Mathematical modeling of tomato paste growth under ohmic heating
Subject Areas : Journal of Food Safety and Processing
1 - Assistant Professor, Department of Mechanics, Faculty of Basic Sciences, Islamic Azad University, Varamin-Pishva and Qarchak branch, Varamin, Iran
Keywords: : tomato paste, ohmic heating, mathematical mode,
Abstract :
Ohmic heating is an advanced thermal processing method in which heat is internally generated within foods by passing an alternating electric current through them. In this research, mathematical modeling of ohmic heating of tomato paste in 4 levels of voltage gradient (5, 7, 9 and 11 v/cm) has been studied. The results showed that in all the voltage gradients, the Henderson and Pich model results are the best evaluated models for the moisture reduction of tomato paste under the ohmic heating system. And according to the R2 coefficient, the pich model can be used to model the drying process of the ohmic heating process.
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