Evaluation of energy efficacy and texture of ohmically cooked noodles. (May 2019)

• Record Type: Journal Article
• Authors: Jo, Yeon-Ji; Park, Sung Hee
• Is Part Of: Journal of food engineering. Volume 248(2019)
• Page Start: 71
• Page End: 79
• Publication Date: 2019-05
• Subjects: Ohmic heating -- Noodles -- Heat transfer -- System performance coefficient -- Energy -- Texture; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2019.01.002
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The feasibility of ohmic heating for cooking instant noodles was evaluated using a customized ohmic system. Temperature come-up time, heat transfer ratio ( HT nls ), system performance coefficient ( SPC ), and textural qualities were evaluated as a function of different electric fields (10, 12.5, 15, and 17.5 V/cm) and temperature holding times (30, 60, 90, and 120 s). Temperature come-up time to 100 °C was 3.9 ± 0.1, 2.5 ± 0.1, 2.1 ± 0.2, and 1.3 ± 0.1 min at electric fields of 10, 12.5, 15 and 17.5 V/cm, respectively. Temperature come-up time decreased significantly with an increase in electric field. The highest HT nls of 0.89 was observed at 15 V/cm. An electric field of 15 V/cm with a 90 s holding time yielded the greatest SPC of 0.63 ± 0.05 and the most preferable textural qualities for hardness. Our study shows the potential of ohmic heating to rapidly cook instant noodles with good textural qualities and energy efficiency. Highlights: Investigate the ohmic cooking for noodles as a function of electric fields (10–17.5 V/cm) and holding times (30–120 s). Ohmic heating enabled rapid cooking of instant noodles using electric field and internal energy generation. Energy efficacy of ohmic heating was promising since most of electrical energy was converted to heat. Heat transfer between noodles and soup was expedited at higher electric field application. Ohmic heating showed its potential to produce good textural quality of noodles.