Effects of Electrode Type and Voltage Gradient on Grape Juice Concentration by Ohmic Heating Method

Document Type : Research Article

Authors

1 Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

2 Department of Mechanics, Islamic Azad University, Varamin-Pishva

Abstract

Nowadays, energy efficient systems are needed for concentrated juice production. Ohmic heating is one of these systems. In this study, the effect of ohmic heating technique on parameters such as: types of electrode (stainless steel, aluminum and brass), voltage gradient (10, 14, 18 and 22 V/cm), electrical conductivity, heating rate, pH and energy consumption of grape juice samples in the temperature range of 26-90℃ was investigated. The results showed that the effect of voltage gradient was statistically significant on the electrical conductivity, ohmic heating time, heating rate, pH, energy consumption and system performance coefficient (SPC) (p < 0.05). The best efficiency (85.09%) was observed for stainless steel electrodes and 22V/cm voltage gradient. By increasing the voltage gradient in all three electrodes (stainless steel, aluminum and brass), the heating time and energy consumption decreased, but the performance of the system increased. As the voltage gradient increased, time, pH and specific energy consumption decreased. The increase in concentration of grape juice was significantly increased electrical conductivity. The effect of electrodes on the heating rate of grape juice concentrated was not statistically different.

Graphical Abstract

Effects of Electrode Type and Voltage Gradient on Grape Juice Concentration by Ohmic Heating Method

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 7, Issue 3
May 2020
Pages 417-431

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History

  • Receive Date: 29 September 2019
  • Revise Date: 03 January 2020
  • Accept Date: 28 February 2020

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