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<p>The present study was undertaken to enhance juice recovery and to retain its quality characteristics of kinnow juice by a designed and fabricated ohmic heating system. Optimization was done using Response Surface Methodology 2-factor rotatable Central Composite Design for 2 process variables at 2 levels viz. temperature (45–65&#xa0;°C) and voltage gradient (12–21&#xa0;V/cm) with water, lemon water (pH 4) and salt solution i.e. NaCl (0.05%) as treatment media. The responses were juice yield, increase in juice recovery, bulk density, pH, total soluble solids, ascorbic acid content, total color difference, titratable acidity of control and ohmically treated juice samples. Juice recovery and physico-chemical properties of kinnow were significantly affected by ohmic heating. It was concluded that ohmic heating using salt solution will give highest juice recovery (13.27&#xa0;%) compared to lemon water (10.65&#xa0;%) and water (9.72&#xa0;%) as media. Optimum values of process variables for kinnow using salt solution as media were temperature: 50.13&#xa0;°C and voltage gradient: 12&#xa0;V/cm; lemon water as media were temperature: 51.68&#xa0;°C and voltage gradient: 12&#xa0;V/cm and water as media were temperature: 51.50&#xa0;°C and voltage gradient: 12&#xa0;V/cm. Corresponding to salt solution as media with highest juice recovery, the optimum values of responses of juice yield, bulk density, pH, Total soluble solids (TSS), ascorbic acid content, total color difference and total titratable acidity (TTA) were 84.96&#xa0;mL/100&#xa0;g, 1.01&#xa0;g/mL, 3.48, 8.59&#xa0;°Brix, 12.30&#xa0;mg/100&#xa0;mL, 5.04 and 0.26&#xa0;%, respectively with overall desirability of 0.978. The physicochemical properties were observed to change with change in voltage-temperature combinations and were best retained at higher temperature and lower voltage gradients against the fresh kinnow samples. The model was validated at 5&#xa0;% error. The obtained results indicate a strong potential for an ohmic heating (OH) system as a rapid-heating, high-efficiency alternative for saving electrical energy consumption and preserving nutritional value.</p>

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Ohmic heating enhanced extraction and yield kinetics of kinnow juice

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年7月1日

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  • Lalremmawii,
  • Satish Kumar,
  • Maninder Kaur,
  • Mahesh K. Samota

摘要

The present study was undertaken to enhance juice recovery and to retain its quality characteristics of kinnow juice by a designed and fabricated ohmic heating system. Optimization was done using Response Surface Methodology 2-factor rotatable Central Composite Design for 2 process variables at 2 levels viz. temperature (45–65 °C) and voltage gradient (12–21 V/cm) with water, lemon water (pH 4) and salt solution i.e. NaCl (0.05%) as treatment media. The responses were juice yield, increase in juice recovery, bulk density, pH, total soluble solids, ascorbic acid content, total color difference, titratable acidity of control and ohmically treated juice samples. Juice recovery and physico-chemical properties of kinnow were significantly affected by ohmic heating. It was concluded that ohmic heating using salt solution will give highest juice recovery (13.27 %) compared to lemon water (10.65 %) and water (9.72 %) as media. Optimum values of process variables for kinnow using salt solution as media were temperature: 50.13 °C and voltage gradient: 12 V/cm; lemon water as media were temperature: 51.68 °C and voltage gradient: 12 V/cm and water as media were temperature: 51.50 °C and voltage gradient: 12 V/cm. Corresponding to salt solution as media with highest juice recovery, the optimum values of responses of juice yield, bulk density, pH, Total soluble solids (TSS), ascorbic acid content, total color difference and total titratable acidity (TTA) were 84.96 mL/100 g, 1.01 g/mL, 3.48, 8.59 °Brix, 12.30 mg/100 mL, 5.04 and 0.26 %, respectively with overall desirability of 0.978. The physicochemical properties were observed to change with change in voltage-temperature combinations and were best retained at higher temperature and lower voltage gradients against the fresh kinnow samples. The model was validated at 5 % error. The obtained results indicate a strong potential for an ohmic heating (OH) system as a rapid-heating, high-efficiency alternative for saving electrical energy consumption and preserving nutritional value.