Investigating effect of physical factors on ohmic thermal process performance in sour orange juice processing

Document Type : Research Article

Authors

1 Ms.c Student of Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Associate Professor of Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Professor of Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

In this investigation, an ohmic heating system was constructed and was selected for thermal process, three voltage gradient inputs (8.33, 10.83, 13.33 / cm) and three percent weight loss sample (10, 20 and 30%) compared to total weight. During the thermal process, the power consumption, electrical conductivity and coefficient performance system were calculated. All experiments were performed in three replications using factorial experiment and in a completely randomized design. Results were analyzed using SAS software. Statistical analysis results showed that voltage gradient factors and weight loss were significant for electrical conductivity, power consumption, input current, heating process time, and coefficient system efficiency. By increasing the voltage gradient, electrical conductivity, input current and power consumption increased, and the coefficient performance system and heating process time have decreased. The highest electrical conductivity (1.49 S / m) was in the voltage gradient 10.33 and 30% percent weight loss, and for coefficient performance system (0.94) was in the voltage gradient of 8.33 volts and the percent weight loss 10%. Also, the regression equations formed for the coefficient performance system and electrical conductivity were appropriate when the current input data, input voltage gradient and heating process time were used to form these equations. That is, the greater the number of input data variables for the formation of the equation, the accuracy of the equations is also increased.

Graphical Abstract

Investigating effect of physical factors on ohmic thermal process performance in sour orange juice processing

Highlights

  • The voltage gradient and weight loss percentage have significant effect on the variation of electrical conductivity and Coefficient performance system.
  • Current changes and the duration of the ohmic process have a direct relation to the power consumption and the electrical conductivity changes of sour orange water.
  • The higher the number of inputs to generate regression equations, the higher the R equation.

