Year: 2025
Type: article
Abstract: : Ohmic heating is a non-conventional method of heating as an alternative to the existing heating techniques. Tomato is an abundant vegetable used widely and about 16% is lost as waste. To reduce waste, alternate products like puree, jam, juice can be made. Lycopene is a heat sensitive antioxidant present in tomatoes. The present study is done to design ohmic heating to treat tomato puree and study the effect on lycopene content. The study also tries to understand the correlation between the heating rate and various other parameters, such as voltage gradient, conductivity, and temperature. The voltage was varied between 10 and 30 V/cm, with a 5 V/cm interval. The time taken to reach a temperature of 98 ℃ varied from 20 to 140 s for 10 V/cm to 30 V/cm respectively, with a minimum reduction of 12% in lycopene content at 30 V/cm
Authors: Aruna Singh, Moses Paul M, S Joy Daniel, Indusree R, Aslam Abdullah
Institution: Vellore Institute of Technology University
Language: English
Subfield: Biotechnology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
Funder: VIT University
OpenAlex ID: W4405991990