Behavior of ohmic heating of carrot juice affected by electrode and voltage gradient

Ohmic Heating is an advanced temperature process in which foods act as electrical resistances. The purpose of this study was to investigate the changes in the processing time or concentration and energy consumption of carrot juice due to voltage gradient changes.In this study, the behavior of the ohmic heating of the carrot juice in different gradients of voltage 15, 20 and 25 V/cm using different electrodes steel, copper, aluminum and zinc were investigated.The results showed that the interaction between the electrode and the voltage gradient on the specific energy consumption and the processing time was significant with P<0.01. By increasing the voltage gradient from 15 to 25 V/cm, the minimm and maximm of heating time were 3.95 min for the steel electrode and 13.09 min for the aluminum electrode, respectively. The highest with 3.87 MJ/kg and the lowest with 3.45 MJ/kg of the specific energy of carrot juice were also obtained using a stainless steel electrode on the gradient of 15 V/cm and an copper electrode on the gradient voltage of 25 V/cm, respectively.