Influence of ohmic heating on rheological and electrical properties of reconstituted whey solutions

Basit Öğe Kaydı
dc.contributor.authorIcier, Filiz
dc.date.accessioned2019-10-27T20:47:44Z
dc.date.available2019-10-27T20:47:44Z
dc.date.issued2009
dc.departmentEge Üniversitesien_US
dc.description.abstractReconstituted whey solutions (in the range of 8-24% w/v solute concentrations) were heated from 20 degrees C to prescribed temperatures (30, 40,50, 60, 70 or 80 degrees C) ohmically by applying voltage gradients of 20, 30 or 40 V/cm, and conventionally at water bath. Electrical conductivity changes with increasing temperature were linear during ohmic heating. Whey solutions have non-Newtonian characteristics since Herschel-Bulkley model satisfactorily fitted the experimental shear stress-shear rate data. "n" values were in the range of 0.520-1.503. The whey solution having 24% concentration had a yield stress of 0.006-0.024 Pa at low temperatures. Although temperature and concentration were critical factors for the consistency and the electrical conductivity changes during heating (p < 0.01), the voltage gradient was not effective statistically. The high correlation (between -0.910 and -0.991) was obtained between changes of electrical conductivity and consistency coefficient values during ohmic heating. Since activation energies for ohmic heating (26.34-45.79 kJ/mol) depending on solute concentration were lower than conventional heating (26.70-50.04 kJ/mol), reconstituted whey solutions were less sensible to temperature changes during ohmic heating. It was recommended that ohmic heating could be applied as a faster alternative heating method in the whey processing. (C) 2009 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipAgriculture, Forestry and Veterinary Research Grant Committee (TOVAG) of Scientific and Technical Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1060221]; Ege University Science FoundationEge University [03/BIL/024]en_US
dc.description.sponsorshipThis study was the part of the projects financially supported by Agriculture, Forestry and Veterinary Research Grant Committee (TOVAG) of Scientific and Technical Research Council of Turkey (TUBITAK, Project No. 1060221), and Ege University Science Foundation (Project No. 03/BIL/024). Author wishes to thank PINAR Dairy Industry (Turkey) for providing whey powder for this studyen_US
dc.identifier.doi10.1016/j.fbp.2009.01.002
dc.identifier.endpage316en_US
dc.identifier.issn0960-3085
dc.identifier.issn0960-3085en_US
dc.identifier.issueC4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage308en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2009.01.002
dc.identifier.urihttps://hdl.handle.net/11454/42605
dc.identifier.volume87en_US
dc.identifier.wosWOS:000273189800010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInst Chemical Engineersen_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.subjectOhmicen_US
dc.subjectRheologyen_US
dc.subjectElectrical conductivityen_US
dc.subjectWheyen_US
dc.titleInfluence of ohmic heating on rheological and electrical properties of reconstituted whey solutionsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu