Abstract
The ohmic heating process is one of the novel electrical heating methods that are considered as fast, homogeneous and efficient heating. In this study, the details of the relationship between electrical conductivity (EC)-Temperature (Temp) and ECpH-Temp at different Total Soluble Solid Content (TSSC) and different pH values were examined. Especially, the study explains details of the electrical conductivity value due to pH change (2, 2.5, 3, 3.5) and expressing EC change depending on the pH value of fruit and vegetable juices. At constant pH, EC values decrease with increasing TSSC values (10%, 20%, 30%, 40%, 50%, 60%) and decrease with increasing pH at constant TSSC value. When the relationship between Temp-EC is analyzed that the EC value increases as Temp increases in all cases and this increase is linear. It was found that the Temp-EC relationship was in high compatibility with an R2 value above 0.97. Also, in the Temp-ECpH relationship, the R2 value was found to be an acceptable value above 0.95. Key words: Ohmic heating, electrical conductivity, pH, TSSC, mathematical model.