Ohmic and Conventional Heating of Pomegranate Juice: Effects on Rheology, Color, and Total Phenolics


Yildiz H., Bozkurt H., İÇİER F.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, cilt.15, ss.503-512, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 15 Konu: 5
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1177/1082013209350352
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
  • Sayfa Sayıları: ss.503-512

Özet

Ohmic heating is an alternative fast-heating method especially for liquid foods. In this study, pomegranate juice samples, prepared by two different extraction methods, were heated ohmically by matching the same thermal history, with that of the conventional method. The ohmic heating application was conducted by changing the voltage gradient (10-40 V/cm) at 50 Hz. The samples were heated from 20 degrees C to 90 degrees C and held at 90 degrees C for different treatment times (0, 3, 6, 9 or 12 min). Although rheological properties, color, and total phenolic content (TPC) values changed at the initial heating up period, there were no significant changes during holding period (p<0.05). Non-Newtonian (power law) rheology model had higher regression coefficient than Newtonian model, and the extraction method affected the consistency of pomegranate juice samples (p<0.05). Color values of juice extracted from arils (APJ) was better than that of juice extracted from whole fruits (PPJ), as PPJ contained higher amount of TPC (p<0.05). Since the heating method did not affect the rheological properties, color, and TPC values, it could be said that there was no electrical effect rather than thermal effects during ohmic heating of pomegranate juice. Ohmic heating could be recommended as an alternative fast-heating method for fruit juices.