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Sudhir K Sastry - One of the best experts on this subject based on the ideXlab platform.
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Ohmic Heating Assisted Lye Peeling of Pears.
Journal of food science, 2018Co-Authors: Sarvesh N. Gupta, Sudhir K SastryAbstract:Currently, high concentrations (15% to 18%) of lye (sodium hydroxide) are used in peeling pears, constituting a wastewater handling and disposal problem for fruit processors. In this study, the effect of Ohmic Heating on lye peeling of pears was investigated. Pears were peeled using 0.5%, 1%, 2%, and 3% NaOH under different electric field strengths at two run times and their peeled yields were compared to that obtained at 2% and 18% NaOH with conventional Heating. Results revealed that Ohmic Heating results in greater than 95% peeled yields and the best peel quality at much lower concentrations of lye (2% NaOH at 532 V/m and 3% NaOH at 426 and 479 V/m) than those obtained under conventional Heating conditions. Treatment times of 30 and 60 s showed no significant differences. Within the studied range, the effects of increasing field strength yielded no significant additional benefits. These results confirm that the concentration of lye can be significantly lowered in the presence of Ohmic Heating to achieve high peeled yields and quality. Our work shows that lye concentrations can be greatly reduced while peeling pears, resulting in significant savings in use of caustic chemicals, reduced costs for effluent treatment and waste disposal.
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Ohmic Heating in food processing.
2014Co-Authors: Hosahalli S. Ramaswamy, Sudhir K Sastry, Michele Marcotte, K.a. AbdelrahimAbstract:Section 1 Basics of Ohmic Heating Overview of Ohmic Heating Sudhir K. Sastry Why Ohmic Heating? Advantages, Applications, Technology, and Limitations Sudhir K. Sastry, Brian F. Heskitt, Sanjay S. Sarang, Romel Somavat, and Ken Ayotte Section 2 Electrical Conductivity Electrical Conductivity: Importance and Methods of Measurement Mohammad Reza Zareifard, Michele Marcotte, Hosahalli S. Ramaswamy, and Yousef Karimi-Zindashty The Electrical Conductivity of Foods Mohammad Reza Zareifard, Hosahalli S. Ramaswamy, Michele Marcotte, and Yousef Karimi-Zindashty Factors Influencing Electrical Conductivity Mohammad Reza Zareifard, Hosahalli S. Ramaswamy, Michele Marcotte, and Yousef Karimi-Zindashty Modeling of Electrical Conductivity in the Context of Ohmic Heating Mohammad Reza Zareifard, Michele Marcotte, Hosahalli S. Ramaswamy, and Yousef Karimi-Zindashty Section 3 Biological Effects of Electricity on Foods Electricity Effects on Microorganisms and Enzymes Antonio Augusto Vicente, Ricardo Nuno Pereira, Thereza Christina V. Penna, and Marcos Knirsch Effect of Ohmic Heating on Fish Proteins and Other Biopolymers Jae W. Park and Zachary H. Reed Electrochemical Reactions during Ohmic Heating and Moderate Electric Field Processing Chaminda P. Samaranayake and Sudhir K. Sastry Section 4 Ohmic Heating Behavior and Design Parameters Ohmic Heating Behavior of Foods Ricardo Simpson, Erica Carevic, Romina Grancelli, and Jorge Moreno Electrodes in Ohmic Heating Yetenayet Bekele Tola, Navneet Singh Rattan, and Hosahalli S. Ramaswamy Energy Efficiency and Control of the Ohmic Heating Process Luc Fillaudeau and Sami Gnhimi Section 5 Equipment for Ohmic Heating Ohmic Heating Laboratory Units Sanjay S. Sarang, Brian F. Heskitt, and Sudhir K. Sastry Tubular and Fluid Jet Units Sami Ghnimi, Guillaume Delaplace, and Luc Fillaudeau Section 6 Modeling of Ohmic Heating Modeling Basics as Applied to Ohmic Heating of Liquid and Wall Cooling Jean-Pierre Pain and Frans L. Muller Modeling: Static vs. Continuous Systems Filiz Icier Sensitivity Analysis of the Ohmic Heating Process Cuiren Chen, Khalid Abdelrahim, Hosahalli S. Ramaswamy, and Michele Marcotte Section 7 Ohmic Heating as Applied to Specific Foods Ohmic Heating of Muscle Foods (Meat, Poultry, and Fish Products) James G. Lyng Applications of Ohmic Heating to Milk and Dairy Products Ajaypal Singh, Navneet Singh Rattan, Phani Tej Raghav Narayanapurapu, and Hosahalli S. Ramaswamy