Ohmic and conventional heating of pomegranate juice: Effects on rheology, color, and total phenolics

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dc.contributor.authorYildiz H.
dc.contributor.authorBozkurt H.
dc.contributor.authorIcier F.
dc.date.accessioned2024-07-22T08:21:27Z
dc.date.available2024-07-22T08:21:27Z
dc.date.issued2009
dc.description.abstractOhmic heating is an alternative fast-heating method especially for liquid foods. In this study, pomegranate juice samples, prepared by two different extraction methods, were heated ohmically by matching the same thermal history, with that of the conventional method. The ohmic heating application was conducted by changing the voltage gradient (10-40 V/cm) at 50 Hz. The samples were heated from 20 ° C to 90°C and held at 90 °C for different treatment times (0, 3, 6, 9 or 12 min). Although rheological properties, color, and total phenolic content (TPC) values changed at the initial heating up period, there were no significant changes during holding period (p < 0.05). Non-Newtonian (power law) rheology model had higher regression coefficient than Newtonian model, and the extraction method affected the consistency of pomegranate juice samples (p < 0.05). Color values of juice extracted from arils (APJ) was better than that of juice extracted from whole fruits (PPJ), as PPJ contained higher amount of TPC (p < 0.05). Since the heating method did not affect the rheological properties, color, and TPC values, it could be said that there was no electrical effect rather than thermal effects during ohmic heating of pomegranate juice. Ohmic heating could be recommended as an alternative fast-heating method for fruit juices. © 2009 SAGE Publications.
dc.identifier.DOI-ID10.1177/1082013209350352
dc.identifier.issn15321738
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/18621
dc.language.isoEnglish
dc.subjectLythraceae
dc.subjectAgricultural products
dc.subjectColor
dc.subjectElasticity
dc.subjectElectric properties
dc.subjectFruit juices
dc.subjectPhenols
dc.subjectPlasticity
dc.subjectRheology
dc.subjectViscosity
dc.subjectColor extraction
dc.subjectColor values
dc.subjectConventional heating
dc.subjectConventional methods
dc.subjectElectrical effects
dc.subjectExtraction method
dc.subjectHeating method
dc.subjectHeating-up period
dc.subjectLiquid food
dc.subjectNewtonian model
dc.subjectNon-newtonian
dc.subjectOhmic
dc.subjectOhmic heating
dc.subjectPhenolic compounds
dc.subjectPomegranate juices
dc.subjectPower law
dc.subjectRegression coefficient
dc.subjectRheological property
dc.subjectThermal history
dc.subjectTotal phenolic content
dc.subjectTotal phenolics
dc.subjectTreatment time
dc.subjectVoltage gradient
dc.subjectHeating
dc.titleOhmic and conventional heating of pomegranate juice: Effects on rheology, color, and total phenolics
dc.typeArticle

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