Ohmic heating for cooking rice: Electrical conductivity measurements,textural quality determination and energy analysis |
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| Affiliation: | 1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand;2. Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Phahonyothin Road, Klong Luang, Pathum Thani 12120, Thailand;1. The Ohio State University, Department of Food, Agricultural and Biological Engineering, 590 Woody Hayes Drive, Columbus, OH 43210, USA;2. Fishery Technological Development Division, Department of Fisheries, Kaset-klang, Chutuchak, Bangkok 10900, Thailand.;1. CJ Foods R&D, CJCheiljedang Corp., Gyeonggi-do 16495, Republic of Korea;2. Dept. of Food Science and Engineering, Ewha Womans University, Seoul 03766, Republic of Korea;3. Dept. of Food and Nutrition, SoongEui Women''s College, Seoul 04628, Republic of Korea;4. R&D center, Seoul Perfumery Corporation, Seoul 06533, Republic of Korea;5. Graduate School of Hotel & Tourism, The University of Suwon, Gyeonggi-do 18323, Republic of Korea;1. Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132-84084 Fisciano (SA), Italy;2. ProdAl scarl, University of Salerno (Italy), Via Ponte don Melillo, 84084 Fisciano (SA), Italy;3. IBB, Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal |
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| Abstract: | In this study, an innovative technique, namely ohmic heating was applied in rice cooking and compared with conventional method using electric rice cooker. Four types of rice samples including white rice of two varieties (KDML105 and Sao Hai), brown rice and germinated brown rice of one variety (KDML105) were used. Electrical conductivities of mixtures between rice samples and 0.1 M salt solution at various ratios were measured. Empirical models were developed for predicting electrical conductivities of rice samples as a function of temperatures. Textural properties of cooked rice samples and energy consumption were compared between ohmic and conventional cooking methods. The purposes of this work were to (1) study the possibility of applying ohmic method in rice cooking and (2) compare between cooking rice by ohmic and conventional method. The results revealed that it is possible to apply ohmic method for cooking all rice samples by using 0.1 M salt solution in the mixtures. The electrical conductivities of white rice (KDML105), white rice (Sao Hai), brown rice and germinated brown rice (KDML105) mixtures were 0.246–0.900, 0.375–1.005, 0.617–1.370 and 0.485–1.182 S/m respectively. The rice cooked by ohmic method had significantly different textural properties from that cooked by electric rice cooker. The magnitude of difference depended on the rice types. The electrical energy consumption of ohmic cooking system was approximately 73–90% of energy required for conventional rice cooker. |
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