Document Type

Article

Publication Version

Published Version

Publication Date

2-23-2014

Journal or Book Title

KMUTNB International Journal of Applied Science and Technology

Volume

7

Issue

1

First Page

47

Last Page

56

DOI

10.14416/j.ijast.2014.01.008

Abstract

Measurements and modeling of electrical conductivity (EC) of selected fruit juices were done during continuous ohmic heating. Ten-cm long acrylic heating cell with 3.8 cm internal diameter was utilized to measure the juice electrical conductivity. The variation in electrical conductivity of lab-squeezed juice of orange, pineapple and tomato fruits purchased from different retail markets were measured and modeled in terms of juice properties, such as total soluble solids and pH. EC of all juices had a linear variation with temperature as they were heated continuously to 80°C. EC of juice was affected by fruit maturity: 9-months old oranges had lower EC value of 0.392 S/m at 25°C, whereas 12 months old oranges had 0.475 S/m. The electrical conductivity of lab-squeezed orange juice from fresh fruits from different locations showed a 10% variation in the mean value of 0.343 S/m at 25°C and 0.971 S/m at 80°C. Mean electrical conductivity values for pineapple and tomato juice at 25°C, were 0.295 S/m and 0.504 S/m with maximum variations due to location at about 20% and 18.3%, respectively. These variations in EC of juices studied were observed to be higher at higher temperatures. The observed electrical conductivities for three juices were modeled in terms of temperature and total soluble solids with very high goodness-of-fit values.

Comments

This is an article from KMUTNB International Journal of Applied Science and Technology, 2014; 7(1); 47-56. DOI: 10.14416/j.ijast.2014.01.008. Posted with permission.

Rights

This is an open access article distributed under the creative commons attribution license, which premits unrestricted use, distribution, and reproduction in any medium, provided the original works is properly cited.

Copyright Owner

King Mongkut’s University of Technology North Bangkok

Language

en

File Format

application/pdf

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