Ohmic heating process characterizations during apple puree processing

Oana – Viorela Nistor, Elisabeta Botez, Emil Luca, Gabriel Dănuţ Mocanu, Doina Georgeta Andronoiu, Mihaela Timofti

Volume 19, Issue 2;
Pages: 228-236;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The study intends to determine the temperature variation of the apple puree treated by ohmic heating, the necessary time to reach the final purpose of the heating and the apple puree viscosity before and after ohmic heating, which has the role to facilitate some rheological parameters calculation. For heating, it was used a batch ohmic installation. The heating process has been driven at different voltage gradients from 15 to 20 V/cm; it was also observed the bubbling moment, which concurred with the finish of the ohmic heating process. Therefore, bubbling was observed in all cases above 60°C and the processing time depends on the voltage gradient. There were calculated also the correlation coefficients with the Statistica 8.0.
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