Fruits and Vegetables Gary Tucker Commercially Successful Applications Gary Tucker Section 8 Other Applications and Future Uses of Ohmic Heating Ohmic Blanching Filiz Icier and Hayriye Bozkurt Ohmic Heating as Thawing and Tempering Technology Nadide Seyhun, Servet Gulum Sumnu, and Hosahalli S. Ramaswamy Ohmic Heating as an Aseptic Sterilization Process for Particulate Foods Luc Fillaudeau and Legrand Alexandra Ohmic Heating for Space Applications Sudhir K. Sastry Ohmic Cooking of Food Mohammad M. Farid, Wei Jian Kong, and Necati Ozkan Electrofreezing Marta Orlowska, Alain LeBail, and Michel Havet Section 9 Process Validation Validation of Ohmic Processing Systems Dilip I. Chandarana Biovalidation of Ohmic Processing Systems Khalid Abdelrahim, Suzanne Tortorelli, and Cuiren Chen Regulatory Issues Gregory J. Fleischman Index
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migration of electrode components during Ohmic Heating of foods in retort pouches
Innovative Food Science and Emerging Technologies, 2007Co-Authors: Sudhir K Sastry, Chaminda P SamaranayakeAbstract:Abstract During space missions, life support technologies must satisfy mission constraints, including maximizing safety and acceptability of food and minimizing crew time, storage volume, power, water usage, and maintenance down-time. Ohmic Heating appears to be a feasible potential solution to meet food reHeating and waste sterilization requirements; however, it is necessary to verify if electrochemical reactions such as gas generation and electrode corrosion occur. A pulsed Ohmic Heating system and reusable pouch were tested to ensure the food safety and quality by minimizing the undesired electrochemical reactions. Results of gas generation during Ohmic Heating show that stainless steel is far superior to aluminum since there were no noticeable gas bubbles even at the temperature of 70 °C. A study of migration of the major key metal ions from stainless steel, such as Fe, Cr, Ni, Mn, and Mo, measured by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) shows that pulsed Ohmic Heating produced comparable or lower migration of most targeted metal ions, compared to the conventional retorting when electrodes were present. The intakes of individual metal contaminants evaluated with respect to a typical meal (8 oz) after Ohmic treatment were, as a maximum, 13.5% of recently published upper-level daily dietary exposure estimates. Consequently, pouches with stainless steel electrodes powered by a pulsed Ohmic heater shows promise as a potential reHeating and sterilization technology for space missions. Industrial relevance Ohmic Heating has been used for many years in different industries and proved to be a promising food processing technology due to its rapid, yet uniform and high energy efficient Heating capability. This paper demonstrates the potential of direct Ohmic Heating for foods in retort pouches at the household level as well as the mass production level, ensuring food safety by suppressing the metal ions migration far less than the dietary exposure estimates.
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pulsed Ohmic Heating a novel technique for minimization of electrochemical reactions during processing
Journal of Food Science, 2005Co-Authors: Chaminda P Samaranayake, Sudhir K Sastry, Howard Q. ZhangAbstract:Minimization of electrochemical reactions during Ohmic Heating would be desirable. This study examines a pulsed Ohmic Heating technique to determine its effect on electrochemical reactions. Effects of pulse parameters, such as frequency, pulse width, and delay time were studied, in comparison with conventional (60 Hz, sine wave) Ohmic Heating using various electrode materials. Analyses of electrode corrosion, hydrogen gas generation, and pH change of the Heating media were performed. The results suggest that pulsed Ohmic Heating is capable of significantly (P < 0.05) reducing the electrochemical reactions of stainless steel, titanium, and platinized-titanium electrodes, compared with conventional 60 Hz Ohmic Heating. The importance of allowing enough delay time for discharge of the electrical double layers after each pulse input is emphasized.
