Determination parameter and mathematical model verification of temperature rise during ohmic pasteurization of mixed orange-carrot juice | |
| Author | Widyasanti, Asri |
| Call Number | AIT Thesis no.FB-10-28 |
| Subject(s) | Fruit juices--Pasteurization Orange juice--Pasteurization |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-28 |
| Abstract | Mixed orange-carrot juice (80%:20%, v/v) at three different solub le solid concentration namely 8, 10 and 12 Brix were evaluated. The ohmic heating condi tions were 8, 12, and 16 V/cm, respectively. Overall performances aspects of the static ohmic test cell developed were found to be adequately and technically reasonable demons trate ohmic heating. The primary critical parameter in temperature ri se modeling of ohmic pasteurization was found to be electrical conductivity and used for modeling. The elect rical conductivity of the sample was found to increase linearly with the increase in vol tage gradient applied. The results showed that Gupta’s multiple regression analysis was t he best method for estimation of the electrical conductivity. Moreover, it was found that when Sy stem Performance Coefficient (SPC) was applied to validate the predicted te mperature at different voltage gradient, higher accuracy could be expected. The developed models we re proven to be satisfactory to predict temperature rise in the prescribed range of 30 o C to 80 o C and to estimate the amount of heat dissipation through the juice. The ext ent of physicochemical properties changes that occurred after conventionally and ohmic p rocessing were determined. This confirmed that ohmic pasteurization can retain b etter product properties in term of color, pH, turbidity, total acidity and pulp-serum ratio comp ared to mild and flash conventional heating methods. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-28 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil Kumar; |
| Scholarship Donor(s) | Directorate General of Higher Education (DIKTI); |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2010 |