Analysis of heat transfer during ohmic processing of a solid food

Marra, Francesco; Zell, Markus; Lyng, James G.; Morgan, D.J.; Cronin, D.A.

doi:10.1016/j.jfoodeng.2008.08.015

Cited by 95 publications

(63 citation statements)

References 11 publications

(13 reference statements)

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“…After a 2-min equilibration period, required to ensure a uniform heat distribution within the oven after the door was opened to allow sample introduction, samples were cooked by applying a constant voltage of 50 V to the electrodes. This is a lower voltage than used in previous studies (Marra et al 2009;Shirsat et al 2004); the reduction was necessary due to the relatively high electrical conductivity of the brine-injected meat. Two ohmic-heating protocols were applied (1) an LTLT treatment where the meat was ohmically heated (5 min) to a target temperature of 70°C at the coldest measured location followed by holding in air at 80°C for 8 min to give a total residence time of 15 min in the hot air cabinet and (2) an HTST treatment where the meat was ohmically heated (6 min) to a target temperature of 95°C with a total residence time of 8 min.…”

Section: Development Of Ohmic and Conventional Cooking Protocolsmentioning

confidence: 91%

“…In order to minimise heat losses from the product's outer surfaces (including electrode contact areas) and to ensure product safety, a combined ohmic/convection heating system was developed. Such heat losses were examined by Marra et al (2009). The heating cell was housed in a fan-assisted convection oven (Gallenkamp hotbox; AGB Scientific Ltd., Dublin, Ireland) which was set at 80 or 100°C as required.…”

Section: Heating Equipmentmentioning

confidence: 99%

“…Electrical conductivity (σ) was measured as described by Marra et al (2009). Prior to each cooking run, electrical conductivity was measured at randomly selected points in the sample using a hand-held conductivity metre (LF CONTROL, Würthinger, Austria).…”

Section: Thermophysical Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

Quality Evaluation of an Ohmically Cooked Ham Product

Zell

Lyng

Morgan

et al. 2009

Food Bioprocess Technol

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Selected parameters (cooking loss, instrumental colour and texture and sensory quality) of a brine-injected pork muscle cooked by a novel and rapid ohmic cooking protocol were examined and compared with those obtained in conventionally cooked samples. Ohmic samples were cooked using either a low-temperature long-time (LTLT) protocol (2 min equilibration, 5 min ohmic heating to 70°C, 8 min holding) or a high-temperature short-time (HTST) procedure (2 min equilibration, 6 min ohmic heating to 95°C) performed within a hot air cabinet set at 80°C (LTLT) and 100°C (HTST). Conventional cooking (steam oven at 80°C for 120 min) was conducted to a core temperature of 70°C. The LTLT treatment gave a much lower cooking loss value (4-5% lower, p<0.05) than the other treatments, though the full magnitude of this difference was not completely reflected in the proximate composition of the cooked products. Ohmically cooked ham showed a significantly (p<0.05) lighter surface colour with Hunter L values of 65.3 (LTLT) and 63.5 (HTST) relative to the control (61.4). Texture profile analysis (TPA) indicated a significant difference (p<0.05) in hardness (N) especially between the HTST surface (82.1 N) and the conventional centre (58.8 N). Although the ohmic cooking protocols yielded products with quite acceptable eating qualities, sensory evaluation found the overall quality of the conventionally cooked ham to be significantly (p<0.05) superior, indicating that further optimisation of the ohmic cooking protocols would be required prior to any commercial adoption.

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Section: Development Of Ohmic and Conventional Cooking Protocolsmentioning

confidence: 91%

Section: Heating Equipmentmentioning

confidence: 99%

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Quality Evaluation of an Ohmically Cooked Ham Product

Zell

Lyng

Morgan

et al. 2009

Food Bioprocess Technol

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“…Ohmic heating of food products involves the direct application of alternating current in order to generate internal heat as the result of electrical resistance (Chen, Abdelrahim, & Beckerich, 2010;Zhu, Zareifard, Chen, Marcotte, & Grabowski, 2010). Its advantages compared to conventional heating include a more uniform and faster heating, higher energy efficiency, technical simplicity and low capital and maintenance cost, and higher retention of the nutritional value of food (Marra, Zell, Lyng, Morgan, & Cronin, 2009;Stancl & Zitny, 2010;Vikram, Ramesh, & Prapulla, 2005).…”

Section: Introductionmentioning

confidence: 99%

Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production

Darvishi

Hosainpour

Nargesi

et al. 2015

Innovative Food Science & Emerging Technologies

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“…2010;Bansal and Chen. 2006); carrot and radish (Zhu et al (2010)); potato (Marra et al (2009);Zhu et al (2010); Ye et al (2004)); apple, orange, and pineapple juices (Amiali et al (2006)); beetroot (Lima et al (2001)); grape juice (Icier et al (2008)); egg products (Darvishi et al (2012a, b)); Icier and Bozkurt (2009); chicken (Tulsiyan et al (2008)); Sarang et al (2008)), beef and meat (Zhu et al (2010); Bozkurt and Icier (2010); Icier and Ilicali (2005a)); Sarang et al (2008)). …”

Section: Introductionmentioning

confidence: 99%

The process of producing tomato paste by ohmic heating method

et al. 2014

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In this study, the effect of ohmic heating technique on electrical conductivity, water evaporation rate, heating rate, colour parameters, pH and energy consumption of tomato samples was investigated. Ohmic heating was accomplished till the moisture content of the tomato samples reduced from initial moisture content of as 9.33 (dry basis) to a safer level of 2.2. The results of the nonlinear mathematical model including the effects of voltage gradient level and the temperature on the electrical conductivity changes had good agreement (R≥ 0.955) with the experimental data. Also, it was observed that the electrical conductivity increased along with concentration of tomato samples. The range of electrical conductivity during ohmic heating was 3.19-8.95 (S/m). It was found that processing time decreased from 28.32 to 4.3 min over the voltage gradient range studied (6 to 14 V/cm), which resulted in decreased specific energy consumption from 4.63 to 3.05 (MJ/kg water). Due to increasing of heating rate and water evaporation rate at high voltage gradient, the change of the pH was limited. Samples processed in high voltage gradient had higher L*, b* and hue angle (h), lower a* and Chroma (C) values as compared to low voltage gradient. The optimum value of processing time, pH, colour, specific energy consumption was obtained at 14 V/cm voltage gradient level.

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Analysis of heat transfer during ohmic processing of a solid food

Cited by 95 publications

References 11 publications

Quality Evaluation of an Ohmically Cooked Ham Product

Quality Evaluation of an Ohmically Cooked Ham Product

Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production

The process of producing tomato paste by ohmic heating method

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