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Influence of voltage and electrode type on the yield and quality of fruit juice extracted by ohmic heating

Published online by Cambridge University Press:  10 January 2006

Udochukwu Nelson Onwuka  and
Chima Ejikeme
Udochukwu Nelson Onwuka
Affiliation:
Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB 7267, Umuahia, Nigeria
Chima Ejikeme
Affiliation:
Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB 7267, Umuahia, Nigeria
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Abstract

Introduction. Extraction of juice from fruit is one of the most important ways of producing fruit drinks, but the extraction rate is hindered by natural factors. This has given rise to exploration of better methods such as ohmic heating to enhance juice yield. Materials and methods. Orange (Citrus sinensis), pawpaw (Carica papaya) and tomato (Lycopercium esculentum) were ohmic-heated at 9 V dc and 110 V ac, using different electrode combinations of copper / copper (Cu / Cu) and copper / aluminum (Cu / Al) at time intervals of (5, 10 and 15) min. Juice was pressed out through a muslin cloth, and yield, pH, color and vitamin C content were determined. Structural changes in the electrode were notified, while voltage drops across the system were studied. Results and discussion. There were significant differences in juice yield according to the electrode type, the fruit type and the ohmic heating treatment time. The use of Cu / Cu electrodes at 110 V ac gave the highest juice yield; tomato yielded the highest juice content per fruit, while pawpaw yielded the least. Cu / cu-treated samples gave the worst quality in terms of color and acceptability, with indication of a high electrolysis, which dissolved the electrodes. The pH decreased with the ohmic heating treatment times. The vitamin C content significantly varied with ohmic heating time, electrode type and fruit type, and decreased in pawpaw from (63.3 to 3.91) mg·100 g–1 for Cu / Al electrodes to zero for Cu / Cu electrodes with (10 and 15) min heating. Orange retained more vitamin C irrespective of the treatment. Conclusion. The results showed that enhancement of juice extraction by ohmic heating is feasible. For commercialization of the process, the correct electrodes devoid of electrolysis must be used.

Keywords

NigeriaCitrus sinensisCarica papayaLycopersicon esculentumfruit juicesextractionheat treatmentelectrodesyieldsascorbic acidNigériaCitrus sinensisCarica papayaLycopersicon esculentumjus de fruitsextractiontraitement thermiqueélectroderendementacide ascorbique
Type
Research Article
Information
Fruits , Volume 60 , Issue 5 , September 2005 , pp. 341 - 349
Copyright
© CIRAD, EDP Sciences, 2005

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