# Effect of ohmic heating on the rheological characteristics and electrical conductivity of mulberry (morus nigra) puree
> Hardinasinta G.

URL kanonis: https://discover.unhas.ac.id/publications/effect-of-ohmic-heating-on-the-rheological-characteristics-and-electrical-conduc
Jurnal / Konferensi: Polish Journal of Food and Nutrition Sciences
Tahun terbit: 2021
DOI: https://doi.org/10.31883/pjfns/140151
ISSN: 12300322
Kuartil SJR: Q2
Citations: 7

## Authors
- Hardinasinta G.

## Abstract
The effect of temperatures (30-90C) and concentrations (50% and 100%) on rheological parameters of mulberry puree processed with ohmic heating (OH) were evaluated. The electrical conductivities of mulberry puree ranged from 0.022 to 0.102 S/m for 50% puree and 0.052 to 0.185 S/m for 100% puree. The best model for rheological parameters of mulberry puree was the power law model (R>0.90). The effects of OH treatment and temperature of puree on the flow behavior index (n) were insignificant (p0.05). However, a significant difference (p<0.05) between consistency coefficient (K) of OH-treated and control sample was observed in 100% puree. The pseudo activation energy (E a ) of ohmic-treated puree was 9.67 kJ/mol for 50% puree and 3.69 kJ/mol for 100% puree, both of these values were significantly lower than that of the unprocessed 100% puree (16.07 kJ/mol). The obtained E a indicates that after undergoing ohmic heating pretreatment, consistency coefficient of mulberry puree became less sensitive to temperature.

## Keywords
- Rheology
- Food science
- Joule heating
- Chin
- Materials science
- Chemistry
- Composite material
- Biology
- Anatomy

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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