Ohmic Heating as an Alternative to Conventional Heating for Shelf Life Enhancement of Fruit Juices
نویسندگان
چکیده
منابع مشابه
Ohmic Heating is an Alternative Preservation Technique-A Review
Ohmic heating offers an alternating to conventional heating because it simultaneously heats both phases by internal energy generated through electrical energy. In this process heating rate depends upon the electrical conductivity and field strength. By this method a product undergoes a minimum structural damage, retain its nutritional value. This technique gives excellent processed quality prod...
متن کاملStability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
Electrical heating of food products provides rapid and uniform heating, resulting in less thermal damage to the product. The objective of this research was to examine the effects of ohmic heating on the stability of orange juice with comparison to conventional pasteurization. During storage at 4 degrees C, degradation curves of ascorbic acid followed a linear decrease pattern in both ohmic-heat...
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ABSTRACT: This study was aimed at probiotication of tomato and carrot juices using Lactobacillus plantarum, Lb. fermentum, Lb. casei, Lysinibacillus sphaericus and Saccharomyces boulardii. To enhance the stability, the probiotic cultures were micro-encapsulated using alginate coated chitosan beads. Tomato and carrot juice samples were pasteurized for 20 min at 63 °C. Lb. fermentum, Lb. plantara...
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متن کاملEffects of ohmic and conventional heating on anthocyanin degradation during theprocessing of blueberry pulp
The present work evaluates the anthocyanin degradation in blueberry pulp after thermal treatment using ohmic and conventional heating. The ohmic heating technology was studied using a rotatable central composite design, and the variables studied were voltage and solids content. The anthocyanin content of the samples was determined using HPLC. The results show that degradation increased with bot...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2020
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2020.903.001