Affiliation:
1. Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, India
Abstract
Ohmic heating is a substitutive rapid heating method for food products. In this study, banana pulp with different concentrations of sugar is ohmically heated and the influence of sucrose concentration on electrical conductivity was investigated. The electrical conductivity, pH, total soluble solids, acidity, ascorbic acid content before and after ohmic heat treatment were also analysed. As the sucrose concentration increased, heating time at various voltage gradients 13.33, 20 and 26.66 V/cm increased, and the electrical conductivity decreased. As the voltage gradient increased, the pH and TSS of treated pulp with different sugar concentration increased followed by decrease in colour and acidity.
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Cited by
12 articles.
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