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

Mohsen Azadbakht, Mohammad Vahedi Torshizi, Mahdi Kashaninejad


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.


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

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