Investigating effect of physical factors on ohmic thermal process performance in sour orange juice processing

In this investigation, an ohmic heating system was constructed and was selected for thermal process, three voltage gradient inputs (8.33, 10.83, 13.33 / cm) and three percent weight loss sample (10, 20 and 30%) compared to total weight. During the thermal process, the power consumption, electrical conductivity and coefficient performance system were calculated. All experiments were performed in three replications using factorial experiment and in a completely randomized design. Results were analyzed using SAS software. Statistical analysis results showed that voltage gradient factors and weight loss were significant for electrical conductivity, power consumption, input current, heating process time, and coefficient system efficiency. By increasing the voltage gradient, electrical conductivity, input current and power consumption increased, and the coefficient performance system and heating process time have decreased. The highest electrical conductivity (1.49 S / m) was in the voltage gradient 10.33 and 30% percent weight loss, and for coefficient performance system (0.94) was in the voltage gradient of 8.33 volts and the percent weight loss 10%. Also, the regression equations formed for the coefficient performance system and electrical conductivity were appropriate when the current input data, input voltage gradient and heating process time were used to form these equations. That is, the greater the number of input data variables for the formation of the equation, the accuracy of the equations is also increased.