Ohmic Tempering of Frozen Potato Puree

Date

2013-11-01

Author

Seyhun, Nadide
Ramaswamy, Hosahalli S.
Zhu, Songming
Şümnü, Servet Gülüm
Şahin, Serpil

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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.

Subject Keywords

Ohmic heating, Ohmic tempering, Thawing, Frozen potato puree

URI

https://hdl.handle.net/11511/34435

Journal

FOOD AND BIOPROCESS TECHNOLOGY

DOI

https://doi.org/10.1007/s11947-012-1002-7

Collections

Department of Food Engineering, Article

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Citation Formats

N. Seyhun, H. S. Ramaswamy, S. Zhu, S. G. Şümnü, and S. Şahin, “Ohmic Tempering of Frozen Potato Puree,” FOOD AND BIOPROCESS TECHNOLOGY, pp. 3200–3205, 2013, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/34435.