Design, Fabrication and Performance Evaluation of Ohmic Heater
Prathu Raja Parmar
Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad – 211007. (U.P.) INDIA
Sanjeev Tripathi
Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad – 211007. (U.P.) INDIA
Saurabh Tiwari
Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad – 211007. (U.P.) INDIA
Rongen Singh
Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad – 211007. (U.P.) INDIA
57-67
Vol: 6, Issue: 4, 2016
Receiving Date:
2016-07-22
Acceptance Date:
2016-10-07
Publication Date:
2016-10-23
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Abstract
Ohmic heating takes its name from Ohm’s law: The food material switched between electrodes has a role of resistance in the circuit. Ohmic heating is an alternative heating method for food products. This study was aimed to design a laboratory scale ohmic heating system, concluded by evaluating the behavior of electrical conductivity of sweet lime juice with temperature and the effect of ohmic heating on the various physicochemical properties like pH, TSS, % acidity, ascorbic acid content, of the sweet lime juice, was studied. The ohmic heating chamber was build of grade 302 stainless steel with 320 ml sample batch processing capacity for working at a frequency of 50 Hertz and maximum voltage of 60 V with temperature range of 27.4°C to 85.4°C after regular 2 min intervals with electrical conductivity range of 1.519 to5.241 S/m. The physicochemical properties were observed to change with change in voltage gradient, treatment time. The properties were retained more with less treatment time.
Keywords:
Ohmic heating; Temperature; Electrical conductivity; Sweet lime juice; pH; Acidity; Ascorbic acid.
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