| Registro completo |
| Provedor de dados: |
CIGR Journal
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| País: |
China
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| Título: |
Application of the Response Surface Method in the Analysis of Ohmic Heating Process Performance in Sour Orange Juice Processing
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| Autores: |
Azadbakht, Mohsen
Vahedi Torshizi, Mohammad
Kashaninejad, Mahdi
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| Data: |
2020-10-12
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| Ano: |
2020
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| Palavras-chave: |
Sour orange juice
Ohmic method
Response surface method
Modeling
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| Resumo: |
Three voltage gradients (8.38, 10.83, and 13.33 V cm-1) and three weight loss percentages (10, 20, and 30 percent) were examined; also the system performance coefficient, input current, heating process duration, power consumption and electrical conductivity investigated. The response surface method was also used for modeling s and optimization. For the response surface method, weight loss percentage and voltage gradient were selected as independent variables; and factors system performance coefficient, heating process duration, input current, power consumption and electrical conductivity were selected as responses. According to results, all obtained models were significant for responses factors, but the voltage gradient and weight loss percentage were insignificant for all factors except the electrical conductivity and power consumption. The best model was a quadratic model against interaction for the system performance coefficient, input current and power consumption; and the linear model against mean was the best model for electrical conductivity and heating time.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.cigrjournal.org/index.php/Ejounral/article/view/6057
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| Editor: |
International Commission of Agricultural and Biosystems Engineering
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| Relação: |
http://www.cigrjournal.org/index.php/Ejounral/article/view/6057/3395
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| Formato: |
application/pdf
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| Fonte: |
Agricultural Engineering International: CIGR Journal; Vol. 22 No. 3 (2020): CIGR Journal; 250-261
1682-1130
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| Direitos: |
Copyright (c) 2020 Agricultural Engineering International: CIGR Journal
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