Effect of ohmic heating on the rheological characteristics and electrical conductivity of mulberry (Morus nigra) puree

• Autorzy: Hardinasinta G. , Mursalim M. , Muhidong J. , Salengke S.
• Języki publikacji: EN

Abstrakty

EN

The effect of temperatures (30–90°C) and concentrations (50% and 100%) on rheological parameters of mulberry puree processed with ohmic heating (OH) were evaluated. The electrical conductivities of mulberry puree ranged from 0.022 to 0.102 S/m for 50% puree and 0.052 to 0.185 S/m for 100% puree. The best model for rheological parameters of mulberry puree was the power law model (R²>0.90). The effects of OH treatment and temperature of puree on the flow behavior index (n) were insignificant (p≥0.05). However, a significant difference (p<0.05) between consistency coefficient (K) of OH-treated and control sample was observed in 100% puree. The pseudo activation energy (Ea) of ohmic-treated puree was 9.67 kJ/mol for 50% puree and 3.69 kJ/mol for 100% puree, both of these values were significantly lower than that of the unprocessed 100% puree (16.07 kJ/mol). The obtained Ea indicates that after undergoing ohmic heating pretreatment, consistency coefficient of mulberry puree became less sensitive to temperature.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2021
• Tom: 71
• Numer: 3
• Opis fizyczny: p.289-297,fig.,ref.

Twórcy

autor

Hardinasinta G.

• Department of Agricultural Engineering, Hasanuddin University, Makassar, 90245, Indonesia

autor

Mursalim M.

• Department of Agricultural Engineering, Hasanuddin University, Makassar, 90245, Indonesia

autor

Muhidong J.

• Department of Agricultural Engineering, Hasanuddin University, Makassar, 90245, Indonesia

autor

Salengke S.

• Department of Agricultural Engineering, Hasanuddin University, Makassar, 90245, Indonesia

Identyfikatory

DOI

10.31883/pjfns/140151