Ohmic processing of liquid whole egg, white egg and yolk

The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electricalconductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on alaboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperaturethrough to pasteurization temperature (19 – 60℃). In all cases, the linear temperature dependent electrical conductivityrelations were obtained. Conductivity measurements of liquid egg indicated that white egg is highly conductive compared toyolk and whole egg. The system performance coefficients for liquid egg samples were in the range of 0.814 to 0.857. Ohmicheating revealed better colour values from the values of heated samples for convectional heating.Keywords: egg, Ohmic heating, electrical conductivity, colou

Assessment of sedimentation rate in sensitive coastal habitats of the Persian Gulf and Sea of Oman (Case study: Lark Island, Qeshm Doha Jetty)

Coastal areas represent the most vulnerable regions of the ocean. Thus, the identification and estimation of sedimentation rates in the sensitive coastal habitats of Qeshm and Lark islands were conducted during 2022-2023. The diving team identified three habitats consisting of natural structures in the north of Larak Island, characterized by the predominance of Acropora sp., and one habitat featuring flora and fauna originating from human-made structures (Doha Qeshm Jetty). These habitats, resembling those on Larak Island but on a smaller scale, were mapped using ArcGIS software 10.1. Three sediment traps were placed at 500-meter intervals in each station to cover each habitat comprehensively. The minimum and maximum sedimentation rates were measured at Larak Islands (St3) with 28 and Doha Qeshm Jetty with 196 (g/m2/day), respectively. Additionally, the minimum and maximum concentrations of suspended substances in the water column, ranging from 9.44 to 21.31 (mg/lit), were observed at these two stations during autumn. The freshness of Acropora sp. served as an indicator in all four habitats, potentially reflecting either the negligible impact of sedimentation rates on communities or the resilience of these communities to sedimentation during the study perio