The process of producing tomato paste by ohmic heating method

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• 作者：Mehdi Torkian Boldaji ; Ali Mohammd Borghei…
• 关键词：Colour ; Energy consumption ; Electrical conductivity ; Ohmic heating ; Tomato ; Voltage gradient
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：June 2015
• 年：2015
• 卷：52
• 期：6
• 页码：3598-3606
• 全文大小：1,000 KB
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  Marra F, Zell M, Ly
• 作者单位：Mehdi Torkian Boldaji (1)
  Ali Mohammd Borghei (1)
  Babak Beheshti (1)
  Seyed Ebrahim Hosseini (2)
  
  1. Department of Agricultural Machinery, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran
  2. Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

In this study, the effect of ohmic heating technique on electrical conductivity, water evaporation rate, heating rate, colour parameters, pH and energy consumption of tomato samples was investigated. Ohmic heating was accomplished till the moisture content of the tomato samples reduced from initial moisture content of as 9.33 (dry basis) to a safer level of 2.2. The results of the nonlinear mathematical model including the effects of voltage gradient level and the temperature on the electrical conductivity changes had good agreement (R?≥-.955) with the experimental data. Also, it was observed that the electrical conductivity increased along with concentration of tomato samples. The range of electrical conductivity during ohmic heating was 3.19-.95 (S/m). It was found that processing time decreased from 28.32 to 4.3?min over the voltage gradient range studied (6 to 14?V/cm), which resulted in decreased specific energy consumption from 4.63 to 3.05 (MJ/kg water). Due to increasing of heating rate and water evaporation rate at high voltage gradient, the change of the pH was limited. Samples processed in high voltage gradient had higher L*, b* and hue angle (h), lower a* and Chroma (C) values as compared to low voltage gradient. The optimum value of processing time, pH, colour, specific energy consumption was obtained at 14?V/cm voltage gradient level.