Abstract
This study aimed to compare the effect of ohmic and conventional heat treatments on red guava pulp, evaluating the effects on pulp color, degradation kinetics of ascorbic acid and carotenoids, together with the thermal efficiency of both treatments. Samples were heated by conventional heating (water bath) and ohmic heating (platinum electrodes) using alternating voltage of 21.2 V/m and average frequency of 60 Hz at temperatures of 60, 70 and 80 °C for 110 min. In general, the ascorbic acid degradation followed a first order kinetics, for both heat treatments, the pulp color showed no significant variation (p < 0.05) according to the type and time of heating applied, whereas the carotenoid content was favored by ohmic heating, at the two lowest temperatures tested. As for the heat transfer process, the ohmic treatment showed an average thermal efficiency of 40.93%, while the conventional heating, 2.62%, proving to be a promising emerging technology for processing viscous foods with suspended particles like fruit pulps.
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Data availability
All data generated or analyzed during this study are included in the manuscript.
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Abbreviations
- AIC:
-
Akaike information criterion
- AOAC:
-
Association of official analytical chemists
- BIC:
-
Bayesian information criterion
- C :
-
Concentration
- C*:
-
Chroma
- C 0 :
-
Initial concentration
- cm:
-
Centimeter
- Cp:
-
Specific heat at constant pressure
- CV:
-
Conventional
- D :
-
Decimal reduction time
- Ea:
-
Activation energy
- g :
-
Gram
- h :
-
Plank constant
- h*:
-
Hue angle
- Hz:
-
Hertz
- i :
-
Electrical current
- J :
-
Joule
- k :
-
Reaction rate constant
- K :
-
Kelvin
- k 0 :
-
Frequency factor
- k B :
-
Boltzmann constant
- L :
-
Liter
- m :
-
Meter
- m g :
-
Guava pulp mass
- min:
-
Minutes
- mL:
-
Milliliter
- Mt:
-
Megatonne
- n :
-
Shape factor
- OH:
-
Ohmic
- pH:
-
Potential of hydrogen
- ppm:
-
Parts per million
- R :
-
Universal gas constant
- R 2 :
-
Coefficient of determination
- t :
-
Time
- T :
-
Temperature
- t 1/2 :
-
Half-life time
- V :
-
Volt
- v :
-
Volume
- w :
-
Weight
- Wh:
-
Watt hour
- ΔE*:
-
Global color difference
- ΔG:
-
Gibbs free energy
- ΔH:
-
Enthalpy
- ΔS:
-
Entropy change
- μg:
-
Microgram
- χ 2 :
-
Chi-square
- η :
-
Energy efficiency
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Funding
The authors acknowledge funding received from the CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil), CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Brasil), and UTFPR (Universidade Tecnológica Federal do Paraná).
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VCG carried out the kinetic ascorbic acid and carotenoid and color experimental tests, and contributed to the writing of the manuscript. GRS carried out the statistical analyses and made the equipment assembly and adjustment, and contributed to the writing of the manuscript. MAS carried out the kinetic and carotenoid and color experimental tests, and contributed to the writing of the manuscript.
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Giuliangeli, V.C., Ströher, G.R. & Shirai, M.A. Comparison of energy consumption, color, ascorbic acid and carotenoid degradation in guava (Psidium guajava) pulp during conventional and ohmic heating. J Food Sci Technol 60, 222–232 (2023). https://doi.org/10.1007/s13197-022-05607-w
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DOI: https://doi.org/10.1007/s13197-022-05607-w