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KMID : 1007519960050040274
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Food Science and Biotechnology
1996 Volume.5 No. 4 p.274 ~ p.279
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A Study on the Ohmic Heating of Viscous Food
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KIM, SANG HO
Kim, Gi Tae/Park, Jun Young/Cho, Man Gi/Han, Bong Ho
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Abstract
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Changes in the color and viscosity of seasoned chicken extract (SCE), a model system of viscous food, were investigated during static ohmic heating. Operability of the ohmic heater was evaluated by model experiments on the heating characteristics of a potato piece in aqueous NaCl solution. The temperatures of the solution and raw potato rose faster by decreasing the distance between the electrodes and also by increasing the NaCl concentration of the solutions, voltage, and soaking time of the potato in NaCl solution before ohmic heating. The temperature of the SCE also rose faster by increasing voltage. The SCEs with NaCl concentrations in the range of ca. 8.0 to 10% and different viscosities in the range of 12.3 to 547. 0 cps could be heated by the same heating rate under constant static ohmic heating conditions. There was no change in the viscosity of the SCE with low viscosity, i.e. 12.3 cps, but the viscosities of the SCEs in the range of 221.0 to 547.0 cps increased slightly at constant temperature and voltage. The brown color value did not change significantly after ohmic heating.
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