Fereshteh Nemati - MS student Department of Food Science and Technology, School of Agriculture, Shiraz University
Mohammad-Taghi Golmakani - Assistant professor Department of Food Science and Technology, School of Agriculture, Shiraz University
Mehrdad Niakousari - Assistant professor Department of Food Science and Technology, School of Agriculture, Shiraz University
Gholamreza Mesbahi - Assistant professor Department of Food Science and Technology, School of Agriculture, Shiraz University

Electrical conductivity has an important role in extraction and synthesis of flavor compounds using ohmic heating system. The aim of this work was evaluating the effects of different salt types andconcentrations (LiCl, NaBr, KCl and NaCl) on solubility, electrical conductivity and heating rate of synthesizing flavor compounds. LiCl showed the highest solubility (8.5 % (w/w)), electrical conductivity (1208(s/cm)) and heating rate (6.1(°C/min)). Although NaCl has good response inaqueous medium, but it is not well in organic solvent. The experimental values of solubility, electricalconductivity and heating rate were found to improve with an increase of the concentration of salts from 0.25 % to 3 % (w/w). Generally, higher concentration of LiCl can be a good choose for synthesis of flavor compounds by ohmic heating system.

Electrical conductivity, Flavor compounds, Heating rate, Ohmic heating system,Solubility