即食米糕汤的欧姆加热烹饪：能源效率和质地特性
Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities.
作者信息
Soisungwan Salinee, Khampakool Apinya, You SangGuan, Park Sung Hee
机构信息
1Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung-si, Gangwon-do 25457 Republic of Korea.
2Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea.
出版信息
Food Sci Biotechnol. 2019 Nov 26;29(5):641-649. doi: 10.1007/s10068-019-00706-5. eCollection 2020 May.
The potential of ohmic heating was investigated to cook instant rice cakes according to electric field strengths (9, 12, 15, 18 V/cm) and cooking times (60, 80, 100, 120 s). Customized ohmic heating system was equipped with ohmic cell, electrodes, thermocouple, proportional-integral-differential controller and data acquisition system. Heating rate significantly increased when electric field strengths increased. Heating rate was 12.1 °C/min at 9 V/cm, and was increased to 38.8 °C/min at 18 V/cm. The energy efficiency was evaluated in terms of system performance coefficient (SPC) energy efficiency. The best SPC energy efficiency was 0.65 at an electrical field strength of 18 V/cm. An electric field strength of 15 V/cm and an 80 s cooking time resulted in the most preferable hardness (7.73 N). Ohmic heating would be applicable to cook instant rice cakes, resulting in good energy efficiency and textural qualities.
研究了欧姆加热根据电场强度（9、12、15、18 V/cm）和烹饪时间（60、80、100、120 s）来烹饪即食米糕的潜力。定制的欧姆加热系统配备了欧姆加热槽、电极、热电偶、比例积分微分控制器和数据采集系统。当电场强度增加时，加热速率显著提高。9 V/cm时加热速率为12.1℃/min，18 V/cm时提高到38.8℃/min。根据系统性能系数（SPC）能量效率对能量效率进行了评估。在电场强度为18 V/cm时，最佳SPC能量效率为0.65。电场强度为15 V/cm和烹饪时间为80 s时，得到了最适宜的硬度（7.73 N）。欧姆加热适用于烹饪即食米糕，具有良好的能量效率和质地品质。
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