Research ArticleQuality preservation of orange concentrate by using hybrid ohmic – Vacuum heating

Add time:08/24/2019    Source:sciencedirect.com

The effect of ohmic-vacuum heating conditions (OHVC) was evaluated on quality parameters during concentration process of orange juice and compared with ohmic heating process under atmospheric conditions (OHAC) and conventional vacuum heating (CVH). The decline of vitamin C in OHVC treatments (10–29.2%) was lower than the OHAC (18.0–38.8%) and CVH (47.4%). Changes of pH for OHVC were lower than OHAC and CVH. The difference in total phenol content of fresh and concentrated juice was 8.0–21.3% for OHVC and 18.5–42.8% for OHAC and 49.6% for CHV. Antioxidant capacity of treatments was lower than the fresh sample at same water content. Increasing of voltage gradient had a positive effect on the saving of vitamin C and total phenol and processing time. Finally, it can be resulted that the combine of vacuum treatment with ohmic heating (as hybrid ohmic-vacuum heating) could maintain food quality parameters.

We also recommend Trading Suppliers and Manufacturers of BASIC ORANGE 33 (cas 132758-56-6). Pls Click Website Link as below: cas 132758-56-6 suppliers

Prev:Evaluation of the relation between the endogenous scopoletin and scopolin level of some solanaceous and papaver cell suspensions and their ability to bioconvert scopoletin to scopolin
Next:Physical, structural, thermal and spectroscopic investigation of Sm2O3 doped LAB glasses for orange LED)