Application of the Response Surface Method in the Analysis of Ohmic Heating Process Performance in Sour Orange Juice Processing

Authors

  • Mohsen Azadbakht
  • Mohammad Vahedi Torshizi MSc Student of Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
  • Mahdi Kashaninejad Professor of Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Keywords:

Sour orange juice, Ohmic method, Response surface method, Modeling

Abstract

Three voltage gradients (8.38, 10.83, and 13.33 V cm-1) and three weight loss percentages (10, 20, and 30 percent) were examined; also the system performance coefficient, input current, heating process duration, power consumption and electrical conductivity investigated. The response surface method was also used for modeling s and optimization. For the response surface method, weight loss percentage and voltage gradient were selected as independent variables; and factors  system performance coefficient, heating process duration, input current, power consumption and electrical conductivity were selected as responses. According to results, all obtained models were significant for responses factors, but the voltage gradient and weight loss percentage were insignificant for all factors except the electrical conductivity and power consumption. The best model was a quadratic model against interaction for the system performance coefficient, input current and power consumption; and the linear model against mean was the best model for electrical conductivity and heating time.

Author Biography

Mohsen Azadbakht

Associate Professor of Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

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Published

2020-10-12

Issue

Section

VI-Postharvest Technology and Process Engineering