THE GREEN FUTURE TECHNOLOGY APPLIED OVER POMES FRUIT

  • Oana Viorela Nistor Bioingineering Department, Food Science and Engineering Faculty, „Dunarea de Jos” University
  • Niculina Iosif Bioingineering Department, Food Science and Engineering Faculty, „Dunarea de Jos” University
  • Elisabeta Botez Bioingineering Department, Food Science and Engineering Faculty, „Dunarea de Jos” University
  • G. D. Mocanu Bioingineering Department, Food Science and Engineering Faculty, „Dunarea de Jos” University
  • Doina Georgeta Andronoiu Bioingineering Department, Food Science and Engineering Faculty, „Dunarea de Jos” University
DOI: https://doi.org/10.15835/arspa.v83i3-4.9069

Abstract

Ohmic heating takes its name from Ohm`s law. Ohmic heating is an alternative heating technique, using an electrical current passing through the food product. The food material switched between electrodes has a role of resistance in the circuit. In this study the pear puree made at laboratory scale had been undergone to the ohmic heating process using different voltage gradients (15/17/17.5/20V/cm) and different processing time intervals (0/3/5/10 min). It were measured the electrical conductivity, the temperature, electric current intensity, pear puree viscosity in order to determine the ohmic heating influence over some process and sample properties. After the purpose of study was reached that was found the proportional link between the temperature and electric conductivity increase, which also depends on the processing time. The bubbling temperature was established above the 60°C value for all the voltage gradients.
Published
2012-12-15
Issue
Vol. 83 No. 3-4 (2012): AGRICULTURA
Section
Research articles

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