The potential applications of this technique in the food industry are very wide and include blanching, evaporation, dehydration, fermentation and pasteurization (FDA., 2000 and Sarang et al., 2008). l-ascorbic acid (AA) is one of the most important natural antioxidants supplied by fruits and vegetables; it is the main biologically active form of vitamin C. This vitamin, present in high levels in the acerola pulp, is used as a quality index because it is very sensitive to degradation during processing

and storage ( Lee & Kader, 2000). The degradation of vitamin C occurs under both aerobic and anaerobic conditions. The first case is characterized by the reversible oxidation of AA to l-dehydroascorbic acid (DHA), selleck inhibitor which also exhibits biological

activity. Further irreversible oxidation of DHA generates diketogulonic acid (DCG), which has no biological function. The degradation of vitamin C under anaerobic condition is not yet elucidated due to its complexity ( Fennema, 1996). Vitamin C is most sensitive AZD8055 datasheet to destruction when the product is subjected to adverse handling and storage conditions. Losses are increased by extended storage, high temperatures, low relative humidity, physical damage, and chilling injury ( Lee & Kader, 2000). The objective of this study is to evaluate the degradation of vitamin C in acerola pulp after thermal processing by both ohmic and conventional heating. The ohmic heating technology was studied using a Central Composite Rotatable Design in which the variables evaluated were the total solids content of the pulp (2–8 g/100 g) and the heating voltage (120–200 V; electric field strength 21–36 V cm−1). Acerola Selleck Osimertinib pulp, supplied by Mais Fruta Company, was received frozen in packs of 100 g and was stored at −18 °C for later analyses. The samples were diluted by adding deionized water to adjust the total solids content to five different amounts (ranging from 2.0 to 8.0 g/100 g) and then homogenized using a magnetic stirrer

(Instrulab, Model ARE, Brazil). The experimental setup comprises a power supply, a variable transformer (Sociedade Técnica Paulista LTDA, model Varivolt, Brazil), a stabilizer (Forceline, model EV 1000 T/2-2, Brazil), a data acquisition system, a computer and an ohmic cell. The experimental apparatus is schematically shown in Fig. 1. The voltage across and the current through the ohmically heated sample were measured using voltage and current transducers. The temperature was monitored by two temperature sensors (Novus, model pt-100, Brazil). These variables were recorded at constant time intervals by a data logger (Novus, model Field logger, Brazil) linked to a computer. The ohmic cell was made of a 400 mL Pyrex glass vessel and was equipped with a water jacket. The lid of the vessel contained four ports for temperature sensors and two ports for the electrodes. The electrodes were made of platinum with cross-sectional areas of 7.0 cm2.