ENHANCEMENT OF THE PERFORMANCE OF SOUR CHERRY JUICE CONCENTRATION PROCESS IN VACUUM EVAPORATOR BY ASSISTING OHMIC HEATING SOURCE

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dc.contributor.authorSabanci, Serdal
dc.contributor.authorIcier, Filiz
dc.date.accessioned2020-12-01T11:59:07Z
dc.date.available2020-12-01T11:59:07Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractSour cherry juice was concentrated to 65% TSS content by using ohmic heating assisted vacuum evaporation (OVE) at voltage gradients (10, 12, 14 V/cm) and vacuum evaporation (VE). the change of performance efficiencies (energy/exergy) of OVE process depending on the voltage gradient applied and the increase in TSS content during the process were investigated by taking into account of both process and system boundaries, and compared with those of VE process. During this process, total energy consumption decreased as the voltage gradient increased, but it increased as TSS content increased. System boundary based efficiencies were lower than process based ones. Maximum efficiency was obtained for 14 V/cm. Improvement potential values increased as TSS content increased but the voltage gradient increased. the assistance of ohmic heating to VE increased the performance of the evaporation process in terms of energy and exergy efficiencies, and decreased the improvement requirements of the system. (C) 2020 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipTUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1140117]; EBILTEMEge University [2015/BIL/010]; TUBITAK 2211-C programTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)en_US
dc.description.sponsorshipThis study was financially propped by TUBITAK (Project NO1140117) and EBILTEM (Project No:2015/BIL/010). the researcher (S. SABANCI) was financially supported TUBITAK 2211-C program and this study is a part of PhD thesis.en_US
dc.identifier.doi10.1016/j.fbp.2020.05.004
dc.identifier.endpage279en_US
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.issn0960-3085en_US
dc.identifier.issn1744-3571en_US
dc.identifier.scopus2-s2.0-85086475460en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage269en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2020.05.004
dc.identifier.urihttps://hdl.handle.net/11454/62186
dc.identifier.volume122en_US
dc.identifier.wosWOS:000558789900011en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood and Bioproducts Processingen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectohmic heatingen_US
dc.subjectenergyen_US
dc.subjectexergyen_US
dc.subjectvacuumen_US
dc.subjectimprovement potentialen_US
dc.titleENHANCEMENT OF THE PERFORMANCE OF SOUR CHERRY JUICE CONCENTRATION PROCESS IN VACUUM EVAPORATOR BY ASSISTING OHMIC HEATING SOURCEen_US
dc.typeArticleen_US

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