Keywords

Main Subjects

References

[1] Potter, N. N., J. H. Hotchkiss., (1995). J. Food Sci. Springer US, Boston, MA.
[2] Tull, A. (1996). Food Nutr, 3rd ed. Oxford University Press.
[3] Moreno, J.,R. Simpson.,M. Sayas.,I. Segura.,O. Aldana., S. Almonacid. (2011). Influence of ohmic heating and vacuum impregnation on the osmotic dehydration kinetics and microstructure of pears ( cv. Packham ’ s Triumph ). J. Food Eng. 104, 621–627.
[4] Duan, Z.,L. Jiang.,J. Wang.,X. Yu., T. Wang. (2011). Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food Bioprod. Process. 89, 472–476.
[5] Ozkan, I. A.,B. Akbudak., N. Akbudak. (2007). Microwave drying characteristics of spinach. J. Food Eng. 78, 577–583.
[6] Contreras, C.,M. E. Martín-Esparza.,A. Chiralt., N. Martínez-Navarrete. (2008). Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry J. Food Eng. 88, 55–64.
[7] Akanbi, C. T.,R. S. Adeyemi., A. Ojo. (2006). Drying characteristics and sorption isotherm of tomato slices J. Food Eng. 73, 157–163.
[8] Varghese, K. S.,M. C. Pandey.,K. Radhakrishna., A. S. Bawa. (2012). Technology, applications and modelling of ohmic heating: a review. J. Food Sci. Technol. 51, 2304–2317.
[9] Shynkaryk, M. V.,T. Ji.,V. B. Alvarez., S. K. Sastry. (2010). Ohmic heating of peaches in the wide range of frequencies (50 Hz to 1 MHz). J. Food Sci. 75,493-500.
[10] Golob, P.,G. Farrell., J. E. Orchard.(2002). Crop Post-Harvest: Science and Technology, Volume 1: Principles and Practice ,.publiction Wiley-Blackwell.
[11] Saberian, H.,Z. Hamidi-Esfahani.,H. Ahmadi Gavlighi., M. Barzegar. (2017). Optimization of pectin extraction from orange juice waste assisted by ohmic heating. Chem. Eng. Process. Process Intensif. 117, 154–161.
[12] Anderson, A. K., Finkelstein, R. (1919). A study of the electro-pure process of treating milk. J. Dairy Sci., 374 – 406.
[13] Amiali, M.,M. O. Ngadi.,V. G. S. Raghavan., D. H. Nguyen. (2006). Electrical Conductivities of Liquid Egg Products and Fruit Juices Exposed to High Pulsed Electric Fields. Int. J. Food Prop. 9, 533–540.
[14] Sarang, S.,S. K. Sastry., L. Knipe. (2008). Electrical conductivity of fruits and meats during ohmic heating. J. Food Eng. 87, 351–356.
[15] Icier, F., Ilicali, C. (2005). Temperature dependent electrical conductivities of fruit purees during ohmic heating.Food Res. 38, 135–1142.
[16] Darvishi, H. (2012). Ohmic Heating Behaviour and Electrical Conductivity of Tomato Paste. J Nut Food Sci. 2,1-5.
[17] Castro, I.,J. A. Teixeira.,S. Salengke.,S. K. Sastry., A. A. Vicente. (2004). Ohmic heating of strawberry products: Electrical conductivity measurements and ascorbic acid degradation kinetics. Innovative Food Sci. Emerg. Technol. 5, 27–36.
[18] Cappato, L. P.,M. V. S. Ferreira.,J. T. Guimaraes.,J. B. Portela.,A. L. R. Costa.,M. Q. Freitas.,R. L. Cunha.,C. A. F. Oliveira.,G. D. Mercali.,L. D. F. Marzack., A. G. Cruz., (2017). Ohmic heating in dairy processing: Relevant aspects for safety and quality. Trends Food Sci. Technol. 62: 104–112.
[19] Darvishi, H.,A. Hosainpour.,F. Nargesi., A. Fadavi. (2015). Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production.IInnovative Food Sci. Emerg. Technol. 31, 73–82.
[20] Kanjanapongkul, K. (2017). Rice cooking using ohmic heating: Determination of electrical conductivity, water diffusion and cooking energy. J. Food Eng. 192, 1–10.
[21] Srivastav, S., S. Roy. (2014). Changes in electrical conductivity of liquid foods during ohmic heating. Int. J. Agric. Biol. Eng. 7, 133–138.
[22] Darvishi, H.,M. H. Khostaghaza., G. Najafi. (2013). Ohmic heating of pomegranate juice: Electrical conductivity and pH change.J the Saudi Soci Agri Scie. 12, 101–108.
[23] Icier, F., C. Ilicali. (2005). The effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating. Eur. Food Res. Technol. 220, 406–414.
[24] Palaniappan, S., S. K. Sastry. (1991). Electrical Conductivity Of Selected Juices: Influences Of Temperature, Solids Content, Applied Voltage, And Particle Size. J. Food Process Eng           . 14, 247–260.
[25] Jaeger, H.,A. Roth.,S. Toepfl.,T. Holzhauser.,K. H. Engel.,D. Knorr.,R. F. Vogel.,N. Bandick.,S. Kulling.,V. Heinz., P. Steinberg. (2016). Opinion on the use of ohmic heating for the treatment of foods. Trends Food Sci. Technol. 55, 84–97.
[26] Darvishi, H.,A. Hosainpour.,F. Nargesi.,M. H. Khoshtaghaza., H. Torang. (2011). Ohmic processing: Temperature dependent electrical conductivities of lemon juice.Modern Appl. Sci. 5, 209–216.
[27] Boldaji, M. T.,A. M. Borghaee.,B. Beheshti., S. E. Hosseini. (2017). Investigation of voltage gradient and electrode type effects on processing time, energy consumption and product quality in production of Tomato Paste by ohmic heating.J Agri Mach. 7, 152–164.(In persian).
[28] Icier, F., C. Ilicali.- (2005). Temperature dependent electrical conductivities of fruit purees during ohmic heating. Food Res. Int. 38, 135–1142.
Innovative Food Technologies
Volume 7, Issue 1
November 2019
Pages 1-15

Files

History

  • Receive Date: 10 January 2019
  • Revise Date: 18 February 2019
  • Accept Date: 15 July 2019

Share

How to cite

Statistics