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Comparative analysis of ohmic and conventional heat‐treated carrot juice
Author(s) -
Debbarma Tanima,
Thangalakshmi S.,
Tadakod Mansurkhan,
Singh Rakhi,
Singh Anurag
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15687
Subject(s) - joule heating , pasteurization , response surface methodology , food science , central composite design , chemistry , ascorbic acid , carrot juice , ohmic contact , fruit juice , food products , materials science , chromatography , composite material , electrode
The study was conducted to optimize the ohmic heating (OH) parameters for carrot juice and to compare the physicochemical characteristics (color, total soluble solid, pH, total carotenoid content, total phenolic content, and ascorbic acid) of optimized ohmic heated juice with thermally treated juice and fresh juice. The experiment was designed using central composite rotatable design (CCRD) with electric field strength (15–25 V/cm) and processing time (40–90 s) as independent parameters and the responses were analyzed using response surface methodology (RSM). The electrical conductivity and rate of heating were varied from 1.57 to 5.46 S/m and from 0.43 to 1.17°C/s, respectively. The optimized OH parameters were found to be electric field strength of 17 V/cm and processing time of 40 s. The optimized OH carrot juice was fit for consumption for 10 days with respect to both sensory and microbial parameters and had better stability than conventional heat‐treated carrot juice. Practical applications The underlying motive of this study was to generate sufficient scientific information and foundation for application of ohmic heating (OH) to food products and its utilization by industries. The results of this research could be useful in design and development of OH chamber for industrial purpose. Carrot is a seasonal vegetable and with proper processing, and preservation can be made available throughout the year in the form of juice. Ohmic heating is seen as a potential alternative to conventionally pasteurized products in order to retain higher nutritional value of food products.