Investigation of Colour Values in Mulberry Molasses Obtained by Ohmic Evaporation Process
DOI:
https://doi.org/10.24925/turjaf.v12i11.1872-1877.6499Keywords:
Ohmic, Evaporation, Color, Physical quality, VoltageAbstract
Evaporation process is the physical removal of water contained in the liquid food product. In this process, undesirable component formation, quality loss and aroma losses occur as a result of traditional heating techniques. Therefore, with developing technology, traditional food processing practices are being replaced by alternative techniques. The most important of these techniques is the ohmic heating process. Ohmic heating process is based on the principle of heating the product by passing alternating current between two electrodes. The main objective of this study was to investigate the colour values of mulberry molasses obtained by using three different voltage gradients. The samples were evaporated by ohmic evaporation under atmospheric conditions at three different voltage gradients from 22.2% Water Soluble Dry Matter (WSS) content to 68% WSS. L*, a*, and b* colour values of the samples were measured. Some colour indexes such as whiteness and browning were calculated from the obtained L*, a*, and b* values. When whiteness index (WI) and browning index (BI) were examined, the highest values were obtained in the conventional method, while the lowest values were obtained at a voltage gradient of 15 V/cm. It was determined that the total colour change value varied between 3.73-8.97, the lowest colour change value was obtained by the conventional method and this value increased with rising voltage gradient. As a result, when the mulberry molasses samples were examined in terms of colour changes, it was found that they were generally adversely affected by the increase in voltage gradient However, it is thought that relatively lower voltage ohmic evaporation process can be used in terms of colour values, which is one of the leading physical quality values.
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