Paper
Energy Analyses and Mathematical Modeling in Drying of Tomato Juice with Ohmic Heating Method
- Authors:
- Ahmad Taghizadeh; Adel Hosainpour; Ali Motevali; Hosain Darvishi
- Abstract
- The tomato (Lycopersicum esculentum) juice was condensate in a laboratory scale ohmic heater at different voltage gradients of 6, 8, 10, 12 and 14 V/cm. The condensation data were fitted to three mathematical models, Page, Logarithmic, and Midilli models. The results showed that voltage gradient significantly influenced the total heating time and energy efficiency of ohmic processing. Three statistical tools were used to quantify the goodness of fitting: the coefficient of determination (R2), the reduced chi-square (χ2) and root mean square error (RMSE). Although the Midilli model showed the best fit, the Page model was selected, since it had almost a similar performance but the model is simpler with two parameters instead of four. Increasing the voltage gradient resulted in a considerable increase in average energy efficiency and it was in the range of 50.91 to 75.44 %.
- Keywords
- Ohmic Heating, Modeling, Energy Efficiency, Tomato Juice
- StartPage
- 1
- EndPage
- 6
- Doi
- 10.18005/JAEB0201001