Production of grape pekmez by Ohmic heating-assisted vacuum evaporation

Production of grape pekmez by Ohmic heating-assisted vacuum evaporation

Pekmez is a concentrated syrup-like food conventionally produced by vacuum evaporation process from sugar-rich fruits. In this study, the applicability of grape pekmez production by ohmic heating assisted vacuum evaporation (ΩVE) method was investigated. Conventional vacuum evaporation (CVE) and ΩVE...

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Veröffentlicht in:Food science and technology international 2022-01, Vol.28 (1), p.72-84
Hauptverfasser: Tunç, Merve Tuçe, Akdoğan, Arda, Baltacı, Cemalettin, Kaya, Zeliha, Odabaş, Halil İbrahim
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Fruit
Fruit and Vegetable Juices
Heating
Vacuum
Vitis
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container_issue 1
container_start_page 72
container_title Food science and technology international
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creator Tunç, Merve Tuçe
Akdoğan, Arda
Baltacı, Cemalettin
Kaya, Zeliha
Odabaş, Halil İbrahim
description Pekmez is a concentrated syrup-like food conventionally produced by vacuum evaporation process from sugar-rich fruits. In this study, the applicability of grape pekmez production by ohmic heating assisted vacuum evaporation (ΩVE) method was investigated. Conventional vacuum evaporation (CVE) and ΩVE methods were compared in terms of physicochemical properties, HMF (5-hydroxymethylfurfural) contents, rheological properties, and energy consumptions. ΩVE was run at four different voltage gradients (17.5, 20, 22.5, and 25 V/cm). Total process times for grape pekmez production were determined as 57, 28.5, 32, 39, and 50 minutes for CVE, ΩVE (25 V/cm), ΩVE (22.5 V/cm), ΩVE (20 V/cm) and ΩVE (17.5 V/cm), respectively. Energy consumption of CVE method was higher than ΩVE method for all voltage gradients. Energy efficiency increased as the voltage gradient increased. There was no significant difference between CVE and ΩVE methods for HMF contents. The results show that the ΩVE method could be an alternative to the CVE process for grape pekmez production.
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subjects Fruit
Fruit and Vegetable Juices
Heating
Vacuum
Vitis
title Production of grape pekmez by Ohmic heating-assisted vacuum evaporation
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