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Abstract Pomegranate juice having 17.5% total soluble solids (TSS) content was evaporated to 40%TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5 V/cm, 10 V/cm and 12.5 V/cm) and vacuum evaporation (VE) methods.… Click to show full abstract
Abstract Pomegranate juice having 17.5% total soluble solids (TSS) content was evaporated to 40%TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5 V/cm, 10 V/cm and 12.5 V/cm) and vacuum evaporation (VE) methods. Thermodynamics’ first law and second law analyses were conducted for different TSS contents (20–40%) by taking into account of two different control boundaries; in terms of process boundary (PB) and system boundary (SB). Energy efficiency, specific water removal rate (SWRR) and exergy efficiency reached maximum values for 30% TSS content, then it decreased. It was determined that energetic and exergetic efficiencies of SB were lower than those of PB. For the same TSS content, exergy efficiency value increased and improvement potential (IP) value decreased as the voltage gradient increased. Since highest energy consumption (5844.20 ± 29.89 J) was determined at 40% TSS content for 7.5 V/cm (p
Journal Title: Journal of Food Engineering
Year Published: 2017
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