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

• Published in: Innovative food science & emerging technologies 2017-02, Vol.39, p.241-246
• Main Authors: Icier, Filiz, Yildiz, Hasan, Sabanci, Serdal, Cevik, Mutlu, Cokgezme, Omer Faruk
• Format: Article
• Language: English
• Subjects: Electrical; Heating; Ohmic; Solid content; Voltage gradient
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2016.12.014

A novel electrical heating method, named as ohmic heating, was successfully integrated to vacuum evaporation system, and pomegranate juice was concentrated until its total soluble dry matter content reached to 40% by applying three different voltage gradients (7.5, 10, and 12.5V/cm) at 180mmHg absolute pressure in this system. Total evaporation times were determined as 152, 78, and 53min at the voltage gradients of 7.5, 10, and 12.5V/cm, respectively. The concentration time of pomegranate juice was shortened about 56% by ohmic heating relative to conventional evaporation. The electrical conductivity values were increased up to reach 25% TSDM for 7.5V/cm and at 35% TSDM for 10V/cm, then showed a decreasing pattern. However, it was constant (0.55±0.01S/m) during evaporation process at 12.5V/cm. It is recommended that the ohmic heating method could be successfully integrated to vacuum evaporation process to shorten the processing time significantly. Ohmic heating has been utilized as alternative method for the purpose of heating, pasteurization, cooking etc., and relatively better products can be obtained by ohmic heating. Nowadays, energy efficient systems are needed in concentrated juice production. The integration of ohmic heating to the conventional vacuum systems could serve the production high quality juice concentrates with efficient use of energy. In present study, ohmic heating assisted vacuum evaporation of pomegranate juice was conducted, successfully. This method decreased the total process time for juice concentration, which is critically important for industrial scale productions. This novel method can be implemented to the fruit juice production lines by taking into account of design characteristics of ohmic systems such as electrical conductivity changes depending on both temperature and total soluble solids concentration. The effects of main process parameter, named as voltage gradient, on electrical conductivity changes during electrical heating assisted evaporation process has been also reported in the present study. •Ohmic heating has been integrated to vacuum evaporation system.•Concentration time was shortened about 56% by ohmic heating.•Relations describing the change of TSDM during evaporation were proposed.•Electrical conductivity decreased above the critical TSDM content.