Ohmic processing of liquid whole egg, white egg and yolk

Authors

  • Hosain Darvishi
  • Mohmmad Hadi Khoshtaghaza
  • Mohammad Zarein Department of Farm Machinery Mechanical Engineering, Tarbiat Modares University, Tehran, Iran
  • Mohsen Azadbakht Department of Agricultural Machinery Mechanics, Agricultural Sciences & Natural Resources University of Gorgan, Gorgan, Iran

Keywords:

egg, Ohmic heating, electrical conductivity, colour

Abstract

The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical
conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a
laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature
through to pasteurization temperature (19 – 60℃). In all cases, the linear temperature dependent electrical conductivity
relations were obtained. Conductivity measurements of liquid egg indicated that white egg is highly conductive compared to
yolk and whole egg. The system performance coefficients for liquid egg samples were in the range of 0.814 to 0.857. Ohmic
heating revealed better colour values from the values of heated samples for convectional heating.

Keywords: egg, Ohmic heating, electrical conductivity, colour

Author Biographies

Hosain Darvishi

Department of Engineering, Shahr-e Ray Branch, Islamic Azad University, Tehran, IranDepartment of Engineering, Shahr-e Ray Branch, Islamic Azad University, Tehran, Iran

Mohmmad Hadi Khoshtaghaza

Department of Engineering, Shahr-e Ray Branch, Islamic Azad University, Tehran, Iran

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Published

2012-12-19

Issue

Vol. 14 No. 4 (2012): CIGR Journal

Section

VI-Postharvest Technology and Process Engineering