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

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.

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Fig. 1

(reproduced and modified with permission from Jo and Park 2019: Elsevier and Copyright Clearance Center License Number: 4630791241042)

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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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Correspondence to Sung Hee Park.

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Soisungwan, S., Khampakool, A., You, S. et al. Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities. Food Sci Biotechnol 29, 641–649 (2020). https://doi.org/10.1007/s10068-019-00706-5

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Keywords

  • Ohmic heating
  • Cooking
  • Rice cake
  • Energy efficiency
  • Texture