مشخصات پژوهش

عنوان	Processing kinetics, quality and thermodynamic evaluation of mulberry juice concentration process using Ohmic heating
نوع پژوهش	مقاله چاپ‌شده در مجلات علمی
کلیدواژه‌ها	Black mulberry juice, Concentration, Ohmic heating, Performance, Phenol content
چکیده	This study was conducted to investigate the effect of Ohmic heating method (OHM) on different aspects of black mulberry juice concentration process, and results compared with the conventional heating method (CHM). The total phenol content of OHM is 3–4.5 times higher than the CHM. The higher voltage gradient caused less change in pH and total phenol content. The consumed energy by OHM (3.33–3.82 MJ/kg water) is 4.6–5.3 times lower than the energy consumption by CHM (17.50 MJ/kg water). The concentration performance of OHM is 38–46% more than the CHM. Electrical conductivity increased with increasing the sample concentration ratio and modeled as a function of variables process (phase heating, water content, sample temperature, and voltage gradient). Our results showed that the OHM provided better quality and significantly saved the engineering parameters than the CHM during the concentration process of black mulberry juice.
پژوهشگران	علی فدوی (نفر سوم)، محمود کوشش صبا (نفر چهارم)، پیمان سلامی (نفر دوم)، حسین درویشی (نفر اول)