THE GREEN FUTURE TECHNOLOGY APPLIED OVER POMES FRUIT
Ohmic heating takes its name from Ohm’s law. Ohmic heating is an alternative heating technique, using an electrical current passing through the food product. The food material switched between electrodes has a role of resistance in the circuit. In this study the pear puree made at laboratory scale h...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2012-07-01
|
| Series: | Agricultura |
| Online Access: | http://journals.usamvcluj.ro/index.php/agricultura/article/view/8142 |
| _version_ | 1818584443024048128 |
|---|---|
| author | Oana Viorela Nistor Niculina Iosif Elizabeta Botez G. D. Mocanu Doina Georgeta Andronoiu |
| author_facet | Oana Viorela Nistor Niculina Iosif Elizabeta Botez G. D. Mocanu Doina Georgeta Andronoiu |
| author_sort | Oana Viorela Nistor |
| collection | DOAJ |
| description | Ohmic heating takes its name from Ohm’s law. Ohmic heating is an alternative heating technique, using an electrical current passing through the food product. The food material switched between electrodes has a role of resistance in the circuit. In this study the pear puree made at laboratory scale had been undergone to the ohmic heating process using different voltage gradients (15/17/17.5/20V/cm) and different processing time intervals (0/3/5/10 min). It were measured the electrical conductivity, the temperature, electric current intensity, pear puree viscosity in order to determine the ohmic heating influence over some process and sample properties. After the purpose of study was reached that was found the proportional link between the temperature and electric conductivity increase, which also depends on the processing time. The bubbling temperature was established above the 60°C value for all the voltage gradients. |
| first_indexed | 2024-12-16T08:21:15Z |
| format | Article |
| id | doaj.art-3d2f976c3a9c4469b32d2493176fdab5 |
| institution | Directory Open Access Journal |
| issn | 1221-5317 |
| language | English |
| last_indexed | 2024-12-16T08:21:15Z |
| publishDate | 2012-07-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Agricultura |
| spelling | doaj.art-3d2f976c3a9c4469b32d2493176fdab52022-12-21T22:38:07ZengAcademicPresAgricultura1221-53172012-07-01811-210.15835/arspa.v81i1-2.81427247THE GREEN FUTURE TECHNOLOGY APPLIED OVER POMES FRUITOana Viorela Nistor0Niculina Iosif1Elizabeta Botez2G. D. Mocanu3Doina Georgeta Andronoiu4Bioingineering Department, Food Science and Engineering Faculty, „Dunarea de Jos” University, 111 Domneasca Street, 800201, GalatiBioingineering Department, Food Science and Engineering Faculty, „Dunarea de Jos” University, 111 Domneasca Street, 800201, GalatiBioingineering Department, Food Science and Engineering Faculty, „Dunarea de Jos” University, 111 Domneasca Street, 800201, GalatiBioingineering Department, Food Science and Engineering Faculty, „Dunarea de Jos” University, 111 Domneasca Street, 800201, GalatiBioingineering Department, Food Science and Engineering Faculty, „Dunarea de Jos” University, 111 Domneasca Street, 800201, GalatiOhmic heating takes its name from Ohm’s law. Ohmic heating is an alternative heating technique, using an electrical current passing through the food product. The food material switched between electrodes has a role of resistance in the circuit. In this study the pear puree made at laboratory scale had been undergone to the ohmic heating process using different voltage gradients (15/17/17.5/20V/cm) and different processing time intervals (0/3/5/10 min). It were measured the electrical conductivity, the temperature, electric current intensity, pear puree viscosity in order to determine the ohmic heating influence over some process and sample properties. After the purpose of study was reached that was found the proportional link between the temperature and electric conductivity increase, which also depends on the processing time. The bubbling temperature was established above the 60°C value for all the voltage gradients.http://journals.usamvcluj.ro/index.php/agricultura/article/view/8142 |
| spellingShingle | Oana Viorela Nistor Niculina Iosif Elizabeta Botez G. D. Mocanu Doina Georgeta Andronoiu THE GREEN FUTURE TECHNOLOGY APPLIED OVER POMES FRUIT Agricultura |
| title | THE GREEN FUTURE TECHNOLOGY APPLIED OVER POMES FRUIT |
| title_full | THE GREEN FUTURE TECHNOLOGY APPLIED OVER POMES FRUIT |
| title_fullStr | THE GREEN FUTURE TECHNOLOGY APPLIED OVER POMES FRUIT |
| title_full_unstemmed | THE GREEN FUTURE TECHNOLOGY APPLIED OVER POMES FRUIT |
| title_short | THE GREEN FUTURE TECHNOLOGY APPLIED OVER POMES FRUIT |
| title_sort | green future technology applied over pomes fruit |
| url | http://journals.usamvcluj.ro/index.php/agricultura/article/view/8142 |
| work_keys_str_mv | AT oanaviorelanistor thegreenfuturetechnologyappliedoverpomesfruit AT niculinaiosif thegreenfuturetechnologyappliedoverpomesfruit AT elizabetabotez thegreenfuturetechnologyappliedoverpomesfruit AT gdmocanu thegreenfuturetechnologyappliedoverpomesfruit AT doinageorgetaandronoiu thegreenfuturetechnologyappliedoverpomesfruit AT oanaviorelanistor greenfuturetechnologyappliedoverpomesfruit AT niculinaiosif greenfuturetechnologyappliedoverpomesfruit AT elizabetabotez greenfuturetechnologyappliedoverpomesfruit AT gdmocanu greenfuturetechnologyappliedoverpomesfruit AT doinageorgetaandronoiu greenfuturetechnologyappliedoverpomesfruit |