A temperature-controlled water bath (Lauda, RM 12, Brazil) was connected to the ohmic cell to cool the sample after heating. The samples were heated to 85 °C for 3 min. These conditions were chosen considering studies carried out by Kumar, Mohan, and Murugan (2008) that showed that polyphenoloxidase enzyme from acerola loses stability at temperatures above GSI-IX datasheet 75 °C. The aforementioned authors found that a heat treatment at 85 °C for 3 min reduces the enzyme activity to values close to 10%. The samples were heated at voltages determined by a factorial design. When the sample reached the desired

temperature, the voltage was reduced of approximately 50% to maintain the temperature constant during 3 min. After this time, the water bath was turned on and cool water passed through the water jacket of the cell. A central composite rotatable design was used to design the tests for the ohmic heating process, considering two variables: the solids content of the pulp (2–8 g/100 g) and the heating voltage (120–200 V). The statistical design consisted of a 22 factorial with four axial points and four center points, giving a total of twelve combinations. The experimental Selleck APO866 design is shown in Table 1, where X1 and X2 are the real values of the heating voltage and the solids content of the pulp, respectively. The dependent variables were the ascorbic acid degradation (DAA) and total vitamin C degradation (DVTC). The

solids content was chosen as independent variable because it affects the electrical conductivity of the product. The rate of ohmic heating is directly proportional to the square of the electric field strength and the electrical conductivity. Changing the rate of the ohmic heating results in different times of heating and this may influence on vitamin C degradation. The statistical analyses were carried out using Statistica® 5.0 (Statsoft Inc., Tulsa, OK, USA). The conventional heating processing was carried out in a 200 mL Pyrex glass vessel equipped with a water jacket. Two thermostatic water baths (Lauda, model T Alemanha; Lauda, RM 12, Brazil) were used to heat and cool the samples. Hot

water (86 °C) circulated in the jacket of the vessel to heat the sample, and refrigerated water (4 °C) was used to cool it rapidly at the end of the heat treatment. The vessel was kept on a magnetic stirrer (Instrulab, Model ARE, Glutamate dehydrogenase Brazil) to promote agitation of the acerola pulp during heating. Samples with 2.00, 2.88, 5.00, 7.12 and 8.00 g/100 g of solids content were heated to 85 °C and kept at this temperature for 3 min. During the experiments, the temperature was monitored using type T thermocouples and a data acquisition system (Novus, model Field logger, Brazil), which was linked to a computer. The vitamin C content of the samples before and after the heating process was determined using a high performance liquid chromatograph (Perkin Elmer Corp., Series 200, Norwalk, CT, USA).