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Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During Processing
Journal of Food Science, 2005Co-Authors: Chaminda P Samaranayake, Sudhir K Sastry, Howard Q. ZhangAbstract:Minimization of electrochemical reactions during Ohmic Heating would be desirable. This study examines a pulsed Ohmic Heating technique to determine its effect on electrochemical reactions. Effects of pulse parameters, such as frequency, pulse width, and delay time were studied, in comparison with conventional (60 Hz, sine wave) Ohmic Heating using various electrode materials. Analyses of electrode corrosion, hydrogen gas generation, and pH change of the Heating media were performed. The results suggest that pulsed Ohmic Heating is capable of significantly (P < 0.05) reducing the electrochemical reactions of stainless steel, titanium, and platinized-titanium electrodes, compared with conventional 60 Hz Ohmic Heating. The importance of allowing enough delay time for discharge of the electrical double layers after each pulse input is emphasized.
Chaminda P Samaranayake - One of the best experts on this subject based on the ideXlab platform.
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migration of electrode components during Ohmic Heating of foods in retort pouches
Innovative Food Science and Emerging Technologies, 2007Co-Authors: Sudhir K Sastry, Chaminda P SamaranayakeAbstract:Abstract During space missions, life support technologies must satisfy mission constraints, including maximizing safety and acceptability of food and minimizing crew time, storage volume, power, water usage, and maintenance down-time. Ohmic Heating appears to be a feasible potential solution to meet food reHeating and waste sterilization requirements; however, it is necessary to verify if electrochemical reactions such as gas generation and electrode corrosion occur. A pulsed Ohmic Heating system and reusable pouch were tested to ensure the food safety and quality by minimizing the undesired electrochemical reactions. Results of gas generation during Ohmic Heating show that stainless steel is far superior to aluminum since there were no noticeable gas bubbles even at the temperature of 70 °C. A study of migration of the major key metal ions from stainless steel, such as Fe, Cr, Ni, Mn, and Mo, measured by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) shows that pulsed Ohmic Heating produced comparable or lower migration of most targeted metal ions, compared to the conventional retorting when electrodes were present. The intakes of individual metal contaminants evaluated with respect to a typical meal (8 oz) after Ohmic treatment were, as a maximum, 13.5% of recently published upper-level daily dietary exposure estimates. Consequently, pouches with stainless steel electrodes powered by a pulsed Ohmic heater shows promise as a potential reHeating and sterilization technology for space missions. Industrial relevance Ohmic Heating has been used for many years in different industries and proved to be a promising food processing technology due to its rapid, yet uniform and high energy efficient Heating capability. This paper demonstrates the potential of direct Ohmic Heating for foods in retort pouches at the household level as well as the mass production level, ensuring food safety by suppressing the metal ions migration far less than the dietary exposure estimates.
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pulsed Ohmic Heating a novel technique for minimization of electrochemical reactions during processing
Journal of Food Science, 2005Co-Authors: Chaminda P Samaranayake, Sudhir K Sastry, Howard Q. ZhangAbstract:Minimization of electrochemical reactions during Ohmic Heating would be desirable. This study examines a pulsed Ohmic Heating technique to determine its effect on electrochemical reactions. Effects of pulse parameters, such as frequency, pulse width, and delay time were studied, in comparison with conventional (60 Hz, sine wave) Ohmic Heating using various electrode materials. Analyses of electrode corrosion, hydrogen gas generation, and pH change of the Heating media were performed. The results suggest that pulsed Ohmic Heating is capable of significantly (P < 0.05) reducing the electrochemical reactions of stainless steel, titanium, and platinized-titanium electrodes, compared with conventional 60 Hz Ohmic Heating. The importance of allowing enough delay time for discharge of the electrical double layers after each pulse input is emphasized.
