Changes in electrical conductivity of Aloe vera juice during ohmic heating.
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
Development of new thermal treatments to food materials is of great scientific use.
Ohmic heating is one of these methods and is a novel technique for heating liquid food for the
purpose of processing. This technique has certain advantages as compared to conventional
techniques as it provides uniform heating to food materials and is energy efficient. In this
study, ohmic heating treatment was applied to Aloe vera juice. The juice was ohmically
heated from the room temperature to 75°C. Five different voltage gradients of 8, 10, 12, 14
and 16 V/cm were applied on five different concentrations (60, 70, 80, 90 and 100%) of the
juice. It was observed that ohmic heating rate of the juice was highly influenced by its
electrical conductivity. The electrical conductivity of the juice showed a linear increase as the
temperature increased. Heating rate also followed a linear trend. The results were statistically
analysed. Statistical analysis was done on all the parameters and it was concluded that
ohmic heating had no effect on viscosity and TSS of sample, but there was a significant
effect of this treatment on pH values of juice. System performance coefficient was
calculated for the ohmic heater whose values came out to be 0.95, 0.92, 0.89, 0.87, 0.77 for 8,
10, 12, 14 and 16 V/cm respectively. Thus in this study the ohmic heater worked best at 8
V/cm.
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