Comparative Study Of Ohmic And Conventional Heating Effect On Physicochemical Properties Of Palm Wine (Raphia Hookerl)

ABSTRACT

Palm wine (Raphia hooker!) was treated with 0.2g, 0.3q, 0.4g, O.5g salt and kept on the shelf for 1pmin and 500m1 of palm wine treated without salt was subjected to Ohmic and conventional heating for 5, 10, 15 and 20mm. yeast count and temperature were measured for 5mm interval. Ionic strength, titratable acidity, brix level were also determined during storage. The destruction rate of the conventional heated samples were higher than the ohmic heated sample and ranged from 0.9344 to 0.692 (X104)cell/ml/min against 0.8393 and O.61889(X104)cell/ml/min for 0.2g and 0.4g salt respective. Analysis of alcohol content showed that conventional heated samples had 20.3%, 17.1% while Ohmic heated samples had 14.9%, 11.34% for 0.2g and 0.5g salt respectively. Brix level, pH and ionic strength decreased with storage time and titratable acidity increased with storage time. The sensory evaluation showed that ohmic heated sample without salt retained their colour than sample heated conventionally without salt. The sample treated with the different concentration of salt were preferred to those samples without salt.