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Information Journal Paper

Title

Application of ohmic heating on peeling of prickly pear fruit (Opuntia stricta): Effects of electric field strength and NaCl concentration on the performance of peeling

Pages

  129-144

Abstract

 Introduction: Cactus prickly pear is a plant of the cactus (Opuntia stricta), some species of this plant used in this research grow in the regions of southern Iran and the coastal seas of Mazandaran. It is very important to peel in the process of producing products from prickly pear fruit. Optimum heating and infrared irradiation can be used as a suitable and effective method in the pretreatment process with the aim of reducing the consumption of chemicals and harming the environment and increasing the quality of the product. Methods: In this study, using the precursor of ohmic compared to the control sample, the effect of field intensity (1500 to 4500 V / m) and the concentration of sodium chloride (0. 01-0. 03 g / 100 milliliters) and the effect of three The variable power of the device (350 to 850 watts), the distance between sample and IR radiation source (10 to 30 millimeters), and the IR radiation time (45 to 125 seconds) were inflamed irradiation on weight loss, skin thickness, and total phenolic compounds, The amount of ascorbic acid and colorimetric indices L *, a * and b * were studied in Barbed Pear Fruit. Color determination with IM software, ascorbic acid content was determined by iodometric method, thickness with micrometer and phenolic compounds by Folin-Sioukalto method. Hand-peeled prickly pear was considered as a control sample. Results: With increasing field strength and increasing salt concentration of sodium chloride, more favorable results were obtained. The best ohmic treatment with a field strength of 4500 V / m and a concentration of sodium chloride 0. 03 g / 100 ml, the values obtained for weight loss 8. 2 ± 0. 57, ascorbic acid content of 1. 1 ± 0. 005 Milligrams per 100 milliliters and total phenolic compounds totaling 14. 52 ± 0. 8 mg gallic acid per 100 grams, and also the optimum conditions for baking pears with infrared irradiation is 652. 2 W, 45 seconds and 4 cm intervals. In these conditions, the values obtained for each response with the highest degree of utility (0. 754) were as follows: weight loss 12. 15%, total phenolic compounds totaling 13. 354 mg Gallic acid de 100 g, the content of ascorbic acid in 100 ml mg 0. 9823. Conclusion: Prickly pear peeled with ohmic and infrared heaters showed significantly higher ascorbic acid content in fruits than fruit juices, more phenolic compounds in the skin and less weight loss. Also, the best treatment for optimum infrared temperature was more suitable.

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    APA: Copy

    NAZEMI, S., KASHIRI, M., ZIAIIFAR, A.M., ALAMI, M., & MIRZAEI, H.. (2020). Application of ohmic heating on peeling of prickly pear fruit (Opuntia stricta): Effects of electric field strength and NaCl concentration on the performance of peeling. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(1 ), 129-144. SID. https://sid.ir/paper/375545/en

    Vancouver: Copy

    NAZEMI S., KASHIRI M., ZIAIIFAR A.M., ALAMI M., MIRZAEI H.. Application of ohmic heating on peeling of prickly pear fruit (Opuntia stricta): Effects of electric field strength and NaCl concentration on the performance of peeling. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2020;12(1 ):129-144. Available from: https://sid.ir/paper/375545/en

    IEEE: Copy

    S. NAZEMI, M. KASHIRI, A.M. ZIAIIFAR, M. ALAMI, and H. MIRZAEI, “Application of ohmic heating on peeling of prickly pear fruit (Opuntia stricta): Effects of electric field strength and NaCl concentration on the performance of peeling,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 1 , pp. 129–144, 2020, [Online]. Available: https://sid.ir/paper/375545/en

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