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Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS)


Article Title: Performance Evaluation of Ohmic Heating Under a Static Medium on the Pasteurization and Quality Parameters of Palm Wine (Raphia Hokeri)
by Onwuka U. Nelson

Five hundred ml of Palm wine(Raphia hokeri) were procured fresh and then treated with 0.0g,0.1,0.2,0.3,0.4,0.5,0.6,0.7,0.8,0.9 g Sodium Chloride(NaCl) and kept for 10 mins, then subjected to Ohmic heating at 120 V with Cu/Al as electrodes for 5,10,15 and 20mins respectively. The yeast levels were monitored for each sample experiment at 5 mins intervals ,while temperature attained was measured with Omega thermometer data logger..The ionic strength titrable acidity ,brix level and alcohol content were also determined during storage of the wine samples at 7th ,14th and 21st days of storage .Regression analysis conducted showed that heating time had always positive effect(B2) ,while temperature effect varied significantly(B1).The addition of NaCl increased the destruction rate for the yeast ,and the rate increased as the concentration of NaCl increases .Destruction rate (0.6g-0.9g)was (13.516-3.190) x 104 cell/ml/min. and the yeast cells were destroyed within 10min.The alcohol content of the non ohmic heated samples(citrl 1) increased from 2.16 to 13.06% while the Ohmic heated samples were less at 1.61-2.16% The brix, TTA, ionic strength varied too. Test on sensory qualities after 21 days showed that freshly procured wine were better but palm wine with addition of NaCl were better than those without NaCl, indication that Ohmic heating alone at this regime cannot pasteurize palm wine well.
Keywords: palm wine, ohmic heating, pasteurization, yeast and quality parameters
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ISSN: 2141-7016

Editor in Chief.

Prof. Gui Yun Tian
Professor of Sensor Technologies
School of Electrical, Electronic and Computer Engineering
University of Newcastle
United Kingdom



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