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KMID : 1007520200290050641
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Food Science and Biotechnology
2020 Volume.29 No. 5 p.641 ~ p.649
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Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities
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Soisungwan Salinee
Khampakool Apinya
You Sang-Guan
Park Sung-Hee
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Abstract
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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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KEYWORD
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Ohmic heating, Cooking, Rice cake, Energy efficiency, Texture
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