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ORIGINAL ARTICLE
Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree
1
Department of Agricultural Engineering, Hasanuddin University, Makassar, 90245, Indonesia
Submission date: 2021-05-24
Final revision date: 2021-07-05
Acceptance date: 2021-07-12
Online publication date: 2021-08-20
Publication date: 2021-08-20
Corresponding author
Salengke Salengke
Department of Agricultural Engineering, Hasanuddin University, Jl. Perintis Kemerdekaan km. 10, 90245, Makassar, Indonesia
Department of Agricultural Engineering, Hasanuddin University, Jl. Perintis Kemerdekaan km. 10, 90245, Makassar, Indonesia
Pol. J. Food Nutr. Sci. 2021;71(3):289-297
KEYWORDS
ohmic heatingmulberry pureerheological characteristicspseudo activation energyelectrical conductivity
TOPICS
ABSTRACT
The effect of temperatures (30–90°C) and concentrations (50% and 100%) on rheological parameters of mulberry puree processed with ohmic heating (OH) were evaluated. The electrical conductivities of mulberry puree ranged from 0.022 to 0.102 S/m for 50% puree and 0.052 to 0.185 S/m for 100% puree. The best model for rheological parameters of mulberry puree was the power law model (R²>0.90). The effects of OH treatment and temperature of puree on the flow behavior index (n) were insignificant (p≥0.05). However, a significant difference (p<0.05) between consistency coefficient (K) of OH-treated and control sample was observed in 100% puree. The pseudo activation energy (Ea) of ohmic-treated puree was 9.67 kJ/mol for 50% puree and 3.69 kJ/mol for 100% puree, both of these values were significantly lower than that of the unprocessed 100% puree (16.07 kJ/mol). The obtained Ea indicates that after undergoing ohmic heating pretreatment, consistency coefficient of mulberry puree became less sensitive to temperature.
FUNDING
This study was financially supported by the Directorate General of Higher Education, Ministry of Education and Culture, Republic of Indonesia under the 2018-2020 PMDSU research grant.
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