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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
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(5): 1914-1921
DOI: https://doi.org/10.20546/ijcmas.2018.705.224


Effect of Voltage Gradient and Temperature on Electrical Conductivity of Grape (Vitis vinifera L.) Juice during Ohmic Heating
Tankesh Kumar1*, D.D. Smith2, Sivala Kumar1 and B. Vimla3
1Department of Processing and Food Engineering
2Department of Food Engineering
3Department of Food and Industrial Microbiology, ANGRAU, Guntur, India
*Corresponding author
Abstract:

Ohmic heating is an alternative fast heating technique of foods. It is important to determine electrical conductivity in order to decide on the applicability of ohmic heating technology for specific food products. In this study, grape juice was heated at different voltage gradients 10, 20, 30 and 40 V cm-1 holding at different temperature 55, 65 75 and 85 oC using a laboratory scale static ohmic heating system. The effect of voltage gradient and temperature on electrical conductivity of grape juice was investigated. Electrical conductivity of grape juice samples was 0.25-0.81 S m-1 at 10-40 V cm-1 and 30-85 °C. The voltage gradient and temperature were statistically significant on the electrical conductivity for grape juice (p<0.05). As the voltage gradient was increased, electrical conductivity increased. The electrical conductivity of the sample linearly increased with temperature rise. The maximum EC of grape juice was found to be 0.81 S m-1 at 30 V cm-1 at 85 °C. Bubbling was observed at higher voltage gradients (40 V cm-1) at higher temperature, especially above 75 oC.


Keywords: Ohmic heating, Grape juice, Voltage gradient, Temperature, Electrical conductivity
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How to cite this article:

Tankesh Kumar, D.D. Smith, Sivala Kumar and Vimla, B. 2018. Effect of Voltage Gradient and Temperature on Electrical Conductivity of Grape (Vitis vinifera L.) Juice during Ohmic Heating.Int.J.Curr.Microbiol.App.Sci. 7(5): 1914-1921. doi: https://doi.org/10.20546/ijcmas.2018.705.224