Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation

2018 ◽  
Vol 99 (5) ◽  
pp. 2589-2595 ◽  
Author(s):  
Serdal Sabanci ◽  
Mutlu Cevik ◽  
Omer F Cokgezme ◽  
Hasan Yildiz ◽  
Filiz Icier
Keyword(s):  
Ohmic Heating ◽  
Quality Characteristics ◽  
Vacuum Evaporation ◽  
Pomegranate Juice

Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes

2017 ◽  
Vol 39 ◽  
pp. 241-246 ◽  
Author(s):  
Filiz Icier ◽  
Hasan Yildiz ◽  
Serdal Sabanci ◽  
Mutlu Cevik ◽  
Omer Faruk Cokgezme
Keyword(s):  
Electrical Conductivity ◽  
Ohmic Heating ◽  
Vacuum Evaporation ◽  
Pomegranate Juice

Production of grape pekmez by Ohmic heating-assisted vacuum evaporation

2021 ◽  
pp. 108201322199161
Author(s):  
Merve Tuçe Tunç ◽  
Arda Akdoğan ◽  
Cemalettin Baltacı ◽  
Zeliha Kaya ◽  
Halil İbrahim Odabaş
Keyword(s):  
Energy Efficiency ◽  
Energy Consumption ◽  
Ohmic Heating ◽  
Vacuum Evaporation ◽  
Voltage Gradient ◽  
Evaporation Process ◽  
Significant Difference ◽  
Total Process ◽  
Energy Consumptions ◽  
Voltage Gradients

Pekmez is a concentrated syrup-like food conventionally produced by vacuum evaporation process from sugar-rich fruits. In this study, the applicability of grape pekmez production by ohmic heating assisted vacuum evaporation (ΩVE) method was investigated. Conventional vacuum evaporation (CVE) and ΩVE methods were compared in terms of physicochemical properties, HMF (5-hydroxymethylfurfural) contents, rheological properties, and energy consumptions. ΩVE was run at four different voltage gradients (17.5, 20, 22.5, and 25 V/cm). Total process times for grape pekmez production were determined as 57, 28.5, 32, 39, and 50 minutes for CVE, ΩVE (25 V/cm), ΩVE (22.5 V/cm), ΩVE (20 V/cm) and ΩVE (17.5 V/cm), respectively. Energy consumption of CVE method was higher than ΩVE method for all voltage gradients. Energy efficiency increased as the voltage gradient increased. There was no significant difference between CVE and ΩVE methods for HMF contents. The results show that the ΩVE method could be an alternative to the CVE process for grape pekmez production.

scholarly journals Enrichment of Apple Slices with Bioactive Compounds from Pomegranate Cryoconcentrated Juice as an Osmodehydration Agent

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
M. E. Guerra-Valle ◽  
J. Moreno ◽  
S. Lillo-Pérez ◽  
G. Petzold ◽  
R. Simpson ◽  
...  
Keyword(s):  
Electric Field ◽  
Bioactive Compounds ◽  
Ohmic Heating ◽  
Soluble Solids ◽  
Pomegranate Juice ◽  
Total Flavonoids ◽  
Fresh Sample ◽  
Total Anthocyanin ◽  
Apple Slices ◽  
Combined Technique

Pomegranate juice is an important source of bioactive compounds, and cryoconcentrated juice is an interesting osmodehydration agent to enrich a vegetal matrix. This investigation aimed to incorporate bioactive compounds from pomegranate cryoconcentrated juice into apple slices using osmodehydration (OD) assisted by pulse vacuum (PV) and ohmic heating (OH). The apple slices (3 × 4 × 0.5 cm) were osmodehydrated using a 47 °Brix pomegranate cryoconcentrated juice at 30, 40, or 50°C for 180 min with an electric field of 6.66 V/cm (50 V) and a 5 min pulsed vacuum. Over the time, all of the treatments applied to the apple slices increased the soluble solids and bioactive compounds compared with the fresh sample. PVOD/OH at 50°C had the highest content of total anthocyanin during processing, and the best results for the total flavonoids were obtained with OD/OH at 50°C and 40°C. The osmodehydration assisted by pulse vacuum and ohmic heating using a cryoconcentrated juice is a useful combined technique to acquire enriched vegetal samples with bioactive compounds.

Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system

2017 ◽  
Vol 207 ◽  
pp. 1-9 ◽  
Author(s):  
Omer Faruk Cokgezme ◽  
Serdal Sabanci ◽  
Mutlu Cevik ◽  
Hasan Yildiz ◽  
Filiz Icier
Keyword(s):  
Ohmic Heating ◽  
Pomegranate Juice ◽  
Vacuum System ◽  
Performance Analyses

Ohmic and Conventional Heating of Pomegranate Juice: Effects on Rheology, Color, and Total Phenolics

2009 ◽  
Vol 15 (5) ◽  
pp. 503-512 ◽  
Author(s):  
H. Yildiz ◽  
H. Bozkurt ◽  
F. Icier
Keyword(s):  
Rheological Properties ◽  
Ohmic Heating ◽  
Extraction Methods ◽  
Pomegranate Juice ◽  
Conventional Heating ◽  
Total Phenolic ◽  
Voltage Gradient ◽  
Fast Heating ◽  
Heating Method ◽  
Holding Period

Ohmic heating is an alternative fast-heating method especially for liquid foods. In this study, pomegranate juice samples, prepared by two different extraction methods, were heated ohmically by matching the same thermal history, with that of the conventional method. The ohmic heating application was conducted by changing the voltage gradient (10—40 V/cm) at 50 Hz. The samples were heated from 20 ° C to 90°C and held at 90 °C for different treatment times (0, 3, 6, 9 or 12 min). Although rheological properties, color, and total phenolic content (TPC) values changed at the initial heating up period, there were no significant changes during holding period (p < 0.05). Non-Newtonian (power law) rheology model had higher regression coefficient than Newtonian model, and the extraction method affected the consistency of pomegranate juice samples (p < 0.05). Color values of juice extracted from arils (APJ) was better than that of juice extracted from whole fruits (PPJ), as PPJ contained higher amount of TPC (p < 0.05). Since the heating method did not affect the rheological properties, color, and TPC values, it could be said that there was no electrical effect rather than thermal effects during ohmic heating of pomegranate juice. Ohmic heating could be recommended as an alternative fast-heating method for fruit juices.

scholarly journals Effect of Ohmic Heating and Lye-Salt Concentrations on Quality Characteristics of Tomato Puree

2018 ◽  
Vol 17 (2) ◽  
pp. 1-10
Author(s):  
Sawant Sanket Ramnath ◽  
Pandey Jai Prakash ◽  
Anupama Singh ◽  
Om Prakash
Keyword(s):  
Ohmic Heating ◽  
Quality Characteristics ◽  
Tomato Puree

Assessment of pretreatments on drying kinetics and quality characteristics of thin-layer dried red pepper

2020 ◽  
Vol 44 (6) ◽  
pp. 543-556
Author(s):  
Bige İNCEDAYI
Keyword(s):  
Ohmic Heating ◽  
Moisture Diffusivity ◽  
Quality Characteristics ◽  
Drying Kinetics ◽  
Hot Water ◽  
Red Pepper ◽  
Total Phenolic ◽  
Drying Time ◽  
Promising Alternative ◽  
Phenolic Contents

In this study, the effect of pretreatments (hot water blanching, microwave blanching, and ohmic heating) on the drying kinetics and quality characteristics of red pepper, dried at 60 and 70 °C, was investigated. The drying times varied between 205–290 min, depending on the pretreatment and temperature applied. The drying rate also changed based on the pretreatment and the falling rate period was observed. Four mathematical models were fitted to experimental data and the logarithmic model was found to be the best for all of the samples. Effective moisture diffusivity values obtained from Fick’s second law of diffusion ranged from 6.11 × 10–10 to 9.31 × 10–10 m2 s–1. The total phenolic contents, antioxidant capacities, and red pigment amounts of the dried peppers varied between 6.95 and 9.45 mg GAE g–1dry matter (DM), 2610.43 and 4463.96 mmol AEAC 100 g–1DM, and 184 and 443mg 100 g–1DM, respectively. Rehydration ability of pretreated samples was similar to or slightly lower than that of the untreated samples. As a result, it can be suggested that ohmic heating before drying at a temperature of 70 °C could be a promising alternative pretreatment to decrease drying time and produce high-quality dried red pepper.

Goat's milk yoghurt made from non-homogenized and homogenized milks, concentrated by different methods

1981 ◽  
Vol 48 (3) ◽  
pp. 457-463 ◽  
Author(s):  
Roger K. Abrahamsen ◽  
Tove Blytt Holmen
Keyword(s):  
Reverse Osmosis ◽  
Quality Characteristics ◽  
Vacuum Evaporation ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk

SummaryQuality characteristics of goat's milk yoghurt made from homogenized and non-homogenized concentrates prepared by vacuum evaporation, addition of dried skimmed goat's milk, reverse osmosis or ultrafiltration were observed. Yoghurts made from ultrafiltered milk gave the best flavour and viscosity, whilst homogenization of the concentrates also increased these qualities. Cow's milk yoghurts prepared in the same way were improved to an even greater extent by homogenization. Stirred goat's milk yoghurt had too low a viscosity to be acceptable, unless made from homogenized ultrafiltered milk.

scholarly journals Ohmic heating of pomegranate juice: Electrical conductivity and pH change

2013 ◽  
Vol 12 (2) ◽  
pp. 101-108 ◽  
Author(s):  
Hosain Darvishi ◽  
Mohammad Hadi Khostaghaza ◽  
Gholamhassan Najafi
Keyword(s):  
Electrical Conductivity ◽  
Ohmic Heating ◽  
Pomegranate Juice ◽  
Ph Change
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