Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree
The effect of temperatures (30–90°C) and concentrations (50% and 100%) on rheological parameters of mulberry puree processed with ohmic heating (OH) were evaluated. The electrical conductivities of mulberry puree ranged from 0.022 to 0.102 S/m for 50% puree and 0.052 to 0.185 S/m for 100% puree. The...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Ohmic-Heating-on-the-Rheological-Characteristics-and-Electrical-Conductivity,140151,0,2.html |
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| author | Gemala Hardinasinta Salengke Salengke Mursalim Mursalim Junaedi Muhidong |
| author_facet | Gemala Hardinasinta Salengke Salengke Mursalim Mursalim Junaedi Muhidong |
| author_sort | Gemala Hardinasinta |
| collection | DOAJ |
| description | The effect of temperatures (30–90°C) and concentrations (50% and 100%) on rheological parameters of mulberry puree processed with ohmic heating (OH) were evaluated. The electrical conductivities of mulberry puree ranged from 0.022 to 0.102 S/m for 50% puree and 0.052 to 0.185 S/m for 100% puree. The best model for rheological parameters of mulberry puree was the power law model (R²>0.90). The effects of OH treatment and temperature of puree on the flow behavior index (n) were insignificant (p≥0.05). However, a significant difference (p<0.05) between consistency coefficient (K) of OH-treated and control sample was observed in 100% puree. The pseudo activation energy (E a ) of ohmic-treated puree was 9.67 kJ/mol for 50% puree and 3.69 kJ/mol for 100% puree, both of these values were significantly lower than that of the unprocessed 100% puree (16.07 kJ/mol). The obtained Ea indicates that after undergoing ohmic heating pretreatment, consistency coefficient of mulberry puree became less sensitive to temperature. |
| format | Article |
| id | doaj-art-1afe3d87434f49de806b340617585a80 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2021-08-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-1afe3d87434f49de806b340617585a802025-02-02T16:59:47ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072021-08-0171328929710.31883/pjfns/140151140151Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) PureeGemala Hardinasinta0Salengke Salengke1Mursalim Mursalim2Junaedi Muhidong3Department of Agricultural Engineering, Hasanuddin University, Makassar, 90245, IndonesiaDepartment of Agricultural Engineering, Hasanuddin University, Makassar, 90245, IndonesiaDepartment of Agricultural Engineering, Hasanuddin University, Makassar, 90245, IndonesiaDepartment of Agricultural Engineering, Hasanuddin University, Makassar, 90245, IndonesiaThe effect of temperatures (30–90°C) and concentrations (50% and 100%) on rheological parameters of mulberry puree processed with ohmic heating (OH) were evaluated. The electrical conductivities of mulberry puree ranged from 0.022 to 0.102 S/m for 50% puree and 0.052 to 0.185 S/m for 100% puree. The best model for rheological parameters of mulberry puree was the power law model (R²>0.90). The effects of OH treatment and temperature of puree on the flow behavior index (n) were insignificant (p≥0.05). However, a significant difference (p<0.05) between consistency coefficient (K) of OH-treated and control sample was observed in 100% puree. The pseudo activation energy (E a ) of ohmic-treated puree was 9.67 kJ/mol for 50% puree and 3.69 kJ/mol for 100% puree, both of these values were significantly lower than that of the unprocessed 100% puree (16.07 kJ/mol). The obtained Ea indicates that after undergoing ohmic heating pretreatment, consistency coefficient of mulberry puree became less sensitive to temperature.http://journal.pan.olsztyn.pl/Effect-of-Ohmic-Heating-on-the-Rheological-Characteristics-and-Electrical-Conductivity,140151,0,2.htmlohmic heatingmulberry pureerheological characteristicspseudo activation energyelectrical conductivity |
| spellingShingle | Gemala Hardinasinta Salengke Salengke Mursalim Mursalim Junaedi Muhidong Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree Polish Journal of Food and Nutrition Sciences ohmic heating mulberry puree rheological characteristics pseudo activation energy electrical conductivity |
| title | Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree |
| title_full | Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree |
| title_fullStr | Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree |
| title_full_unstemmed | Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree |
| title_short | Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree |
| title_sort | effect of ohmic heating on the rheological characteristics and electrical conductivity of mulberry morus nigra puree |
| topic | ohmic heating mulberry puree rheological characteristics pseudo activation energy electrical conductivity |
| url | http://journal.pan.olsztyn.pl/Effect-of-Ohmic-Heating-on-the-Rheological-Characteristics-and-Electrical-Conductivity,140151,0,2.html |
| work_keys_str_mv | AT gemalahardinasinta effectofohmicheatingontherheologicalcharacteristicsandelectricalconductivityofmulberrymorusnigrapuree AT salengkesalengke effectofohmicheatingontherheologicalcharacteristicsandelectricalconductivityofmulberrymorusnigrapuree AT mursalimmursalim effectofohmicheatingontherheologicalcharacteristicsandelectricalconductivityofmulberrymorusnigrapuree AT junaedimuhidong effectofohmicheatingontherheologicalcharacteristicsandelectricalconductivityofmulberrymorusnigrapuree |