All of the data are expressed as
mean and standard deviation values from three replicate measurements for
different heating conditions. The ANOVA and Duncan test were used to analyses the effect of salt content, voltage
gradient and electrode type on selected properties at the 5% significance level
(p?0.05). The statistical evaluation was performed by using software SPSS V.18.
Also, the software Table Curve 3D, V4 was used to plotting 3D view of the
relationship of parameters and extraction of regression equations.
specific exergy required for the ohmic concentration of tomato juice is shown in
Fig. 3. For all electrodes, exergy
consumption decreased significantly (p0.05) at the same heating condition. The minimum specific
exergy consumption of 316L St and Br
electrodes was obtained 2.73 (MJ/kg water evp) and 2.85 (MJ/kg water evp),
respectively, at high voltage gradient (11 V/cm).
Fig. 4 demonstrated
that the exergy efficiency increased with
increasing of voltage gradient and salt content (p