Evaluating the Feasibility of Ohmic Cooking for Home Meal Replacement Curry: Analysis of Energy Efficacy and Textural Qualities

Author:

Soisungwan Salinee1,Khampakool Apinya1,You SangGuan1,Park Woo Jung1,Park Sung Hee2

Affiliation:

1. Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon-do25457, Korea (the Republic of)

2. Department of Food Science and Technology, Seoul National University of Science and Technology, Nowon-gu, Seoul01811, Korea (the Republic of)

Abstract

AbstractThe feasibility of ohmic heating was tested for cooking instant home meal replacement (HMR) curry mixture. A curry mixture (curry powder, spam, carrot, potato, and water) was ohmically heated to 100 °C using different electric fields (9, 12, 15, and 18 V/cm). Temperature come-up time to 100 °C of curry soup were 5.27 ± 0.63, 3.15 ± 0.39, 2.28 ± 0.19, and 1.67 ± 0.24 min at the electric fields of 9, 12, 15, and 18 V/cm, respectively. The come-up time was decreased as a function of enhanced electric fields (P < 0.05). In terms of energy efficacy, the highest electric field (18 V/cm) resulted in the most efficient system performance coefficient (SPC), with a score of 0.62. In terms of textural qualities, cooking at 15 V/cm of carrot and potato the hardness was 3.41 ± 0.69 N and 1.04 ± 0.18 N, respectively, that resulted in the ideal level of hardness. Our study proposed the positive feasibility of ohmic heating to cook HMR curry soup.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Reference134 articles.

1. Effect of ohmic heating on polyphenol oxidase activity, electrical and physicochemical properties of fresh tender coconut water;Int J Food Eng,2016

2. Optimal cooking time of noodles related to their notch sensitivity;J Texture Stud,2006

3. Blanching of strawberries by ohmic heating: effects on the kinetics of mass transfer during osmotic dehydration;Food Bioprocess Technol,2008

4. Analysis of heat transfer during ohmic processing of a solid food;J Food Eng,2009

5. Thermo-physical properties of cooked ham;Int J Food Prop,2005

Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3