Ohmic treatment of fresh foods: effect on textural properties

The aim of this work was to verify the effects of ohmic heating (OH) treatment on texture of fresh solid food (without pre-treatment in brine solutions), subjected to constant electrical field gradient (1100 V/m; 2200 V/m; 3300 V/m). Samples of fresh potatoes, carrots and apples cut into cylinders (...

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Detalles Bibliográficos
Autores principales: Olivera, Daniela Flavia, Salvadori, Viviana Olga, Marra, Francesco
Formato: Articulo
Lenguaje:Inglés
Publicado: 2013
Materias:
Química
Ohmic heating
Texture
Electrical conductivity
Electro-heating
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/100582
https://ri.conicet.gov.ar/11336/10651
http://www.ifrj.upm.edu.my/20%20(04)%202013/15%20IFRJ%2020%20(04)%202013%20Dne%20Marra%20(469).pdf
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-100582
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Ohmic heating
Texture
Electrical conductivity
Electro-heating
spellingShingle Química
Ohmic heating
Texture
Electrical conductivity
Electro-heating
Olivera, Daniela Flavia
Salvadori, Viviana Olga
Marra, Francesco
Ohmic treatment of fresh foods: effect on textural properties
topic_facet Química
Ohmic heating
Texture
Electrical conductivity
Electro-heating
description The aim of this work was to verify the effects of ohmic heating (OH) treatment on texture of fresh solid food (without pre-treatment in brine solutions), subjected to constant electrical field gradient (1100 V/m; 2200 V/m; 3300 V/m). Samples of fresh potatoes, carrots and apples cut into cylinders (d = 30 mm, h = 9.0 mm) underwent OH for 60, 120, 180 and 240 seconds. Texture measurements were performed in a universal testing machine Instron 4301, with a 100 N load cell, using a single-cycle compression test. The raw untreated sample was used as control. Stress–deformation behavior of food samples processed by OH differs appreciably from raw untreated samples for all cooking times. Firmness of solid samples decreased with OH time. This study confirmed that OH significantly affects texture of solid foods, producing structural damage, even though food has a low electrical conductivity.
format Articulo
Articulo
author Olivera, Daniela Flavia
Salvadori, Viviana Olga
Marra, Francesco
author_facet Olivera, Daniela Flavia
Salvadori, Viviana Olga
Marra, Francesco
author_sort Olivera, Daniela Flavia
title Ohmic treatment of fresh foods: effect on textural properties
title_short Ohmic treatment of fresh foods: effect on textural properties
title_full Ohmic treatment of fresh foods: effect on textural properties
title_fullStr Ohmic treatment of fresh foods: effect on textural properties
title_full_unstemmed Ohmic treatment of fresh foods: effect on textural properties
title_sort ohmic treatment of fresh foods: effect on textural properties
publishDate 2013
url http://sedici.unlp.edu.ar/handle/10915/100582
https://ri.conicet.gov.ar/11336/10651
http://www.ifrj.upm.edu.my/20%20(04)%202013/15%20IFRJ%2020%20(04)%202013%20Dne%20Marra%20(469).pdf
work_keys_str_mv AT oliveradanielaflavia ohmictreatmentoffreshfoodseffectontexturalproperties
AT salvadorivivianaolga ohmictreatmentoffreshfoodseffectontexturalproperties
AT marrafrancesco ohmictreatmentoffreshfoodseffectontexturalproperties
bdutipo_str Repositorios
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