Investigating the variations of sour orange juice color during the heating process

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.

Abstract

In this research, an ohmic heating system was constructed and applied to the heating process in three input voltage gradients (8.33, 10.83, 13.33 V cm-1) and three weight loss percentages (10, 20 and 30%) compared to the total weight. Following the heating process, color changes were performed using Image j software that measured factors L*, a*, b *, BI, C, TCD. All experiments were performed in three replications using factorial analysis and a completely randomized design. The results were analyzed using SAS software, showing that voltage gradient had a meaningful effect on all factors except a*; as for weight loss percentage, all factors were significant, and by increasing the voltage gradient of L*, a* was reduced and the amount of b*, BI, C, and TCD increased during the heating process. Altogether, the thermal process significantly reduces the brightness and redness of orange juice, increasing the amount of yellowness.

Author Biography

Mohsen Azadbakht

Department of Biosystem Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

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Published

2024-09-27

Issue

Vol. 26 No. 3 (2024): CIGR Journal

Section

VI-Postharvest Technology and Process Engineering