Behavior of ohmic heating of carrot juice affected by electrode and voltage gradient

Document Type : Research Article

Authors

Department of Biosystems Engineering, Lorestan University, Khorramabad, Iran

Abstract

Ohmic Heating is an advanced temperature process in which foods act as electrical resistances. The purpose of this study was to investigate the changes in the processing time or concentration and energy consumption of carrot juice due to voltage gradient changes.In this study, the behavior of the ohmic heating of the carrot juice in different gradients of voltage 15, 20 and 25 V/cm using different electrodes steel, copper, aluminum and zinc were investigated.The results showed that the interaction between the electrode and the voltage gradient on the specific energy consumption and the processing time was significant with P<0.01. By increasing the voltage gradient from 15 to 25 V/cm, the minimm and maximm of heating time were 3.95 min for the steel electrode and 13.09 min for the aluminum electrode, respectively. The highest with 3.87 MJ/kg and the lowest with 3.45 MJ/kg of the specific energy of carrot juice were also obtained using a stainless steel electrode on the gradient of 15 V/cm and an copper electrode on the gradient voltage of 25 V/cm, respectively.

Graphical Abstract

Behavior of ohmic heating of carrot juice affected by electrode and voltage gradient

Highlights

  • The effect of electrode type and voltage gradient on the specific energy consumption and the processing time of carrot juice was significant. 
  •  As the voltage gradient increased, the specific energy consumption and the time required for condensing of carrot juice were reduced.
  •  The electrical conductivity of carrot juice increased with increasing temperature.

Keywords

Main Subjects

References

[1] Koley, T., Singh, S., Khemariya, P.,Sarkar, A., Kaur, C., Chaurasia, S., Naik, P. (2014). Evaluation of bioactive properties ofIndian carrot (Daucus carota L. ): Achemometric approach. Food Res.Int., 60, 76-85.
[2] باقرپور، ح.، محمدی منور، ح. 1396. تشخیص رطوبت و درجه بریکس هویج با استفاده از طیف سنجی فروسرخ نزدیک. مجله مهندسی بیوسیستم ایران، 48 (1): 1-7.
 [3] Fan, L., Zhang, M., Xiao, G., Sun, J., Tao,G . (2005). The optimization of vacuum fryingto dehydrate carrot chips. Int. Food Sci. Tech., 40,911-919.
[4] Hsieh, C.W., Ko, W.C. (2008). Effect of high-voltage electrostatic field on quality of carrot juiceduring refrigeration. LWT-Food Sci. Tech., 41, 1752-1757.
[5] Zhou, l., Wang, W., Hu, X., Wu, J., Liao, X. (2009). Effect of high pressure carbon dioxide on thequality of carrot juice. J. Innov. Food Sci. Emerg. Tech., 10 (3),  321-327.
[6]Kamali, L., and Farahnaky, A. (2015). Ohmic-assisted texture softening of cabbage, turnip, potato and radish in comparison with microwave and conventional heating. J. Texture Stud., 46(1), 12–21.
[7] Darvishi, H., Hosianpour, A., Nargesi, F., and Fadavi, A. (2015). Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production.Innov. Food Sci. Emerg. Tech., 31, 73–82.
[8] Pereira, R., Pereira M., Teixeira J.A., and Vicente A.A. 2007. Comparison of Chemical Properties of Food Processed by Conventional and Ohmic Heating. Institute of Chemistry, Slovak Acad. Sci. Chem., 61 (1), 30-35.
[9] Darvishi, H., Khostaghaza, H.K., Gholamhassan, N. (2013). Ohmic heating of pomegranate juice: Electrical conductivity and pH change. J. Saudi Soc. Agr. Sci., 12: 101–108.
[10] Marcos C.K., Carolina A.S., Antonio A.M., Thereza C.V.P. (2010). Ohmic heating a review. TrendsFood Sci. Tech., 21: 436-441.
[11] Sakr, M., and Liu, S. (2014). A comprehensive review on applications of ohmic heating (OH). Renew. Sust. Energ. Rev., 39, 262-269.
[12] Hosainpour, A., Darvishi, H., and Nargesi, F. (2014). Ohmic pre-drying of tomato paste. Food Sci. Technol. Int., 20: 193-204.
[13] Icier, F., Ilicali, C.(2005). The effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating. Eur. Food Res. Technol., 220: 406-414.
[14]Icier, F., Yildiz, H., Baysal, T. 2008. Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice. J. Food Eng., 85: 410–417.
[15] Altuntas, J., Evrendilek, G. A., Sangun, M. K., and Zhang, H. Q. (2010). Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice. Int.J. Food Sci. Tech.,45(5): 899-905.
[16] Icier, F., Ilicali, C. (2004). Electrical conductivity of apple and sourcherry juice concentrates during ohmic heating. J. Food Proc. Eng., 27(3): 159-180.
[17] Amatore, C., Berthou, M., and Hebert, S. (1998). Fundamental principles of electrochemical ohmic heating of solutions. J. Electroanal Chem., 457(1), 191-203.
[18] Samaranayake, C. P., and Sastry, S. K. (2005). Electrode and pH effects on electrochemical reactions during ohmic heating. J. Electroanal Chem., 577(1), 125-135.
[19] Sanjay, S., Sastry, S. K., Knipe, L. (2008). Electrical conductivity of fruits and meats during ohmic heating. J. Food Eng., 87(3), 351-356.
[20] Assiry, A.M., Sastry, S.K., Samaranayake, C. (2006). Influence of temperature, electrical conductivity, power and pH on ascorbic acid degradation kinetics during heating using stainless steel electrodes. Bioelectrochem. 68,7-13.
Innovative Food Technologies
Volume 7, Issue 1
November 2019
Pages 31-40

Files

History

  • Receive Date: 12 October 2018
  • Revise Date: 19 December 2018
  • Accept Date: 21 January 2019

Share

How to cite

Statistics