Use of ohmic heating as an alternative method for cooking pasta
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.101, no.13, pp.5529-5540, 2021 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 101 Issue: 13
- Publication Date: 2021
- Doi Number: 10.1002/jsfa.11203
- Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
- Page Numbers: pp.5529-5540
- Keywords: electrical conductivity, quality criteria, energy consumption, voltage gradient, SEM images, sensory test
- Süleyman Demirel University Affiliated: Yes
Abstract
BACKGROUND In this study, the alternative method of ohmic heating (OH) was applied to investigate its potential usage in the cooking process for pasta and its comparison with the conventional method. For this purpose, OH was operated at four different voltage gradients (10, 20, 30, 40 V cm(-1)). The electrical conductivity of pasta sigma (S m(-1)) was calculated for the temperature range 22-95 degrees C and a three-phase linear relation between sigma and temperature was determined.