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Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During Processing
Journal of Food Science, 2005Co-Authors: Chaminda P Samaranayake, Sudhir K Sastry, Howard Q. ZhangAbstract:Minimization of electrochemical reactions during Ohmic Heating would be desirable. This study examines a pulsed Ohmic Heating technique to determine its effect on electrochemical reactions. Effects of pulse parameters, such as frequency, pulse width, and delay time were studied, in comparison with conventional (60 Hz, sine wave) Ohmic Heating using various electrode materials. Analyses of electrode corrosion, hydrogen gas generation, and pH change of the Heating media were performed. The results suggest that pulsed Ohmic Heating is capable of significantly (P < 0.05) reducing the electrochemical reactions of stainless steel, titanium, and platinized-titanium electrodes, compared with conventional 60 Hz Ohmic Heating. The importance of allowing enough delay time for discharge of the electrical double layers after each pulse input is emphasized.
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Electrochemical reactions during Ohmic Heating
2003Co-Authors: Chaminda P SamaranayakeAbstract:Undesirable electrochemical phenomena at electrode/solution interfaces during Ohmic Heating can be avoided or effectively inhibited by choosing an appropriate electrode material. We attempted to understand the electrochemical behavior of four types of electrode materials: titanium, stainless steel, platinized-titanium, and graphite at pH 3.5, 5.0, and 6.5. The electrodes were comparatively examined using 60 Hz sinusoidal alternating current at a RMS voltage of 110 V. Analyses of surface morphologies of the electrode surfaces, electrode corrosion, hydrogen gas generation, and pH change of the Heating medium were performed. The results highlight the relatively inert electrochemical behavior of platinized-titanium electrodes at all the pH values. Pilot scale study at 39.8 kW further demonstrates the potential use of platinized-titanium electrodes for Ohmic Heating with commonly available low-frequency alternating currents. The amounts of migrated Pt and Ti due to electrode corrosion were well below dietary exposure limits of those elements.
Howard Q. Zhang - One of the best experts on this subject based on the ideXlab platform.
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pulsed Ohmic Heating a novel technique for minimization of electrochemical reactions during processing
Journal of Food Science, 2005Co-Authors: Chaminda P Samaranayake, Sudhir K Sastry, Howard Q. ZhangAbstract:Minimization of electrochemical reactions during Ohmic Heating would be desirable. This study examines a pulsed Ohmic Heating technique to determine its effect on electrochemical reactions. Effects of pulse parameters, such as frequency, pulse width, and delay time were studied, in comparison with conventional (60 Hz, sine wave) Ohmic Heating using various electrode materials. Analyses of electrode corrosion, hydrogen gas generation, and pH change of the Heating media were performed. The results suggest that pulsed Ohmic Heating is capable of significantly (P < 0.05) reducing the electrochemical reactions of stainless steel, titanium, and platinized-titanium electrodes, compared with conventional 60 Hz Ohmic Heating. The importance of allowing enough delay time for discharge of the electrical double layers after each pulse input is emphasized.
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Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During Processing
Journal of Food Science, 2005Co-Authors: Chaminda P Samaranayake, Sudhir K Sastry, Howard Q. ZhangAbstract:Minimization of electrochemical reactions during Ohmic Heating would be desirable. This study examines a pulsed Ohmic Heating technique to determine its effect on electrochemical reactions. Effects of pulse parameters, such as frequency, pulse width, and delay time were studied, in comparison with conventional (60 Hz, sine wave) Ohmic Heating using various electrode materials. Analyses of electrode corrosion, hydrogen gas generation, and pH change of the Heating media were performed. The results suggest that pulsed Ohmic Heating is capable of significantly (P < 0.05) reducing the electrochemical reactions of stainless steel, titanium, and platinized-titanium electrodes, compared with conventional 60 Hz Ohmic Heating. The importance of allowing enough delay time for discharge of the electrical double layers after each pulse input is emphasized.
Filiz Icier - One of the best experts on this subject based on the ideXlab platform.
