Ohmic Heating Behaviour and Electrical Conductivity of Tomato PasteHosain Darvishi1*, Adel Hosainpour2, Farzad Nargesi2
- *Corresponding Author:
- Hosain Darvishi
Department of Engineering, Shahr-e Ray Branch
Islamic Azad University, Tehran, Iran
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E-mail: [email protected]
Received date: July 18, 2012; Accepted date: September 26, 2012; Published date: September 28, 2012
Citation: Darvishi H, Hosainpour A, Nargesi F (2012) Ohmic Heating Behaviour and Electrical Conductivity of Tomato Paste. J Nutr Food Sci 2:167. doi:10.4172/2155-9600.1000167
Copyright: © 2012 Darvishi H, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The ohmic heating rate of a food is highly influenced by its electrical conductivity (σ). In this study, tomato was ohmically heated by using five different voltage gradients (6–14 V/cm). Measurements were made from 26 to 96°C and showed a linear increase in σ values with increasing temperature. The voltage gradient was statistically significant on the heating time (P < 0.05). The ohmic heating system performance coefficients were in the range of 0.716-0.905. The pH varied from 4.20 to 4.51, over the voltage gradient range studied.