Evaluating the Feasibility of Ohmic Cooking for Home Meal Replacement Curry: Analysis of Energy Efficacy and Textural Qualities

Abstract

The feasibility of ohmic heating was tested for cooking instant home meal replacement (HMR) curry mixture. A curry mixture (curry powder, spam, carrot, potato, and water) was ohmically heated to 100 °C using different electric fields (9, 12, 15, and 18 V/cm). Temperature come-up time to 100 °C of curry soup were 5.27 ± 0.63, 3.15 ± 0.39, 2.28 ± 0.19, and 1.67 ± 0.24 min at the electric fields of 9, 12, 15, and 18 V/cm, respectively. The come-up time was decreased as a function of enhanced electric fields (P < 0.05). In terms of energy efficacy, the highest electric field (18 V/cm) resulted in the most efficient system performance coefficient (SPC), with a score of 0.62. In terms of textural qualities, cooking at 15 V/cm of carrot and potato the hardness was 3.41 ± 0.69 N and 1.04 ± 0.18 N, respectively, that resulted in the ideal level of hardness. Our study proposed the positive feasibility of ohmic heating to cook HMR curry soup.

Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

“…Soisungwan, Khampakool, You, Park, and Park (2019) proposed the positive feasibility of OH (heated up to 100°C at 9–18 V/cm) to cook instant home meal replacement curry soup containing curry powder, spam, carrot, potato, and water. Concerning textural qualities, results showed 3.41 and 1.04 N hardness level of carrot and potato, respectively, at 15 V/cm OH cooking.…”