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• W2741427095 abstract "Ohmic heating is an emerging method of thermal processing of foods. In this investigation, various mass fraction s namely, 0.1, 0.2, 0.3, 0.4 and 1 of guava pulp were ohmic heated to temperatures between 95˚-100˚C at voltage gradients 16.67 Vcm -1 , 20 Vcm -1 , 23.33 Vcm -1 and 26.67 Vcm -1 using titanium and stainless steel electrode. The d ependence of time taken by the pulp to achieve boiling point on the heating conditions was studied. The other part of the investigation deals with the change in the electrical conductivity of guava pulp at various concentration s and dielectric properties at various frequencies. The electrical c onductivity was found to be increasing with increasing voltage gradient as w ell as with the concentration of the guava pulp. The electrical con ductivity values were in the range of 0.015-0.4 S m -1 having an increasing trend with increase in concentration. At high temperature, above 100 oC di electric properties showed a sharp decrease in their values at low freq uencies (0.001 MHz-0.1 MHz), and gradually increased at higher frequencies (3MHz-5MHz)." @default.
• W2741427095 created "2017-08-08" @default.
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• W2741427095 date "2014-01-01" @default.
• W2741427095 modified "2023-09-27" @default.
• W2741427095 title "The Effects of Concentration and Type of Electrode on Electrical Conductivity of Guava Pulp during Ohmic Heating" @default.
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• W2741427095 hasPublicationYear "2014" @default.
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