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Ohmic Heating assisted vacuum evaporation of pomegranate juice electrical conductivity changes
Innovative Food Science and Emerging Technologies, 2017Co-Authors: Filiz Icier, Hasan Yildiz, Serdal Sabanci, Mutlu Cevik, Omer Faruk CokgezmeAbstract:Abstract A novel electrical Heating method, named as Ohmic Heating, was successfully integrated to vacuum evaporation system, and pomegranate juice was concentrated until its total soluble dry matter content reached to 40% by applying three different voltage gradients (7.5, 10, and 12.5 V/cm) at 180 mm Hg absolute pressure in this system. Total evaporation times were determined as 152, 78, and 53 min at the voltage gradients of 7.5, 10, and 12.5 V/cm, respectively. The concentration time of pomegranate juice was shortened about 56% by Ohmic Heating relative to conventional evaporation. The electrical conductivity values were increased up to reach 25% TSDM for 7.5 V/cm and at 35% TSDM for 10 V/cm, then showed a decreasing pattern. However, it was constant (0.55 ± 0.01 S/m) during evaporation process at 12.5 V/cm. It is recommended that the Ohmic Heating method could be successfully integrated to vacuum evaporation process to shorten the processing time significantly. Industrial relevance Ohmic Heating has been utilized as alternative method for the purpose of Heating, pasteurization, cooking etc., and relatively better products can be obtained by Ohmic Heating. Nowadays, energy efficient systems are needed in concentrated juice production. The integration of Ohmic Heating to the conventional vacuum systems could serve the production high quality juice concentrates with efficient use of energy. In present study, Ohmic Heating assisted vacuum evaporation of pomegranate juice was conducted, successfully. This method decreased the total process time for juice concentration, which is critically important for industrial scale productions. This novel method can be implemented to the fruit juice production lines by taking into account of design characteristics of Ohmic systems such as electrical conductivity changes depending on both temperature and total soluble solids concentration. The effects of main process parameter, named as voltage gradient, on electrical conductivity changes during electrical Heating assisted evaporation process has been also reported in the present study.
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Ohmic Heating of Fluid Foods
Novel Thermal and Non-Thermal Technologies for Fluid Foods, 2012Co-Authors: Filiz IcierAbstract:Publisher Summary Ohmic Heating is an electroHeating technique based on the passage of electrical current through a food product having electrical resistance. The advantage of Ohmic treatments over conventional methods is the lack of high wall temperatures and limiting heat transfer coefficients requirements. Its other advantages include maintaining the color and nutritional value of food, short processing time, and higher yield. This chapter focuses on the application of the novel thermal technology of Ohmic Heating. It discusses the liquid food conductivity as a controlling process parameter. Furthermore, it reviews the effects of this electric resistance Heating on the microbial and chemical properties of different studied liquid food products and addresses the main industrial applications as well as future trends of this thermal treatment. Ohmic Heating is applied to liquid foods such as fruit and vegetable products, milk, ice-cream mix, eggs, whey, soups, stews, fruits in syrup, heat- sensitive liquids, and soymilk for the purpose of Heating, pasteurization and sterilization. Several other applications of Ohmic treatment in the food industry include blanching, thawing, cooking, fermentation, peeling of fruits, and processing of protein-rich liquid foods for formation of protein films and gels. It is also applied as a pre-treatment method for dehydration and extraction. Ohmic Heating is an excellent alternative food-processing technique that shows much promise in the food-manufacturing industry. Commercialization of Ohmic Heating technology depends on the development of adequate safety and quality-assurance protocols to obtain an approved filing with the Food and Drug Administration for all possible food materials.
