Use of ohmic heating assisted evaporation in sumac syrup production: Effects on quality parameters and process conditions

Year 2025, Volume: 7 Issue: 3, 404 - 412, 30.09.2025

Merve Tuğçe Tunç Odabaş , Halil İbrahim Odabaş , Cemallettin Baltacı

https://doi.org/10.51435/turkjac.1755208

Abstract

This study aims to investigate the effects of ohmic heating assisted evaporation on the production of sumac syrup. To achieve this, both conventional evaporation and ohmic heating assisted evaporation methods were employed. Two different voltage gradients – 20 V/cm (188 V) and 25 V/cm (235 V) – were applied during the ohmic assisted evaporation process. The experimental design included the analysis of physicochemical parameters, HMF (5-hydroxymethylfurfural) content, antioxidant properties, rheological characteristics, energy consumption and other process conditions. There were no significantly differences in the antioxidant properties or HMF levels between the samples produced with ohmic heating assisted and conventional evaporation methods. However, in terms of energy efficiency, the energy consumption during the ohmic heating assisted evaporation (121.93±5.98 and 95.00±3.08 kj for 20 and 25 V/cm) process was approximately eleven times lower than that of the conventional method (1331,00±101,82 kj). Furthermore, the results demonstrated that ohmic heating assisted evaporation preserved the quality attributes of sumac syrups, while significantly reducing energy consumption, CO₂ emissions, and key process parameters.

Keywords

HMF , ohmic heating , sumac syrup , vacuum evaporation.

Sumak ekşisi üretiminde ohmik ısıtma destekli evaporasyonun kullanımı: Kalite parametreleri ve proses koşulları üzerindeki etkileri

Abstract

Bu çalışma ile ohmik ısıtma destekli evaporasyonun sumak şurubu üretimi üzerindeki etkilerinin incelenmesi amaçlanmıştır. Bu amaçla hem geleneksel evaporasyon hem de ohmik ısıtma destekli evaporasyon yöntemleri kullanılmıştır. Ohmik ısıtma destekli evaporasyon işleminde 20 V/cm (188 V) ve 25 V/cm (235 V) olmak üzere iki farklı voltaj gradyanı uygulanmıştır. Çalışmada, örneklerin fizikokimyasal parametreleri, HMF (5-hidroksimetilfurfural) miktarları, antioksidan özellikleri, reolojik karakteristikleri ve uygulanan metotların enerji tüketimi ile diğer proses parametreleri incelenmiştir. Ohmik ısıtma destekli ve geleneksel evaporasyon yöntemleriyle üretilen sumak şurupları arasında antioksidan özellikleri veya HMF miktarları açısından önemli bir farklılık bulunmamıştır. Ancak enerji verimliliği açısından incelendiğinde, ohmik ısıtma destekli evaporasyon işlemi sırasında enerji tüketiminin (20 ve 25 V/cm için sırasıyla 121,93±5,98 ve 95,00±3,08 kj), geleneksel yönteme göre (1331,00±101,82 kj) yaklaşık on bir kat daha düşük olduğu hesaplanmıştır. Elde edilen sonuçlar incelendiğinde, ohmik ısıtma destekli evaporasyon ile üretilen sumak ekşilerinin kalite özelliklerini korunurken, enerji tüketimini, CO₂ emisyonlarını ve proses parametrelerinin önemli ölçüde azaldığını göstermiştir.

Keywords

HMF , ohmik ısıtma , sumak ekşisi , vakum evaporasyon

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