Affiliation:
1. Department of Processing and Food Engineering, College of Agricultural Engineering, Rajendra Agricultural University, Pusa, Bihar, India
Abstract
Abstract
Optimization of process variables for ohmic heating (OH) of fish steaks was done by response surface methodology according to Box–Behnken design. The low and high levels of the variables were 3 and 7 min for processing time; 55 and 75 V for applied voltage and 10 and 15 mm for product thickness. Responses studied comprised colour, temperature, hardness, water activity and organoleptic score. It was found that effects of time and applied voltage were significant on all responses. Optimum conditions (desirability = 0.820) obtained by numerical optimization were processing time, 5.75 min; voltage, 75 V and product thickness, 14.4 mm to achieve maximum colour variation, temperature and organoleptic score and lower hardness and water activity. Corresponding to the optimum conditions, the predicted value for temperature was 71.88°C, colour 49.85, hardness 1.125 kg, water activity 0.772 and overall acceptability 7.891.
Subject
Engineering (miscellaneous),Food Science,Biotechnology
Reference41 articles.
1. The influence of field strength, sugar and solid content on electrical conductivity of strawberry products;J Food Process Eng,2003
2. Shape and conductivity effects in the ohmic heating of foods;Chem Eng Res Des,1989
3. Ohmic heating of Japanese white radish Raphanus sativus L;Int J Food Sci Technol,1995
4. Frequency and voltage effects on enhanced diffusion during moderate electric field (MEF) treatment;Innovative Food Sci Emerging Technol,2003
5. Use of OH for aseptic processing of food particulates;Food Technol,1992
Cited by
2 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