Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating

Document Type : Research Paper

Authors

1 Graduate Master, Biosystem Engineering, Lorestan University, Khorramabad, Iran

2 Department of biosystem engineering, faculty of agriculture, Lorestan University

3 Associate Professor, Biosystem Engineering, Lorestan University, Khorramabad, Iran

Abstract

Ohmic heating, also known as Joule heating, is an electric heating method for food products. Ohmic heating is an advanced heating process in which foods act as electrical resistances. Its laboratory system usually involves electrodes that are in contact with food, whereby electricity is transmitted through the foodstuff by a voltage change. In this research, the effect of ohmic heating on the specific energy consumption, total color change (ΔE) and percentage of pH change of carrot juice in different voltage gradients (15, 20 and 25V/cm) using different electrodes (steel, copper, aluminum and zinc) were investigated. The results showed that with increasing the voltage gradient, the special energy consumption decreased. The copper electrode has the best performance in percentage of pH change, specific energy consumption and total color change (ΔE). The specific energy consumption was changed from 3.45 to 3.87 MJ/kg for the copper electrode on gradient of 25V/cm and the steel electrode on voltage gradient of 15V/cm, respectively.

Ohmic heating, also known as Joule heating, is an electric heating method for food products. Ohmic heating is an advanced heating process in which foods act as electrical resistances. Its laboratory system usually involves electrodes that are in contact with food, whereby electricity is transmitted through the foodstuff by a voltage change. In this research, the effect of ohmic heating on the specific energy consumption, total color change (ΔE) and percentage of pH change of carrot juice in different voltage gradients (15, 20 and 25V/cm) using different electrodes (steel, copper, aluminum and zinc) were investigated. The results showed that with increasing the voltage gradient, the special energy consumption decreased. The copper electrode has the best performance in percentage of pH change, specific energy consumption and total color change (ΔE). The specific energy consumption was changed from 3.45 to 3.87 MJ/kg for the copper electrode on gradient of 25V/cm and the steel electrode on voltage gradient of 15V/cm, respectively.

Ohmic heating, also known as Joule heating, is an electric heating method for food products. Ohmic heating is an advanced heating process in which foods act as electrical resistances. Its laboratory system usually involves electrodes that are in contact with food, whereby electricity is transmitted through the foodstuff by a voltage change. In this research, the effect of ohmic heating on the specific energy consumption, total color change (ΔE) and percentage of pH change of carrot juice in different voltage gradients (15, 20 and 25V/cm) using different electrodes (steel, copper, aluminum and zinc) were investigated. The results showed that with increasing the voltage gradient, the special energy consumption decreased. The copper electrode has the best performance in percentage of pH change, specific energy consumption and total color change (ΔE). The specific energy consumption was changed from 3.45 to 3.87 MJ/kg for the copper electrode on gradient of 25V/cm and the steel electrode on voltage gradient of 15V/cm, respectively.

Ohmic heating, also known as Joule heating, is an electric heating method for food products. Ohmic heating is an advanced heating process in which foods act as electrical resistances. Its laboratory system usually involves electrodes that are in contact with food, whereby electricity is transmitted through the foodstuff by a voltage change. In this research, the effect of ohmic heating on the specific energy consumption, total color change (ΔE) and percentage of pH change of carrot juice in different voltage gradients (15, 20 and 25V/cm) using different electrodes (steel, copper, aluminum and zinc) were investigated. The results showed that with increasing the voltage gradient, the special energy consumption decreased. The copper electrode has the best performance in percentage of pH change, specific energy consumption and total color change (ΔE). The specific energy consumption was changed from 3.45 to 3.87 MJ/kg for the copper electrode on gradient of 25V/cm and the steel electrode on voltage gradient of 15V/cm, respectively.
Ohmic heating, also known as Joule heating, is an electric heating method for food products. Ohmic heating is an advanced heating process in which foods act as electrical resistances. Its laboratory system usually involves electrodes that are in contact with food, whereby electricity is transmitted through the foodstuff by a voltage change. In this research, the effect of ohmic heating on the specific energy consumption, total color change (ΔE) and percentage of pH change of carrot juice in different voltage gradients (15, 20 and 25V/cm) using different electrodes (steel, copper, aluminum and zinc) were investigated. The results showed that with increasing the voltage gradient, the special energy consumption decreased. The copper electrode has the best performance in percentage of pH change, specific energy consumption and total color change (ΔE). The specific energy consumption was changed from 3.45 to 3.87 MJ/kg for the copper electrode on gradient of 25V/cm and the steel electrode on voltage gradient of 15V/cm, respectively.

Ohmic heating, also known as Joule heating, is an electric heating method for food products. Ohmic heating is an advanced heating process in which foods act as electrical resistances. Its laboratory system usually involves electrodes that are in contact with food, whereby electricity is transmitted through the foodstuff by a voltage change. In this research, the effect of ohmic heating on the specific energy consumption, total color change (ΔE) and percentage of pH change of carrot juice in different voltage gradients (15, 20 and 25V/cm) using different electrodes (steel, copper, aluminum and zinc) were investigated. The results showed that with increasing the voltage gradient, the special energy consumption decreased. The copper electrode has the best performance in percentage of pH change, specific energy consumption and total color change (ΔE). The specific energy consumption was changed from 3.45 to 3.87 MJ/kg for the copper electrode on gradient of 25V/cm and the steel electrode on voltage gradient of 15V/cm, respectively.

Keywords

References

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Food Research Journal
Volume 31, Issue 1
May 2021
Pages 33-54

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