Quality preservation of orange concentrate by using hybrid ohmic – Vacuum heating

•Orange juice was concentrated by hybrid ohmic-vacuum heating system, successfully.•Vitamin C of concentration samples with OHVC is higher than the OHAC and CVH.•Changes of pH and total phenol under OHVC are less than the OHAC and CVH.•The vacuum treatment had significant effect on the process time...

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Bibliographic Details
Published in:Food chemistry 2019-08, Vol.289, p.292-298
Main Authors: Darvishi, Hosain, Mohammadi, Pedram, Fadavi, Ali, Koushesh Saba, Mahmoud, Behroozi-Khazaei, Nasser
Format: Article
Language:English
Subjects:
Antioxidant
Evaporation
Ohmic heating
Vacuum
Vitamin C
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Summary:•Orange juice was concentrated by hybrid ohmic-vacuum heating system, successfully.•Vitamin C of concentration samples with OHVC is higher than the OHAC and CVH.•Changes of pH and total phenol under OHVC are less than the OHAC and CVH.•The vacuum treatment had significant effect on the process time and the heating rate in high voltage gradient (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.03.043