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Ohmic Heating for Pasteurization Using Electrical Conductivity in Fruit Juices

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Gepubliceerd in:Current Research in Nutrition and Food Science vol. 13, no. 3 (Dec 2025), p. 1136-1145
Gepubliceerd in:
Enviro Research Publishers
Onderwerpen:
United Nations > UN
Food security
pH
Food processing industry
Electrodes
Heating
Voltage
Food preservation
Titanium
Aloe
High temperature
Room temperature
Heat treatment
Pasteurization
Aluminum
Guava
Electrical resistivity
Food processing
Statistical analysis
Electric currents
Food prices
Food quality
Steel
Efficiency
Vegetables
Mangoes
Ohmic dissipation
Viscosity
Fruit juices
Electric potential
Conductivity
Electric fields
Juices
Heating rate
Fruits
Electrical conductivity
Resistance heating
Processing industry
Microwave heating
Economic
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Samenvatting:The ohmic heating, also called Joule heating is employed as pasteurization technique in juices of litchi, mango, guava and aloe vera. It is an advanced heating treatment where heating is homogenous and mainly employed for thermal treatment of food and juices. The temperature ranges from 20oC - 70 oC at different voltage gradients (7V/cm, 12V/cm, 17V/cm, 22V/cm, 27V/cm) in present study. The observed electrical conductivity showed a linear rising behavior (0.04S/m – 1.73 S/m)with rise in temperature due to ohmic heating and the results indicated that the effect of voltage gradient was statistically significant on the ohmic heating rate (p<0.05). The significant changes were observed in the pH value of juices at room temperature for mango, guava and aloe vera before and after ohmic heating. The value of TSS of the chosen juices does not change significantly due to ohmic heating. The measurements of these parameters during ohmic heating are important in designing of ohmic heaters for commercial applications and food processing industry.
ISSN:2347-467X
2322-0007
DOI:10.12944/CRNFSJ.13.3.7
Bron:Health & Medical Collection