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Influence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system (Record no. 129991)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02011nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241028b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Amardeep Kumar |
| 245 ## - TITLE STATEMENT | |
| Title | Influence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p 1188–1200 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | A lab-scale continuous ohmic heating (COH) system was developed, and its performance was studied for pineapple juice heating as a model sample. The effect of independent parameters [°Brix/Acid (unstandardized, 18, 22, 26) and flow rate (80–120 mL/min) of juice and electric field strength (EFS: 25–45 V/cm)] were analysed for responses viz. come-up-time, heating rate (HR) and system performance coefficient (SPC). The full factorial experimental design was used for this study. The results showed that with an increase in °Brix/Acid, the % acidity and electrical conductivity decreased significantly (p < 0.05); thus, the come-up-time to reach 90 °C increased significantly. The HR was significantly (p < 0.05) influenced by °Brix/Acid and EFS but less so by flow rates at higher EFS. The SPC was more than 0.90 and reduced significantly (p < 0.05) with an increase in °Brix/Acid and flow rate. The HR was modeled using a feed-forward back-propagation artificial neural network (ANN) with the best topology of 3, 5, and 1 neurons in the input (independent), hidden, and output (response) layers, respectively. The model performed efficiently, which is evident from the high R2 (0.998) and low RMSE (1.255). Thus, the COH, with its high efficiency and HR, can effectively be used to process fruit juice. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Pineapple juice ">Pineapple juice </a> |
| -- | <a href="Electrical conductivity ">Electrical conductivity </a> |
| -- | <a href="Heating rate ">Heating rate </a> |
| -- | <a href="Continuous ohmic heating">Continuous ohmic heating</a> |
| -- | <a href=" System performance coefficient"> System performance coefficient</a> |
| -- | <a href=" ANN modeling"> ANN modeling</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110099 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP340 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 28/10/2024 | JP340.15 | 28/10/2024 | 28/10/2024 | Journal Article |