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

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dc.contributor.authorIcier, Filiz
dc.contributor.authorYildiz, Hasan
dc.contributor.authorSabanci, Serdal
dc.contributor.authorCevik, Mutlu
dc.contributor.authorCokgezme, Omer Faruk
dc.date.accessioned2019-10-27T11:11:01Z
dc.date.available2019-10-27T11:11:01Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractA 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. Industrial relevance: Ohmic heating has been utilized as alternative method for the purpose of heating, pasteurization, cooking etc., and relatively better products can be obtained by ohmic heating. Nowadays, energy efficient systems are needed in concentrated juice production. The integration of ohmic heating to the conventional vacuum systems could serve the production high quality juice concentrates with efficient use of energy. In present study, ohmic heating assisted vacuum evaporation of pomegranate juice was conducted, successfully. This method decreased the total process time for juice concentration, which is critically important for industrial scale productions. This novel method can be implemented to the fruit juice production lines by taking into account of design characteristics of ohmic systems such as electrical conductivity changes depending on both temperature and total soluble solids concentration. The effects of main process parameter, named as voltage gradient, on electrical conductivity changes during electrical heating assisted evaporation process has been also reported in the present study. (C) 2017 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipTUBITAK Project of "Setting up and testing of ohmic heating assisted evaporation system, and investigation of its applicability on the concentration of pomegranate juice" [1140117]en_US
dc.description.sponsorshipThis study was a part of TUBITAK Project No. 1140117 of "Setting up and testing of ohmic heating assisted evaporation system, and investigation of its applicability on the concentration of pomegranate juice". The authors acknowledge TUBITAK TOVAG Group and Certurkler Machine Company.en_US
dc.identifier.doi10.1016/j.ifset.2016.12.014
dc.identifier.endpage246en_US
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.issn1466-8564en_US
dc.identifier.issn1878-5522en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage241en_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2016.12.014
dc.identifier.urihttps://hdl.handle.net/11454/32455
dc.identifier.volume39en_US
dc.identifier.wosWOS:000393527600031en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInnovative Food Science & Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOhmicen_US
dc.subjectHeatingen_US
dc.subjectSolid contenten_US
dc.subjectVoltage gradienten_US
dc.subjectElectricalen_US
dc.titleOhmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changesen_US
dc.typeArticleen_US

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