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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(9): 3515-3524
DOI: https://doi.org/10.20546/ijcmas.2018.709.436


Performance and Evaluation of Ohmic Heating Assisted Lye and Salt Concentration on Peeling Quality of Tomato
S.R. Sawant1, J.P. Pandey2, Anupama Singh2 and Om Prakash3
1Division of Agricultural Engineering, IARI, New Delhi, India
2Department of Post-Harvest Process and Food Engineering, GBPUAT, Pantnagar (UK), India
4Department of Chemistry, GBPUAT, Pantnagar (UK), India
*Corresponding author
Abstract:

The peeling qualities of tomato by using ohmic heating assisted lye-salt concentrations were investigated. The principle of ohmic heating is dissipation of electrical energy into heat which results in internal energy generation. The other methods of peeling are possess various disadvantages which include use of caustic, high pH, problem of waste disposal, high pressure and energy and excessive use of water with the latter. In this study, ohmic peeling was attempted to potentially address these problems. The peeling performance of final product was evaluated in terms of time of skin cracking, percentage of peeling and ease of peeling. When the lye- salt concentration of the medium increased, the heat generation in the medium would be quicker due to higher electrical conductivity. The wax melting would accelerate, resulting in low process time. In terms of time of cracking, the best performance of ohmic treatment was obtained at 0.3% NaOH concentration at 1214.28 V/m. The condition showed the probable to be good for processing because they required a relatively short time (less than 60 s, approximately). Moreover, the potential to preheat the media to 60 ºC with reusable media could further shorten the peeling time. Ohmic tomato peeling treatments with NaOH (0.1, 0.2 0.3 and 0.4%) were better than those by ohmic heating with either NaCl or KOH, in terms of quality of peeling.


Keywords: Ohmic heating, Lye and salt concentrations, Field strength, Peeling
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How to cite this article:

Sawant, S.R., J.P. Pandey, Anupama Singh and Om Prakash. 2018. Performance and Evaluation of Ohmic Heating Assisted Lye and Salt Concentration on Peeling Quality of Tomato.Int.J.Curr.Microbiol.App.Sci. 7(9): 3515-3524. doi: https://doi.org/10.20546/ijcmas.2018.709.436