Use of ohmic heating as an alternative method for cooking pasta
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.101, sa.13, ss.5529-5540, 2021 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 101 Sayı: 13
- Basım Tarihi: 2021
- Doi Numarası: 10.1002/jsfa.11203
- Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Derginin Tarandığı İndeksler: 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
- Sayfa Sayıları: ss.5529-5540
- Anahtar Kelimeler: electrical conductivity, quality criteria, energy consumption, voltage gradient, SEM images, sensory test
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
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.