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Processing of cauliflower by ohmic heating: influence of precooking on firmness
Author(s) -
Eliot Sandrine C,
Goullieux Adeline,
Pain JeanPierre
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199908)79:11<1406::aid-jsfa378>3.0.co;2-y
Subject(s) - joule heating , ohmic contact , chemistry , food science , control sample , materials science , composite material , electrode
The feasibility of processing cauliflower by ohmic heating was investigated. Firstly, cauliflower florets were precooked in tap water at low temperatures (40–70 °C) for 0 to 60 min. A control sample was cooked at 95 °C for 5 min. No significant textural differences were found between samples treated at 40 or 50 °C and fresh samples, but the firmness of samples cooked above 60 °C decreased. The effect of precooking time was not found to be significant. Secondly, low temperature precooking was performed in salted water for 30 min and followed by ohmic heating (holding time 30 s at 135 °C). After ohmic heating, florets pretreated at low temperatures were firmer than control samples. The firmness of florets precooked at 40 °C or 50 °C was considerably increased (>300%) compared to those precooked at 95 °C. Low‐temperature precooking increased the firmness of cauliflower subjected to ohmic heating. The experimental results show that ohmic heating combined with low‐temperature precooking in saline solutions offers a viable solution to high temperature/short time sterilisation of cauliflower florets. © 1999 Society of Chemical Industry