Optimization of process variables of continuous type ohmic heating for milk
pasteurization

Amitabh, Anupam; Jain, Sanjay Kumar; Kumar, Vishal

doi:10.33785/ijds.2019.v72i02.007

Cited by 3 publications

(4 citation statements)

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“…For physicochemical properties, ANOVA (Tables 3 and 4) showed a significant difference between the two heating methods for pH, TSS, reducing sugar, total sugar, viscosity, and overall acceptability while nonsignificant effect was observed for TA and browning index at 5% level of significance (Amitabh et al, 2019; Kumar et al, 2019). The ohmic heated pasteurization juices (T 1O , T 2O , and T 3o ) were better in all these quality parameters (Figures 2, 3, and 7) during 90 days storage duration (Hashemi & Roohi, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…A continuous type ohmic heating unit was used for pasteurizing the juice at 80 ± 1 C for 3 min (Jumde et al, 2015). The set up consisted of an electrical control panel, storage tanks, two ohmic heating stainless steel co-axial pipes (length 100 cm, diameter-3.8 and 2.3 cm), temperature recorder or sensor, thermocouples, digital flow diversion valve meter (Amitabh et al, 2019). The electrode gap that is, distances between the two cylinders was 0.8 cm, the thickness of anode and cathode plates was around 5 mm and the cross-sectional area is curved surface area of the cylinder.…”

Section: Ohmic Heating Setupmentioning

confidence: 99%

“…Development of new technologies in thermal food treatments are promising for industrial and scientific processing of foods with minimum nutrient loss. Liquid foods such as watermelon juice can be processed based on the principle of resistance heating to achieve beneficial effect of ohmic heating of food processing (Amitabh, Jain, & Kumar, 2019). Ohmic heating has immense potential for achieving rapid and uniform heating of foods, and microbiologically safe high quality foods.…”

Section: Introductionmentioning

confidence: 99%

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Effect of ohmic heating on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks

Kumar¹,

Jain

Amitabh³

et al. 2021

J Food Process Engineering

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The effect of thermal treatments on physicochemical, bioactive compounds, and shelf life of watermelon flesh-rind drinks was evaluated. An attempt was made for the byproduct utilization of watermelon rind as one of the major ingredient. Three different blends of watermelon flesh and rind juices (T1(100:0), T2(90:10), and T3(80:20), respectively) were pasteurized by ohmic and thermal heating (80 ± 1 C for 3 min) and were stored at refrigerated condition for 90 days. It was found that, thermal treatments and storage induced a significant change in all the quality parameters and ohmic heating for pasteurization was effective in obtaining superior quality watermelon drinks. TSS, pH, reducing sugar, total sugar, viscosity, and overall acceptability, showed a significant difference between the two heating methods while nonsignificant effect was observed for titrable acidity and browning index and citrulline content at 5% level of significance. The microbial counts were lower for ohmic heated pasteurized watermelon juices than thermal pasteurization during entire storage period. Ohmically pasteurized treatments T2 and T3 were microbiologically safe while T2 was best organoleptically. Ohmically pasteurized drink T2 treated with @1.00% beetroot and @2.00% fennel extract was acceptable in respect of all quality parameters up to 90 days under refrigerated storage.

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Section: Resultsmentioning

confidence: 99%

Section: Ohmic Heating Setupmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of ohmic heating on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks

Kumar¹,

Jain

Amitabh³

et al. 2021

J Food Process Engineering

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“…These results corroborated those of Cokgezme et al (2017), who found that pomegranate juice's electrical energy use increased considerably (p≤ 0.05) as the electric field strength increased at different voltage gradients. The performance factor of the system was determined to be (43.09-90.69 %) in a research of pasteurization of cow's milk by ohmic heating, which fluctuates in the percentage of fat at a rate of (3-6 %) using an average voltage (30-50 volts) (Amitabh et al, 2019), i.e. raising the milk fat content and increasing the applied voltage via ohmic heating, the system performance coefficient rose.…”

Section: Figure (5): Current and Electrical Conductivity Changes Due ...mentioning

confidence: 99%

Electrical parameters of ohmically heated cow’s milk

Meshaan

Khalil

2023

TJAS

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Science and industry are very interested in alternative pasteurization and sterilizing methods, like the direct electrical effect. An experimental batch ohmic heating unit was built and manufactured for this study. Our goal is to design and build batch Ohmic heating equipment that ensures adequate pasteurization of whole cow’s milk while also looking into the electrical phenomena that occur throughout the process. Ohmic and conventional heating technology were used to heat cow’s milk from 15 to 72°C. The temperature increased when ohmic heating was applied with varying voltage gradients (6.08, 9.56, and 19.13 V/cm), resulting in a substantial decrease (p≤ 0.05) in the heating time for milk pasteurization. The current that flows through the sample was higher at higher voltage gradients, which led to a quicker accumulation of heat. The change in electric current during ohmic heating of the milk is only dependent on the electrical conductivity when the voltage is constant. Ohmic heating induced a significant (p≤0.05) increase in system performance coefficient (SPC) values with increasing voltage gradients, resulting in heating rates (°C/minute).

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Comparative performance analysis of ohmic thawing and conventional thawing of spinach puree

Çabas

Azazi

Döner

et al. 2022

J Food Process Engineering

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Nowadays dietary habits of consumers have changed to more quick and easier but at the same time healthier meals. Therefore, ready-to-eat food production and home processing of such foods are gaining importance. Spinach is one of the main ingredients used in ready-to-eat baby foods, and it is produced in chopped, blanched, juice, and powder forms. Commonly ready-to-eat meals are sold frozen. Therefore, thawing process becomes an important processing step. Conventional thawing (CT) methods require a long process time and high-energy consumption. In the present study, frozen blanched spinach puree samples were thawed by ohmic thawing (OT) (10 V/cm, 15 V/cm). The thawing at 4 C (refrigerator thawing) was selected as the control thawing method. The energetic and exergetic evaluations were compared. Accordingly, thawing times were shortened by about 70-80% with OT. The energy loss during the CT method was higher than the OT method. The most energy-efficient (64.2% ± 4.0%) thawing condition was determined as 15 V/cm OT. In case of exergetic evaluation, the destroyed exergy value of the CT method was highest (19.0 ± 2.0 kJ) while those of thawed with 10 and 15 V/cm were 5.8 ± 0.7 and 3.8 ± 0.4 kJ, respectively. Similar to energetic efficiency, OT with 15 V/cm had the highest exergy efficiency value (40.5% ± 2.6%) while that of the CT method was 11.6% ± 1.0%. The result of the present study indicated that the OT process could be an alternative thawing method to CT to improve energy efficiency. Practical applications:As the ready-to-eat meal habit is becoming more common, processing of such foods is becoming more important. While preparing food, it is desired that the process to be done quickly, homogeneously, and efficiently. Usage of current food technologies to provide fast and homogeneous heating is becoming widespread. However, examining and evaluating their efficiency also emerges as an important issue. In this study, the use of OT, which is one of the current methods, for the thawing of spinach puree was investigated and the efficiency of OT in different voltage gradients was evaluated. In this way, it is thought that important data about the efficiency of the ohmic heating process, which utilization is increasing day-byday, during the thawing process are obtained. It is thought that these data will contribute to future studies and contribute to the widespread dissemination of OT.

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Optimization of process variables of continuous type ohmic heating for milk pasteurization

Cited by 3 publications

References 0 publications

Effect of ohmic heating on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks

Effect of ohmic heating on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks

Electrical parameters of ohmically heated cow’s milk

Comparative performance analysis of ohmic thawing and conventional thawing of spinach puree

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