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The influence of Ohmic‐vacuum heating on phenol, ascorbic acid and engineering factors of kiwifruit juice concentration process

Summary The antioxidant, phenol, ascorbic acid, electrode corrosion and engineering factors of concentration process of kiwifruit juice by ohmic heating‐vacuum conditions (OHVC) were evaluated and compared with ohmic heating under atmospheric conditions (OHAC). Results showed that the total phenol c...

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Bibliographic Details
Published in:International journal of food science & technology 2021-09, Vol.56 (9), p.4789-4798
Main Authors: Darvishi, Hosain, Behroozi‐Khazaei, Nasser, Koushesh Saba, Mahmoud, Alimohammadi, Zakaria, Nourbakhsh, Himan
Format: Article
Language:English
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Summary:Summary The antioxidant, phenol, ascorbic acid, electrode corrosion and engineering factors of concentration process of kiwifruit juice by ohmic heating‐vacuum conditions (OHVC) were evaluated and compared with ohmic heating under atmospheric conditions (OHAC). Results showed that the total phenol content was decreased with an increasing voltage gradient for both heating modes. The OHVC can better save the antioxidant capacity and ascorbic acid of concentrated samples than the OHAC. The processing time of OHVC was significantly higher than the OHAC at the same voltage gradient (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15160