چکيده

In this study, induction energy heating was used for the pasteurization of milk. In this method, the electromagnetic elements cause the fast heating process in the milk. In other words, the milk dish acts as the second coil of electrical transformer and enables the passing of direct electricity current. In this research, the raw cow milk was pasteurized by induction energy heating in 3 optimum conditions. Then organoleptic tests of pasteurized milk were done by a taste panel with rating method. The results showed that the selected sample with the representative organoleptic characteristic was the induction energy heating pasteurized milk in intensity of 1,600 watts of electricity transmission with 30 seconds storage time at 84 ° C with supporting surface equal 23 cm. Thus, induction energy heating pasteurization in comparison of conventional plant has been preferred due to its superiority sensory Characterization and it can be a great alternative to conventional energy consumption.