000			02011nam a22001697a 4500
003			OSt
005			20241028143157.0
008			241028b |||||||| |||| 00| 0 eng d
100			_aAmardeep Kumar
245			_aInfluence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system
300			_ap 1188–1200
520			_aA 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			_aPineapple juice _aElectrical conductivity _aHeating rate _aContinuous ohmic heating _a System performance coefficient _a ANN modeling
773	0		_080310 _9110099 _dGermany Springer _oJP340 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129991 _d129991