Shivmurti Srivastav

Changes in Chemical Properties of Food Product in Ohmic Heating Shivmurti Srivastav

The main purpose of this User Defined Project is to study the changes in chemical properties of liquid food such as acidity, fat content, protein denaturation, TSS, pH, etc. occurring due to ohmic heating in different types of liquid food products by comparing the ohmically heated product to conventionally heated and raw products. The ohmic heating is also done at different voltages so as to compare among them their chemical properties. We reviewed the literatures and papers of previous researches done by several researchers across the globe working on this type of projects and found out that some properties of food material such as electrical conductivity, pH of food, solid content, presence of ions etc. are very important for the feasibility of ohmic heating process so we tried to determined the electrical conductivity and system performance coefficient of the product under test. We have designed a cylindrical glass (Borosilicate) heating chamber for liquid food which has the provision of detecting temperatures at 05 different locations inside it using PT100 sensors and SS316 electrodes. The chamber along with the heater setup is used to conduct the tests on different liquid food