Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(5): 641-649
Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities
Salinee Soisungwan1 • Apinya Khampakool1 • SangGuan You1 • Sung Hee Park2
1 Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung-si, Gangwon-do 25457, Republic of Korea 2 Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
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 ℃/ min at 9 V/cm, and was increased to 38.8 ℃/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.
Ohmic heating · Cooking · Rice cake · Energy efficiency · Texture
Food Science and Biotechnology 2020 ; 29(5): 641-649