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Changes in β-carotene, chlorophyll and color of spinach puree during Ohmic Heating
Journal of Food Process Engineering, 2009Co-Authors: Hasan Yildiz, Filiz Icier, Taner BaysalAbstract:The spinach puree was heated from 30C to prescribed temperatures (60, 70, 80 or 90C) Ohmically and conventionally. Ohmic Heating was performed by application of four different voltage gradients in the range of 10–40 V/cm, while conventional Heating was conducted at constant temperature in a water bath. Although Ohmic Heating time required from 30 to 70C was similar for water Heating (129 ± 7 s) and Ohmic Heating by 20 V/cm (127 ± 2 s), faster Heating (51 ± 0.5 s) could be obtained as the voltage gradient for Ohmic Heating increased to 30 V/cm. Ohmic Heating caused browning more than conventional water Heating for the same temperature range. The effect of voltage gradient applied was not found statistically significant on chlorophyll (total, a and b), β-carotene and color values (L, a, b, Lb/a, Lba, hue angle) (P
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Temperature dependent electrical conductivities of fruit purees during Ohmic Heating
Food Research International, 2005Co-Authors: Filiz Icier, Coskan IlicaliAbstract:Abstract Ohmic Heating takes its name from Ohm’s law; the food material switched between electrodes has a role of resistance in the circuit. In this study, the apricot and peach purees were heated on a laboratory scale static Ohmic heater by applying voltage gradients in the range of 20–70 V/cm. The voltage gradient was statistically significant on the Ohmic Heating rates for both purees ( P
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electrical conductivity of apple and sourcherry juice concentrates during Ohmic Heating
Journal of Food Process Engineering, 2004Co-Authors: Filiz Icier, Coskan IlicaliAbstract:Ohmic Heating is based on the passage of electrical current through a food product that serves as an electrical resistance. In this study, apple and sourcherry concentrates having 20–60% soluble solids were Ohmically heated by applying five different voltage gradients (20–60 V/cm). the electrical conductivity relations depending on temperature, voltage gradient and concentration were obtained. It was observed that the electrical conductivities of apple and sourcherry juices were significantly affected by temperature and concentration (P < 0.05). the Ohmic Heating system performance coefficients (SPCs) were defined by using the energies given to the system and taken up by the juice samples. the SPCs were in the range of 0.47–0.92. the unsteady-state heat conduction equation for negligible internal resistance was solved with an Ohmic Heating generation term by the finite difference technique. the mathematical model results considering system performance coefficients were compared with experimental ones. the predictions of the mathematical model using obtained electrical conductivity equations were found to be very accurate.
Omer Faruk Cokgezme - One of the best experts on this subject based on the ideXlab platform.
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Ohmic Heating assisted vacuum evaporation of pomegranate juice electrical conductivity changes
Innovative Food Science and Emerging Technologies, 2017Co-Authors: Filiz Icier, Hasan Yildiz, Serdal Sabanci, Mutlu Cevik, Omer Faruk CokgezmeAbstract:Abstract A novel electrical Heating method, named as Ohmic Heating, was successfully integrated to vacuum evaporation system, and pomegranate juice was concentrated until its total soluble dry matter content reached to 40% by applying three different voltage gradients (7.5, 10, and 12.5 V/cm) at 180 mm Hg absolute pressure in this system. Total evaporation times were determined as 152, 78, and 53 min at the voltage gradients of 7.5, 10, and 12.5 V/cm, respectively. The concentration time of pomegranate juice was shortened about 56% by Ohmic Heating relative to conventional evaporation. The electrical conductivity values were increased up to reach 25% TSDM for 7.5 V/cm and at 35% TSDM for 10 V/cm, then showed a decreasing pattern. However, it was constant (0.55 ± 0.01 S/m) during evaporation process at 12.5 V/cm. It is recommended that the Ohmic Heating method could be successfully integrated to vacuum evaporation process to shorten the processing time significantly. Industrial relevance Ohmic Heating has been utilized as alternative method for the purpose of Heating, pasteurization, cooking etc., and relatively better products can be obtained by Ohmic Heating. Nowadays, energy efficient systems are needed in concentrated juice production. The integration of Ohmic Heating to the conventional vacuum systems could serve the production high quality juice concentrates with efficient use of energy. In present study, Ohmic Heating assisted vacuum evaporation of pomegranate juice was conducted, successfully. This method decreased the total process time for juice concentration, which is critically important for industrial scale productions. This novel method can be implemented to the fruit juice production lines by taking into account of design characteristics of Ohmic systems such as electrical conductivity changes depending on both temperature and total soluble solids concentration. The effects of main process parameter, named as voltage gradient, on electrical conductivity changes during electrical Heating assisted evaporation process has been also reported in the present study.
