Search results for "Electro-heating"
showing 2 items of 2 documents
Ohmic treatment of fresh foods: Effect on textural properties
2013
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 …
Impact of freezing rate on electrical conductivity of produce
2013
The aim of this work was to compare the effects of freezing rate on electrical conductivity of potatoes, carrots and apples. Electrical conductivity tests were conducted on a custom ohmic cell while samples texture was measured by means of a universal testing machine. The raw un-pretreated samples were used as control. This study showed that freezing pre-treatments lead to differences in electrical conductivity of considered samples, producing structural damage, the latter being relatively more severe when the tested products undergo ohmic treatment.