Design, fabrication, and validation of ohmic heater to process green mussel meat

Rajasekaran, Bharathipriya; Subbiah, Balasundari; Stephen, Nimish Mol; Nagarajan, Muralidharan; Muniasamy, Satheesh

doi:10.1111/jfpp.15511

Cited by 8 publications

(6 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cooking yield is the measurement that is taken for the sample after weight loss that occurs during cooking [ 20 ]. The cooking yield of SDEW instant noodles fried in different frying mediums is shown in Figure 2 B.…”

Section: Resultsmentioning

confidence: 99%

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Noonim

Rajasekaran

Venkatachalam

2022

Gels

Self Cite

View full text Add to dashboard Cite

The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Noonim

Rajasekaran

Venkatachalam

2022

Gels

Self Cite

View full text Add to dashboard Cite

show abstract

“…The graph shows that the lower ohmic voltage (160 V) has higher moisture content and drying time while higher ohmic voltage (200 V) has low moisture content and low drying time vice versa. Rajasekaran, Subbiah, Stephen, Nagarajan, and Muniasamy (2021) found a similar pattern for green mussel meat, and there was a reduction in ohmic heating time with an improvement in the voltage. The possible reason could be the transformation of electrical heat toward the heat energy was dependent on voltage potential.…”

Section: Resultsmentioning

confidence: 68%

Design and development of resistance heating apparatus‐cum‐solar drying system for enhancing fish drying rate

Richa

Shahi

Lohani

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

Resistance heating is unique to thermic food manufacturing applications, particularly getting popularity across the food sector. Here, a prototype ohmic heating device over a capability of 6.25 kg/hr has been developed to process fish. The developed device was used combined with PID-controlled solar dryer, and the parameters have been optimized by using central composite rotatable design and artificial neural network (ANN). During the processing of hybrid drying (ohmic heating with solar drying), the selected input variables were voltage (160-200 V), salt concentration (0-2%), solar drying temperature (40-72 C), and loading density (109-190 g) to improve the drying rate (drying time, overall temperature, and final moisture content). The designed ohmic heater reduced the moisture in fish muscles from 348.5% (db) to 260.91% at the first stage of drying under optimum conditions (180 V ohmic voltage and 1% salt concentration) in the time interval of 165-300 s for all experiments, followed by final moisture content, which was reduced to 12.66% (db), and the overall drying rate was improved to 2.73 g/min at the second stage of solar drying during optimum conditions (72 C temperature and 0.672 cm 2 load density).The R 2 (determination coefficient 0.96-0.94) values, SSE (sum of square error values 0.15-025) values, and MSE (mean square values 1-8.7) were more significant for RSM than ANN. This developed resistance heating apparatus for enhancing fish drying rate and also reduced post-harvest losses, and it is considered to be a good technology for drying the fish and making a fish powder that can be further used for value-added product. Practical ApplicationsThe fish comes readily digestible; on the other hand, extremely spoilable accordingly, and fish cannot be gathered for a longer time below atmosphere circumstance, leading to enormous reap as well as commercial disadvantage. The processing of fish may impede against spoiling before reaching the consumers. Dehydration becomes a more frequent also essential approach to post-processing conservation. Fish dehydration must be promoted by farmers' stage in addition to micro-industry scale by way of convenience to frozen food locker. Hybrid or combined drying is an attraction for its nutritive values retention, uniformity of drying, reducing the microbial load, and improving product storage properties. Therefore, the present study aimed to develop an ohmic device accompanied by solar drying for preservation of Rohu fish muscles under ambient condition.

show abstract

“…Rajasekaran et al. (2021) reported OH at high voltage and short processing time (5 min to aim a core temperature of 72°C) to be beneficial regarding physiochemical and organoleptic quality. Moreover, they reported a reduction in total viable counts (TVC) up to 69% compared to untreated Green mussels ( Perna viridis ).…”

Section: Mild Processing Methods For Seafoodmentioning

confidence: 99%

“…This highlights the main advantage of OH compared to conventional heat treatment; it is possible to obtain the same characteristics but faster and without burning the surface. Rajasekaran et al (2021) reported OH at high voltage and short processing time (5 min to aim a core temperature of 72 • C) to be beneficial regarding physiochemical and organoleptic quality. Moreover, they reported a reduction in total viable counts (TVC) up to 69% compared to untreated Green mussels (Perna viridis).…”

Section: Ohmic Heatingmentioning

confidence: 99%

Mild processing of seafood—A review

Abel

Rotabakk

Lerfall

2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.

show abstract

Design, fabrication, and validation of ohmic heater to process green mussel meat

Cited by 8 publications

References 27 publications

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Design and development of resistance heating apparatus‐cum‐solar drying system for enhancing fish drying rate

Mild processing of seafood—A review

Contact Info

Product

Resources

About