Improving quality and quantity attributes of grape juice concentrate (molasses) using ohmic heating

The effect of ohmic heating method (OHM) on quality and quantity attributes of black grape molasses was investigated and compared with the conventional heating method (CHM). Results showed that the samples prepared by OHM had the highest antioxidant activity than CHM. Increasing of voltage gradient...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science and technology 2020-04, Vol.57 (4), p.1362-1370
Main Authors: Darvishi, Hosain, Koushesh Saba, Mahmoud, Behroozi-Khazaei, Nasser, Nourbakhsh, Himan
Format: Article
Language:English
Subjects:
Acidity
Antioxidants
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Electrical conductivity
Electrical resistivity
Energy consumption
Food Science
Grapes
Heat generation
Heating
Moisture content
Molasses
Nutrition
Original
Original Article
Phenols
Sensory properties
Syrups & sweeteners
Water content
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The effect of ohmic heating method (OHM) on quality and quantity attributes of black grape molasses was investigated and compared with the conventional heating method (CHM). Results showed that the samples prepared by OHM had the highest antioxidant activity than CHM. Increasing of voltage gradient had a positive effect on the saving of antioxidant activity. Changes in pH for OHM were lower than CHM. Heating methods had no significant effect on phenol content. Antioxidant capacity and phenol content of treated samples were lower than the fresh sample at the same water content. The titratable acidity of treated samples using CHM was higher than the OHM. The OHM saved about 2.4–7.2-fold of processing time and 6.3-fold of energy consumption than the CHM. Heat generation and electrical conductivity depended on sample moisture content. OHM provides minimal damage to the sensory characteristics. As a final result, the OHM significantly improved the quality and saved the quantity parameters of the grape molasses processing than the CHM.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-04170-1