Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization

Astráin-Redín, Leire ; Waldert, Kate ; Giancaterino, Marianna ; Cebrián, Guillermo (Universidad de Zaragoza) ; Álvarez-Lanzarote, Ignacio (Universidad de Zaragoza) ; Jaeger, Henry

Resumen: Ohmic cooking is considered a fast and homogeneous process. However, achieving heating uniformity depends on several process parameters and intrinsic product characteristics. Furthermore, reference indicators for evaluating the ohmic process and generating reliable comparisons with conventional cooking are still lacking. The objective of this study was to investigate the reliability of the use of power input and cooking value as process indicators. The results showed that the specific ohmic power did affect only the heating rate but not the heating uniformity and the tissue softening rate. Therefore, the power input as process acceleration tool is not sufficient as stand-alone process indicator because other critical parameters (i.e., electrical conductivity) need to be taken into account to display the complex product-process-interactions. The cooking value was proven to be not valid as indicator for ohmic heating, as it does not take into account additional effects not attributable to only thermal exposure.

Idioma: Inglés

DOI: 10.1016/j.jfoodeng.2024.111974

Año: 2024

Publicado en: JOURNAL OF FOOD ENGINEERING 370 (2024), 111974 [10 pp.]
ISSN: 0260-8774

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)