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Vahedi Torshizi, Mohammad, Azadbakht, Mohsen, Kashaninejad, Mahdi. (1404). Evaluating the effects of the ohmic process on the physicochemical properties of sour orange juice using principal component analysis. , 1(2), 106-114. doi: 10.22069/bere.2025.23950.1028
Mohammad Vahedi Torshizi; Mohsen Azadbakht; Mahdi Kashaninejad. "Evaluating the effects of the ohmic process on the physicochemical properties of sour orange juice using principal component analysis". , 1, 2, 1404, 106-114. doi: 10.22069/bere.2025.23950.1028
Vahedi Torshizi, Mohammad, Azadbakht, Mohsen, Kashaninejad, Mahdi. (1404). 'Evaluating the effects of the ohmic process on the physicochemical properties of sour orange juice using principal component analysis', , 1(2), pp. 106-114. doi: 10.22069/bere.2025.23950.1028
Vahedi Torshizi, Mohammad, Azadbakht, Mohsen, Kashaninejad, Mahdi. Evaluating the effects of the ohmic process on the physicochemical properties of sour orange juice using principal component analysis. , 1404; 1(2): 106-114. doi: 10.22069/bere.2025.23950.1028

Evaluating the effects of the ohmic process on the physicochemical properties of sour orange juice using principal component analysis

Biosystems Engineering and Renewable Energies
دوره 1، شماره 2، آذر 2025، صفحه 106-114    اصل مقاله (485.13 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.22069/bere.2025.23950.1028
نویسندگان
Mohammad Vahedi Torshizi1؛ Mohsen Azadbakht* 1؛ Mahdi Kashaninejad2
1Department of Biosystem Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده
In this study, the effects of the ohmic heating process at various voltage gradients (5, 7.5, and 10 V cm-1) were investigated on the physicochemical and color properties of sour orange juice, considering various weight loss levels (10%, 20%, and 30%). Principal component analysis (PCA) was used to analyze the data and differentiate quality characteristics among the samples. Variables, including flavonoids, total phenols, color indices (L*, a*, and b*), pH, soluble solids, browning index, and total color change, were measured as key quality indicators. The results showed that a 10% weight loss under a 5 V cm-1 voltage gradient led to better preservation of bioactive compounds and the natural color of the product. In contrast, higher weight loss and the application of higher voltage gradients (especially 10 V cm-1) caused degradation of bioactive compounds, increased soluble sugars, and intensified browning. The 7.5 V cm-1 voltage gradient showed a more balanced performance compared to the other two. These findings indicate that the optimal combination of a low voltage gradient with limited weight loss yields the best results in maintaining the nutritional and visual quality of sour orange juice. This method can be used as an efficient approach in the industrial processing of natural extracts to preserve nutritional value and visual appeal.

تازه های تحقیق
  • Ohmic heating with low voltage and 10% weight loss preserved flavonoids and color.
  • High voltage and 30% weight loss led to browning and less bioactive compounds.
  • PCA analysis separated quality attributes by voltage and weight loss combinations.
  • A 7.5 V/cm voltage gradient balanced nutritional value and color changes.
کلیدواژه‌ها
Ohmic processing؛ Physicochemical properties؛ Sour orange juice؛ Weight loss percentage
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