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Ohmic Tempering of Frozen Potato Puree |
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| Authors: | Nadide Seyhun Hosahalli S Ramaswamy Songming Zhu Gulum Sumnu Serpil Sahin |
| Affiliation: | 1. Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey 2. Department of Food Science and Agricultural Chemistry, McGill University Macdonald Campus, Montreal, Quebec, H9X 3V9, Canada 3. Department of Food Technology, Ihsaniye Meslek Yuksekokulu, Kocaeli University, 41285, Kocaeli, Turkey 4. College of Biosystems Engineering and Food Science, Zhejiang University, 310029, Hangzhou, China |
| Abstract: | Frozen potato puree samples were tempered using an ohmic heating technique. Three salt concentrations (0.50, 0.75, and 1.00 %) and three frequency levels (10, 20, and 30 kHz) were used as experimental variables, and the effects of salt concentration and frequency on ohmic tempering were investigated. Temperature, electrical current, and voltage were measured during the ohmic tempering. Electrical conductivities were evaluated based on the sample geometry and the ohmic heating principle. Increasing the salt concentration and/or frequency increased the electrical conductivity and heating rate, and hence contributed to decreasing the tempering time for the frozen potato puree samples. The tempering time was lowest with the highest salt concentration employed, and longest for the lowest salt concentration and frequency. Temperature differences within the sample during ohmic heating were found to be lowest when employing 0.50 % salt concentration and 10 kHz frequency. |
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