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

Salinee Soisungwan | Zendy; Apinya Khampakool | Zendy; SangGuan You | Zendy; Sung Hee Park | Zendy

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

Author(s) -

Salinee Soisungwan,

Apinya Khampakool,

SangGuan You,

Sung Hee Park

Publication year - 2019

Publication title -

food science and biotechnology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.595

H-Index - 38

eISSN - 2092-6456

pISSN - 1226-7708

DOI - 10.1007/s10068-019-00706-5

Subject(s) - instant , food science , ohmic contact , chemistry , materials science , nanotechnology , layer (electronics)

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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