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

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dc.contributor.authorYildiz, H.
dc.contributor.authorBozkurt, H.
dc.contributor.authorIcier, F.
dc.date.accessioned2019-10-27T21:20:27Z
dc.date.available2019-10-27T21:20:27Z
dc.date.issued2009
dc.departmentEge Üniversitesien_US
dc.description.abstractOhmic 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.en_US
dc.identifier.doi10.1177/1082013209350352
dc.identifier.endpage512en_US
dc.identifier.issn1082-0132
dc.identifier.issn1082-0132en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage503en_US
dc.identifier.urihttps://doi.org/10.1177/1082013209350352
dc.identifier.urihttps://hdl.handle.net/11454/44294
dc.identifier.volume15en_US
dc.identifier.wosWOS:000274118100010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science and Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectpomegranate juiceen_US
dc.subjectextractionen_US
dc.subjectohmicen_US
dc.subjectrheologyen_US
dc.subjectcoloren_US
dc.subjectphenolic compoundsen_US
dc.titleOhmic and Conventional Heating of Pomegranate Juice: Effects on Rheology, Color, and Total Phenolicsen_US
dc.typeArticleen_US

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