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Development of Linear Heating Rates Using Conventional Baths and Computer Simulation
Author(s) -
Yoon W.B.,
Park J.W.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb15594.x
Subject(s) - slurry , ethylene glycol , shear stress , materials science , whey protein , strain (injury) , composite material , chemistry , shear (geology) , chromatography , organic chemistry , medicine
A conventional cooking method to obtain linear heating was developed by heating sequentially in multiple baths set at different temperatures. The time and temperature in each rate were determined using computer simulation. Two heating media (water and ethylene glycol) were employed. Gelation properties of whey protein concentrate (WPC) slurry (15% protein and 2% salt) were evaluated at 3 different heating rates (1, 8, and 15°C/min). Failure shear stress and strain values were significantly affected by heating rates. Failure shear stress and strain at 1°C/min were significantly higher compared to higher heating rates (8 and 15°C/min).