Abstract In the present study, ohmic and conventional heating methods were applied to concentrate sour cherry juice. The heating rate of ohmic method increased ten-fold compared with conventional heating. The temperature gradient showed a 1.5 °C difference between the temperatures of the medium in the vicinity of the two electrodes. The electrical conductivity of sour cherry juice at voltage levels of 30–50 V ranged from 0.70 to 2.52 S/m. The higher values belonged to the end of the process and lower voltages. Acidity measurement showed no significant difference among the applied voltages in ohmic heating with the exception of 35 V. The effect of conventional heating on the color change of sour cherry juice was more than that of ohmic heating.

中文翻译：

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酸樱桃汁浓缩中的欧姆加热和常规加热方法：质量和工程因素

摘要 在本研究中，采用欧姆加热和常规加热方法来浓缩酸樱桃汁。与传统加热相比，欧姆法的加热速率提高了十倍。温度梯度显示两个电极附近介质的温度相差 1.5 °C。电压为 30-50 V 的酸樱桃汁的电导率范围为 0.70 至 2.52 S/m。较高的值属于过程结束和较低的电压。酸度测量表明，除 35 V 外，在欧姆加热中施加的电压之间没有显着差异。常规加热对酸樱桃汁颜色变化的影响大于欧姆加热。