Electrical conductivity changes of minced beef–fat blends during ohmic cooking

Ohmic cooking of ground beef: Effects on quality

“…The increase in the cooking time could have been explained by the effect of poor electrical conductivity of the fat itself decreasing effective electrical conductivity of the sample, and/or, fat regions creating barriers for the passage of electric current (Shirsat et al, 2004a). Several researchers have concluded similarly that the electrical conductivity of fat substitutes were lower than meat, and would caused any decrease in effective electrical conductivity (Halden et al, 1990;Palaniappan and Sastry, 1991;Sastry, 1993, 1997;Icier, 2003;Shirsat et al, 2004a, b;Piette et al, 2004;de Halleux et al, 2005;Icier and Ilicali, 2005b;Bozkurt and Icier, 2009b).…”

“…The efficiency of ohmic treatments was affected by a number of factors such as the ionic content, the moisture mobility, the field strength applied, soluble solids content, the melting of fats, and changes in the cell structure (Halden et al, 1990;de Alwis and Fryer, 1990;Palaniappan and Sastry, 1991;Sastry, 1993, 1997;Fryer, 1995). In recent years, several studies has been conducted about the application of ohmic treatment for cooking purposes (Ozkan et al, 2004;Shirsat et al, 2004a;Piette et al, 2004;de Halleux et al, 2005;Wills et al, 2006;Gin and Farid, 2007;Liu et al, 2007;Zell et al, 2009;Bozkurt and Icier, 2009b). However there has been no study done regarding both the effect of process variables on changes of quality attributes of ground beef samples during ohmic cooking compared to with conventional cooking, according to the studies recorded so far.…”

The process of producing tomato paste by ohmic heating method

“…Therefore, electrical conductivity and heating rate should be known in order to ensure the proper design of the process from a product safety and quality point of view (Zareifard et al (2003)). The use of ohmic heating in food products has offered a number of advantages such as faster heating, less power consumption and safer product (Bozkurt and Icier (2010); Chen et al (2010); Allali et al (2008)). Also ohmic heating has been shown to enhance drying rates ; Zhong and Lima.…”

“…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)). …”

Exergetic performance analysis of ohmic cooking process

“…Earlier attempts to develop industrial equipment for the continuous ohmic treatment were abandoned, due to difficulty of maintaining uniform heat treatment throughout the meat sample in continuous process lines. Researchers should be encouraged by the industry or government, and further studies should be conducted on the characterisation of all system and sample behaviour (Bozkurt and Icier, 2010b). In recent years, several researches has been conducted on the ohmic processing of meat products (Halden et al, 1990;Yongsawatdigul et al, 1995;Kim et al, 1996;Roberts et al, 1998Roberts et al, , 2002Ozkan et al, 2004;Shirsat et al, 2004a,b;Piette et al, 2004;de Halleux et al, 2005;Wills et al, 2006;McKenna et al, 2006;Gin and Farid, 2007;Liu et al, 2007;Sarang et al, 2008;Tulsiyan et al, 2008;Marra et al, 2009;Bozkurt, 2009;Icier, 2009a, 2010a,b).…”