Combined ohmic and plate heating of hamburger patties: Quality of cooked patties

Date

2004-06-01

Author

Özkan, Necati
Farid, Mohammed

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

40
views

0
downloads

Combined ohmic and conventional cooking of hamburger patties has recently been patented as a new method of cooking. The method is based on passing electric current through the meat patties causing internal heat generation. It has been found to reduce cooking time up to half the time usually required in conventional cooking. However, the effect of applying ohmic cooking on the quality of cooked patties is not known yet. This work summarises the experimental investigation made on the quality of hamburger patties cooked by conventional and ohmic-assisted cooking. Several properties of the patties cooked by the two methods were tested such as mechanical properties, oil and moisture contents. The results showed insignificant differences in the properties of the patties cooked by the two methods. It was concluded that ohmic heating has no effect on the quality of the cooked hamburger, which was also confirmed by non-expert tasting.

Subject Keywords

Ohmic cooking, hamburger patties, Mechanical properties

URI

https://hdl.handle.net/11511/30149

Journal

Journal of Food Engineering

DOI

https://doi.org/10.1016/s0260-8774(03)00292-9

Collections

Graduate School of Natural and Applied Sciences, Article

Suggestions

OpenMETU
Core

Model Based Comparison of Drying of Asparagus (Asparagus Officinalis l.) With Traditional Method and Microwave Baltacıoğlu, Cem; Okur, İlhami; Buzrul, Sencer (2020-06-01) In this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear equations were used as the primary and secondary models, respectively. Secondary model integrated into the primary model could successfully be used to describe the moisture ratio of asparagus in one-step procedure. Appropriate fits were obtained for both drying techniques, but microwave dry...
Effects of microwave frying and different flour types addition on the microstructure of batter coatings Barutcu, Isil; Şahin, Serpil; Şümnü, Servet Gülüm (2009-12-01) In this study, the influences of microwave frying and various flour types on microstructure of batter coatings were investigated. Control batter formulation contained only wheat and corn flour. To determine the effects of different flour types, 30% of the corn and wheat flour mix was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70%) power level for 1.5 min after bringing the oil temperature to 180 +/- 1 degrees C. Samples were also fried in a conventional frye...
The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings İŞLEK, Cemil; Altuner, Ergin Murat; Alpas, Hami (2015-10-02) High hydrostatic pressure is a non-thermal food processing technology, which also has several successful applications in different areas besides food processing. In this study, Capsicum annuum L. (pepper) seeds are subjected to 50, 100, 200 and 300MPa pressure for 5min at 25 degrees C and the seedlings of HHP processed seeds are used to compare percentage of seed germination and biochemical properties such as chlorophyll a, b and a/b, proline content, total protein, carotenoid, malondialdehyde, glucose, fru...
The Effect of Onion Skin Powder Addition on Physical Parameters of Extrudates Tonyalı, Bade; Şensoy, İlkay; Mert, Behiç (null; 2015-08-12) Extrusion is one of the popular processes to produce functional foods with different texture and structure. The addition of onion skin to the wheat extruded product can improve the nutritional quality in the terms of fiber. The effect of onion skin addition on the physical parameters of extruded products was investigated. For the study, the non-onion skin added control samples were compared with the 3, 6 and 9% (w/w) onion skin added extrudates. The extrusion conditions were 150ºC final zone temperature and...
Optimization of Baking of Rice Cakes in Infrared-Microwave Combination Oven by Response Surface Methodology Turabi, Elif; Şümnü, Servet Gülüm; Şahin, Serpil (2008-03-01) In this study, response surface methodology was used to design gluten-free cakes made from rice flour to be baked in infrared-microwave combination oven. Two types of cake formulations containing different types of gums were used in the experiments, which were xanthan gum and xanthan-guar gum blend. The independent variables were emulsifier content (0, 3, and 6% of flour weight), upper halogen lamp power (50, 60, and 70%), and baking time (7, 7.5, and 8 min). Specific volume, surface color change, firmness ...

Citation Formats

N. Özkan and M. Farid, “Combined ohmic and plate heating of hamburger patties: Quality of cooked patties,” Journal of Food Engineering, pp. 141–145, 2004, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/30149.