摘要：In recent years, ohmic heating is applied as an alternative technique in heating of pumpable foods. The use of ohmic heating in preheating of Maraş ice cream mix which is traditional ice cream in Turkey and has very high consistency before pasteurization increases the process efficiency. In this study, Maraş type ice cream produced in continuous system in a modern ice cream plant was used as a material. Ice cream mix was supplied before pasteurization step. Standard type ice cream was used for comparison of the results. The ice cream mixes was heated ohmically from 4°C to 80°C in the range of 20-60 V/cm voltage gradient. The ohmic heating and the change of electrical conductivities by temperature were obtained. The viscosity measurements of the ice cream mixes were made in 60, 70 and 80°C by Brookfield viscosimeter. Experimental data were evaluated according to power law model. It was obtained that the reological constants (K, n) of Maraş type ice cream mix were higher than standard type ice cream mix and changed by temperature. In the electrical properties it was obtained that fat content and temperature was effective in electrical conductivity values and the electrical conductivity of the standard type ice cream mix was lower than that of the Maraş type ice cream mix.
关键词：Maraş type ice cream; electrical properties; reological properties
