TY - JOUR
T1 - Ohmic cooking of instant rice cake soup
T2 - energy efficiency and textural qualities
AU - Soisungwan, Salinee
AU - Khampakool, Apinya
AU - You, Sang Guan
AU - Park, Sung Hee
N1 - Publisher Copyright:
© 2019, The Korean Society of Food Science and Technology.
PY - 2020/5/1
Y1 - 2020/5/1
N2 - The potential of ohmic heating was investigated to cook instant rice cakes according to electric field strengths (9, 12, 15, 18 V/cm) and cooking times (60, 80, 100, 120 s). Customized ohmic heating system was equipped with ohmic cell, electrodes, thermocouple, proportional–integral–differential controller and data acquisition system. Heating rate significantly increased when electric field strengths increased. Heating rate was 12.1 °C/min at 9 V/cm, and was increased to 38.8 °C/min at 18 V/cm. The energy efficiency was evaluated in terms of system performance coefficient (SPC) energy efficiency. The best SPC energy efficiency was 0.65 at an electrical field strength of 18 V/cm. An electric field strength of 15 V/cm and an 80 s cooking time resulted in the most preferable hardness (7.73 N). Ohmic heating would be applicable to cook instant rice cakes, resulting in good energy efficiency and textural qualities.
AB - The potential of ohmic heating was investigated to cook instant rice cakes according to electric field strengths (9, 12, 15, 18 V/cm) and cooking times (60, 80, 100, 120 s). Customized ohmic heating system was equipped with ohmic cell, electrodes, thermocouple, proportional–integral–differential controller and data acquisition system. Heating rate significantly increased when electric field strengths increased. Heating rate was 12.1 °C/min at 9 V/cm, and was increased to 38.8 °C/min at 18 V/cm. The energy efficiency was evaluated in terms of system performance coefficient (SPC) energy efficiency. The best SPC energy efficiency was 0.65 at an electrical field strength of 18 V/cm. An electric field strength of 15 V/cm and an 80 s cooking time resulted in the most preferable hardness (7.73 N). Ohmic heating would be applicable to cook instant rice cakes, resulting in good energy efficiency and textural qualities.
KW - Cooking
KW - Energy efficiency
KW - Ohmic heating
KW - Rice cake
KW - Texture
UR - https://www.scopus.com/pages/publications/85076201265
U2 - 10.1007/s10068-019-00706-5
DO - 10.1007/s10068-019-00706-5
M3 - Article
AN - SCOPUS:85076201265
SN - 1226-7708
VL - 29
SP - 641
EP - 649
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 5
ER -
