Abstract
Clarified guava juice was concentrated using ohmic heating-assisted vacuum evaporation (OHVE) and compared the process with rotary vacuum evaporation (VE). Laboratory-scale OHVE system with condensing unit and data logging system was developed to accomplish this task. Process parameters such as temperature (50–70 °C), holding time (40–120 min), voltage gradient (9–15 V/cm), and vacuum pressure (400–600 mmHg) were optimized based on the total soluble solids of concentrated guava fruit juice using response surface methodology. Guava fruit juice concentrate was produced by OHVE and VE at the optimum process conditions and evaluated for quality parameters, namely, pH, density, ascorbic acid (AA), non-enzymatic browning index (NEBI), titratable acidity (TA), viscosity, and chromatic properties (L*, a*, b*, ΔE, hue angle, and chroma). The quality parameters determined from the OHVE on various quality attributes at optimized process parameters (voltage gradient 14.95 V/cm and vacuum 550 mmHg (gauge)) and at different temperatures (50–70 °C), and process times (0–120 min) were in the range of pH: 3.434 to 3.934, density: 969 to 1286 kg/m3, AA: 0.239 mg/100 mL, NEBI: 0.071 to 1.665 OD420 nm, TA: 0.38% to 1.81%, viscosity: 3.6 to 25.83 cP, L*: 90.00 to 22.6, a*: 2.36 to 9.79, b*: 4.05 to 29.04, hue angle: 108.64° to 120.89° and chroma: 4.72 to 30.65. The obtained results ascertain the better-quality retention in juice processed through combining the ohmic heating with vacuum compared with conventional evaporation method of rotary vacuum evaporation (RVE).
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Data Availability
The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
The authors are grateful to Acharya N.G. Ranga Agricultural University, Andhra Pradesh, India, for providing all the facilities required to carry out the experiments.
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Funding on research work was received from Acharya N.G. Ranga Agricultural University, Andhra Pradesh, India.
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V. Vasudeva Rao proposed idea, constructed test cell, prepared material, collected test data, analyzed the data, and drafted the manuscript. Venkata S.P. Bitra revised the text of manuscript and interpreted the results.
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Highlights
• In the concentration process using OHVE, maximum guava juice concentration was attained with the least amount of processing time.
• Guava juice that was treated with OHVE showed more viscosity, less color change, and less ascorbic acid degradation.
• The OHVE process resulted in concentrated guava juice of better quality.
• When compared to rotary vacuum concentration, the OHVE method is more rapid and produced concentrated guava juice of superior quality.
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Vangapandu, V.R., Bitra, V.S.P. Optimization of Process Parameters of Ohmic Heating-Assisted Vacuum Evaporation of Guava Juice and Quality Assessment of Its Concentrate. Food Bioprocess Technol 16, 1609–1624 (2023). https://doi.org/10.1007/s11947-023-03019-y
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DOI: https://doi.org/10.1007/s11947-023-03019-y