(Vitis vinifera L.) Juice during Ohmic Heating - International Journal of ...

42 downloads 0 Views 258KB Size Report
May 10, 2018 -
Int.J.Curr.Microbiol.App.Sci (2018) 7(5): 1914-1921

International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 05 (2018) Journal homepage: http://www.ijcmas.com

Original Research Article

https://doi.org/10.20546/ijcmas.2018.705.224

Effect of Voltage Gradient and Temperature on Electrical Conductivity of Grape (Vitis vinifera L.) Juice during Ohmic Heating Tankesh Kumar1*, D.D. Smith2, Sivala Kumar1 and B. Vimla3 1

Department of Processing and Food Engineering, 2Department of Food Engineering, 3 Department of Food and Industrial Microbiology, ANGRAU, Guntur, India *Corresponding author

ABSTRACT

Keywords Ohmic heating, Grape juice, Voltage gradient, Temperature, Electrical conductivity

Article Info Accepted: 16 April 2018 Available Online: 10 May 2018

Ohmic heating is an alternative fast heating technique of foods. It is important to determine electrical conductivity in order to decide on the applicability of ohmic heating technology for specific food products. In this study, grape juice was heated at different voltage gradients 10, 20, 30 and 40 V cm-1 holding at different temperature 55, 65 75 and 85 oC using a laboratory scale static ohmic heating system. The effect of voltage gradient and temperature on electrical conductivity of grape juice was investigated. Electrical conductivity of grape juice samples was 0.25-0.81 S m-1 at 10-40 V cm-1 and 30-85 °C. The voltage gradient and temperature were statistically significant on the electrical conductivity for grape juice (p