advantages including shorter heating time, uniform heat distribution in food, and higher energy efficiency. Bulgur was cooked in 0.1% salt solution to evaluate the effect of OH at various voltage gradients (10, 13, 16, and 19 V/cm) and conventional cooking processes on the textural properties of bulgur and energy consumption. The results showed that for the OH process, the total energy consumption for the cooking of bulgur reduced by approximately 80% compared to that for conventional cooking. In addition, the voltage gradients were significantly related to the cooking time, a crucial parameter for the water absorption of bulgur (p < 0.05). Novelty Impact Statement Pre‐cooked bulgur must be cooked in water by using electric or flame equipment before consumption. Nevertheless, in these systems, the cooking process consumes a pretty long time and causes a vast amount of waste energy. Therefore, alternative methods are needed to save time and energy. Thus, the ohmic heating was used as an alternative cooking process for bulgur prior to consumption.

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“…Ohmic heating (OH), also known as "joule heating" and "electrical resistance heating," is the process of passing an alternating current through food between two electrodes. Thus, heat generation occurs in the product, and electrical energy is transformed into heat energy (Ariç Sürme and Sabancı, 2021;Rocha et al, 2022). It has been pointed out that this heating process provides a fast, efficient, and homogeneous heating process, especially for liquid foods (Alkanan et al, 2021;Ariç Sürme and Sabancı, 2021;Gavahian et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Thus, heat generation occurs in the product, and electrical energy is transformed into heat energy (Ariç Sürme and Sabancı, 2021;Rocha et al, 2022). It has been pointed out that this heating process provides a fast, efficient, and homogeneous heating process, especially for liquid foods (Alkanan et al, 2021;Ariç Sürme and Sabancı, 2021;Gavahian et al, 2019). The OH treatment has been applied in many foods for heating (Cappato et al, 2017), evaporation (Icier et al, 2017), drying (Acar et al, 2022), thawing (Cevik and Icier, 2021), cooking (Goksu et al, 2022), and extraction (Çilingir et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Application of the Ohmic Heating Process to Make a Semolina Dessert with Milk

Yüksel,

Sabancı,

Omaç

2023

Turkish JAF Sci.Tech.

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Traditional milk desserts are one of the most essential dessert groups that Turkish society consumes. Due to foaming activity, it was aimed to investigate the feasibility of the ohmic heating system to produce a semolina dessert with milk. Hence, an ohmic heating treatment was used to heat the milk, semolina, and sugar mix from 20°C to 100°C using three different voltage gradients (15, 17.5, and 20 V/cm) and then boil for two minutes. It was found that the current value escalated from 20°C to approximately 86°C but decreased after 86°C due to foaming. Since the total consumed energy during the ohmic cooking treatment was inversely proportional to the treatment time, the total consumed energy values decreased based on the rising voltage gradient. As a result, the feasibility of the ohmic heating treatment for making a traditional semolina dessert with milk was determined in this study.

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The usage of Ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis

Cited by 11 publications

References 45 publications

Investigation of electrical conductivity and bioactive quality during ohmic evaporation process of Apple juice

Investigation of electrical conductivity and bioactive quality during ohmic evaporation process of Apple juice

Ohmic heating: A futuristic method for cooking bulgur

Application of the Ohmic Heating Process to Make a Semolina Dessert with Milk

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