Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes


İÇİER F. , Yildiz H., SABANCI S., CEVIK M., ÇOKGEZME Ö. F.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, cilt.39, ss.241-246, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 39
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.ifset.2016.12.014
  • Dergi Adı: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
  • Sayfa Sayıları: ss.241-246

Özet

A novel electrical heating method, named as ohmic heating, was successfully integrated to vacuum evaporation system, and pomegranate juice was concentrated until its total soluble dry matter content reached to 40% by applying three different voltage gradients (7.5, 10, and 12.5 V/cm) at 180 mm Hg absolute pressure in this system. Total evaporation times were determined as 152, 78, and 53 min at the voltage gradients of 7.5, 10, and 12.5 V/cm, respectively. The concentration time of pomegranate juice was shortened about 56% by ohmic heating relative to conventional evaporation. The electrical conductivity values were increased up to reach 25% TSDM for 7.5 V/cm and at 35% TSDM for 10 V/cm, then showed a decreasing pattern. However, it was constant (0.55 0.01 S/m) during evaporation process at 12.5 V/cm. It is recommended that the ohmic heating method could be successfully integrated to vacuum evaporation process to shorten the processing time significantly.