مشخصات پژوهش

عنوان	Ohmic processing of liquid whole egg, white egg and yolk
نوع پژوهش	مقاله چاپ‌شده در مجلات علمی
کلیدواژه‌ها	egg, Ohmic heating, electrical conductivity, colour
چکیده	The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60℃). In all cases, the linear temperature dependent electrical conductivity relations were obtained. Conductivity measurements of liquid egg indicated that white egg is highly conductive compared to yolk and whole egg. The system performance coefficients for liquid egg samples were in the range of 0.814 to 0.857. Ohmic heating revealed better colour values from the values of heated samples for convectional heating.
پژوهشگران	محسن آزادبخت (نفر چهارم)، محمد زارعی (دانشجوی گروه شیمی) (نفر سوم)، محمد هادی خوش تقاضا (نفر دوم)، حسین درویشی (نفر اول)