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Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities

  • Salinee Soisungwan
  • Apinya Khampakool
  • SangGuan You
  • Sung Hee ParkEmail author
Article
  • 11 Downloads

Abstract

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.

Keywords

Ohmic heating Cooking Rice cake Energy efficiency Texture 

Notes

Acknowledgements

This study was supported by the Advanced Research Project funded by the SeoulTech (Seoul National University of Science and Technology).

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Salinee Soisungwan
    • 1
  • Apinya Khampakool
    • 1
  • SangGuan You
    • 1
  • Sung Hee Park
    • 2
    Email author
  1. 1.Department of Marine Food Science and TechnologyGangneung-Wonju National UniversityGangneung-siRepublic of Korea
  2. 2.Department of Food Science and TechnologySeoul National University of Science and TechnologySeoulRepublic of Korea

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