Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/1691

TitleOhmic heating of strawberry products : electrical conductivity measurements and ascorbic acid degradation kinetics
Author(s)Castro, Inês
Teixeira, J. A.
Salengke, S.
Sastry, S. K.
Vicente, A. A.
KeywordsStrawberry products
Electrical conductivity
Field strength
Ascorbic acid
Kinetics
Issue date2004
PublisherElsevier
JournalInnovative Food Science and Emerging Technologies
Citation“Innovative food science and emerging technologies”. ISSN 1466-8564. 5 (2004) 27-36.
Abstract(s)The effects of field strength and multiple thermal treatments on electrical conductivity of strawberry products were investigated. Electrical conductivity increased with temperature for all the products and conditions tested following linear relations. Electrical conductivity was found to depend on the strawberry-based product. An increase of electrical conductivity with field strength was obvious for two strawberry pulps and strawberry filling but not for strawberry topping or strawberry-apple sauce. Thermal treatments caused visible changes (a decrease) in electrical conductivity values of both strawberry pulps tested, but the use of a conventional or ohmic pre-treatment induces a different behavior of the pulps’ conductivity values. Ascorbic acid degradation followed first order kinetics for both conventional and ohmic heating treatments and the kinetic constants obtained were in the range of the values reported in the literature for other food systems. The presence of an electric field does not affect ascorbic acid degradation.
TypeArticle
URIhttp://hdl.handle.net/1822/1691
DOI10.1016/j.ifset.2003.11.001
ISSN1466-8564
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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