Use of ohmic heating as an alternative method for cooking pasta


Turgut Y., TURGUT S. S. , KARACABEY E.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2021 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası:
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1002/jsfa.11203
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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.