Characteristics of pH, Total Acid, Total Soluble Solid on Tomato Juice by Ohmic Heating Technology

Suhartin Dewi Astuti, Salengke S., Amran Laga, Mariyati Bilang, Hasizah Mochtar, Abdul Waris

Abstract


Tomatoes (Solanum lycopersicum L.) are important vegetables all over the world and are consumed in both fresh and processed form. Tomatoes as food can be processed into tomato juice by using Ohmic heating technology. The ohmic heating technology in food processing is essentially a process in which liquid food, solids, or mixtures between the mare simultaneously heated by passing an electric current through it. Foods passed by an electric current give a response in the form of heat generation internally on foodstuffs due to the electrical resistance. This study aims to determine changes in pH, total acid, total soluble solids in tomato juice which heated at 70°C, 90°C and 110°C and duration time of heating; 15minutes, 30minutes and 45 minutes. The results showed that the temperature and duration of ohmic heating significantly affect the change of pH value and total tomato juice. The total acid value decreases as well as the lower the pH by the longer the heating. While total soluble solids are increasing by the higher temperature and heating time.


Keywords


pH; Total Acid; Soluble Solids; Tomato Juice; Ohmic Heating.

Full Text:

PDF

References


S. Grandillo, D. Zamir, S.D. Tanksley, "Genetic improvement of processing tomatoes: A 20 years perspective", Euphytica, vol. 110, pp. 85-97, 1999.

I. Adeoye, O. Adegbite, A. Fashogbon, A. Layade, "Consumer Purchasing Behavior for Tomatoes", International Journal of Vegetable Science, vol. 22, pp. 259-265, 2016.

U. FAO, FAOstat, Retrieved Feb, 2014.

P. Data, S.I. Pertanian, "Outlook Komoditi Pisang", Pusdatin Sekretariat Jenderal Kementerian Pertanian. Jakarta, 2014.

K. Canene-Adams, J.K. Campbell, S. Zaripheh, E.H. Jeffery, J.W. Erdman Jr, "The tomato as a functional food", The Journal of nutrition, vol. 135, pp. 1226-1230, 2005.

E. Giovannucci, "Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature", Journal of the national cancer institute, vol. 91, pp. 317-331, 1999.

S.K. Sastry, S. Salengke, "Ohmic Heating Of Solid‐Liquid Mixtures: A Comparison Of Mathematical Models Under Worst‐Case Heating Conditions", Journal of Food Process Engineering, vol. 21, pp. 441-458, 1998.

S. Salengke, "Electrothermal Effects of Ohmic Heating on Biomaterials", in, Ph. D. Dissertation, The Ohio State University, Columbus, OH, 2000.

N. Shirsat, J. Lyng, N. Brunton, B. McKenna, "Ohmic processing: Electrical conductivities of pork cuts", Meat science, vol. 67, pp. 507-514, 2004.

T.R. Muchtadi, F. Ayustaningwarno, "Teknologi proses pengolahan pangan", Alfabeta. Bandung, pp. 246, 2010.

A. Goullieux, J.-P. Pain, "Ohmic heating, in: Emerging Technologies for Food Processing (Second Edition)", Elsevier, pp. 399-426, 2015.

M.S. Rahman, "Handbook of food preservation", CRC press, 2007.

S. Leizerson, E. Shimoni, "Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating", Journal of agricultural and food chemistry, vol. 53, pp. 4012-4018, 2005.

S.K. Sastry, Q. Li, "Modeling the ohmic heating of foods", Food technology (USA), 1996.

M.R. Zareifard, H. Ramaswamy, M. Trigui, M. Marcotte, "Ohmic heating behaviour and electrical conductivity of two-phase food systems", Innovative Food Science & Emerging Technologies, vol. 4, pp. 45-55, 2003.

S. Ghnimi, N. Flach-Malaspina, M. Dresch, G. Delaplace, J. Maingonnat, "Design and performance evaluation of an ohmic heating unit for thermal processing of highly viscous liquids", chemical engineering research and design, vol. 86, pp. 626-632, 2008.

V. Vikram, M. Ramesh, S. Prapulla, "Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods", Journal of Food Engineering, vol. 69, pp. 31-40, 2005.

F. Marra, M. Zell, J. Lyng, D. Morgan, D. Cronin, "Analysis of heat transfer during ohmic processing of a solid food", Journal of Food Engineering, vol. 91, pp. 56-63, 2009.

J. Kim, Y. Pyun, "Extraction of soy milk using ohmic heating. Abstract", in: 9th Congress of Food Sci. Technol., Budapest, Hungary, 1995.

W. Horwitz, G. Latimer, "Official Methods of Analysis of AOAC International, Gaithersburg MA, USA", Association of Official Analytical chemist, 2000.

D.W. Oxtoby, H. Gillis, N.H. Nachtrieb, "Prinsip-prinsip Kimia Modern", Jakarta: Erlangga, 2001.

K.M. Clegg, "Citric acid and the browning of solutions containing ascorbic acid", Journal of the Science of Food and Agriculture, vol. 17, pp. 546-549, 1966.

R. Rakhmawati, Y. Yunianta, "Pengaruh Proporsi Buah: Air Dan Lama Pemanasan Terhadap Aktivitas Antioksidan Sari Buah Kedondong (Spondias Dulcis)[In Press September 2015]", Jurnal Pangan dan Agroindustri, vol. 3, 2015.

P. Gamman, K. Sherrington, "Ilmu Pangan Pengantar Ilmu Pangan Nutrisi dan Mikrobiologi". Edisi Kedua. Diterjemahkan oleh M. Gardjito, S Naruki, A Murdiati dan Sardjono, in, Gadjah Mada University Press. Yogyakarta, 1992.

F. Winarno, K. "Pangan, Gizi", Jakarta: PT. Gramedia Pustaka Utama, pp. 106-109, 2002.

E.B. Pantastico, "Fisiologi Pasca Panen", Universitas Gadjah Mada, Yogyakarta, 1986.

F. İçi, H. Yildiz, T. Baysal, "Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice", Journal of Food Engineering, vol. 85, pp. 410-417, 2008.

H. Bozkurt, F. Icier, "The change of apparent viscosity of liquid whole egg during ohmic and conventional heating", Journal of Food Process Engineering, vol. 35, pp. 120-133, 2012.

H. Yildiz, F. Icier, T. Baysal, "Changes In Β‐Carotene, Chlorophyll And Color Of Spinach Puree During Ohmic Heating", Journal of food process engineering, vol. 33, pp. 763-779, 2010.

http://unmasmataram.ac.id/wp/wp-content/uploads/13.Ni-Wayan-Putu-Meikapasa-dan-I-Gusti-Ngurah-Octova-Seventilofa.pdf. GaneÇ Swara Vol. 10 No.1 Maret 2016. Accessed on 2018 March 10th.


Refbacks

  • There are currently no refbacks.


 

 
  
 

 

  


About IJSBAR | Privacy PolicyTerms & Conditions | Contact Us | DisclaimerFAQs 

IJSBAR is published by (GSSRR).