Design of a batch Ohmic heater and evaluating the influence of different treatment conditions on quality attributes of kinnow (Citrus nobilis × Citrus deliciosa) juice |
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| Affiliation: | 1. Academia de Ciencias Físicas Matemáticas y Naturales de Venezuela (ACFIMAN), Venezuela;2. Universidad de Los Andes. Centro de Investigaciones Agroalimentarias, Mérida, Venezuela;3. Centro de Estudios del Desarrollo. Universidad Central de Venezuela. Caracas, Venezuela;1. Department of Food Science and Technology, University of California, Davis, CA, USA;2. Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA;3. Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA;1. Universidad Politécnica de Madrid, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Departamento de Ingeniería Agroforestal, Spain;2. Universidad Politécnica de Madrid, Escuela Técnica Superior de Edificación, TEMA Research Group, Spain;1. College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China;2. School of Artificial intelligence, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China;3. School of Food and Health, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China;4. School of Chemical Engineering, University of New South Wales, Sydney, NSW 2052, Australia;1. College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China;2. Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China;3. Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada |
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| Abstract: | A batch Ohmic heater (5 L) with a modified electrode arrangement was designed for quick and uniform heating of kinnow juice. A T-shaped arrangement and micro silver coating over stainless steel electrodes provided temperature variation of 0–2 °C across the system and a system performance coefficient of 0.96. The come-up time for 60–80 °C was 1.3–3 min at 180 V. Pectin methylesterase, the most resistant enzyme, was inactivated completely at (120 V/80 °C/1 min), (150 V/80 °C/30 s), (180 V/70 °C/10 s). No aerobic mesophiles, yeasts, and moulds were detected in these samples. Ohmic heating at 180 V did not influence the colour of the juice significantly; however, some samples showed a little elevation (by 0.2) in the pH. The reduction in vitamin C, antioxidants, and total phenols was 6–12% at 150 V/80 °C/30 s. The fuzzy analysis shows that the Ohmic pasteurized juice had the highest similarity score.Industrial relevancesA batch assembly (5 L capacity) of the Ohmic heater has been fabricated to make a shelf-stable kinnow juice. The produced juice is microbially safe, enzymatically stable, and retains maximum bioactive compared to conventional thermal treatment. Thus, Ohmic heated juice can fulfill the stakeholders' demand for microbial safety, enzymatic stability, and nutritional superiority. Industry can scale up the design of batch Ohmic heater for efficient and faster pasteurization of citrus juice like kinnow juice. |
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