Ohmic heating considered as an emerging sterilization technology which adopt the principle of High-Temperature Short Time (HTST) in thermal sterilization technology.

Increasing awareness on healthy lifestyles escalated the demand for health beneficial products which lead to the creation of minimally processed products using novel technologies. The presence of an electric field does not affect ascorbic acid degradation.

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. 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. 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. Electrical conductivity was found to depend on the strawberry-based product. Electrical conductivity increased with temperature for all the products and conditions tested following linear relations. The effects of field strength and multiple thermal treatments on electrical conductivity of strawberry products were investigated.

Nisha sarang por