{"title":"Optimization of process variables of continuous type ohmic heating for milk\npasteurization","authors":"Anupam Amitabh, S. Jain, Vishal Kumar","doi":"10.33785/IJDS.2019.V72I02.007","DOIUrl":null,"url":null,"abstract":"© Abstract: Experiments were conducted according to Box Behnken Design for optimization of ohmic heating (OH) for pasteurization of milk (fat content: 3 per cent, 4.5 per cent, and 6 per cent) in a continuous type ohmic heating unit. The three OH process variables were fat content of milk, applied voltage and inlet temperature of milk. Optimum conditions obtained by numerical optimization were fat content of 5per cent, applied voltage 30 V and feeding temperature of 40 o C in order to obtain optimized yield as final temperature (T) – 72 o C; and specific performance coefficient (SPC) - 79.89 with desirability of","PeriodicalId":179606,"journal":{"name":"Vol 72, No 2 (2019)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2019-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Vol 72, No 2 (2019)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33785/IJDS.2019.V72I02.007","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
牛奶巴氏灭菌连续式欧姆加热工艺变量的优化
©摘要:根据Box Behnken设计,在连续式欧姆加热装置中对牛奶(脂肪含量:3%,4.5%和6%)进行了优化欧姆加热(OH)实验。三个OH过程变量是牛奶的脂肪含量、施加电压和牛奶的入口温度。通过数值优化得到的最佳产率条件为:脂肪含量5%,施加电压30 V,加料温度40℃,最终温度(T) - 72℃;比性能系数(SPC) - 79.89,可取性为
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