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- Title
Ohmic Heating Behaviour of Cabbage and Daikon Radish.
- Authors
Duguay, Ann-Julie; Ramaswamy, Hosahalli; Zareifard, Reza; Zhu, Songming; Grabowski, Stefan; Marcotte, Michèle
- Abstract
Shredded cabbage (50 % v/ v) and Daikon radish cubes (57 % v/ v) with different salt concentrations (0.15, 0.5, 1, 1.5, and 1.85 %) were heated from 30 to 70 °C in a static ohmic heating cell at different voltages (65, 80, 100, 120, and 135 V) and frequencies (60, 2070, 5030, 7990, and 10,000 Hz) to evaluate their ohmic heating behaviour. Radish heated under 1.5 % salt, 120 V and 7990 Hz or 1 % salt, 135 V and 5030 Hz conditions gave the shortest heating time of 6 min from 30 to 70 °C, and cabbage gave the longest time of 128 min at 0.15 % salt, 100 V, and 5030 Hz. Regression models of heating rate as a quadratic function of the sample temperature gave R >0.98. The general trend observed was that the magnitude of the heating rate increased with frequency at high voltage but decreased at low voltage for cabbage, while the opposite trend was observed for radish. Heating was more efficient at higher salt concentration and applied voltage. Radish heated more rapidly than cabbage. A slight slope change was observed in all cases between 50 and 60 °C. The response surface models revealed linear, cross products and quadratic effects to be significant with R over 0.98.
- Subjects
CABBAGE; RADISHES; RESISTANCE heating; INDUSTRIAL shredders; SALT content of food; EFFECT of temperature on food
- Publication
Food & Bioprocess Technology, 2016, Vol 9, Issue 3, p430
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-015-1622-9