Evaluating the Feasibility of Ohmic Cooking for Home Meal Replacement Curry: Analysis of Energy Efficacy and Textural Qualities

Salinee Soisungwan; Apinya Khampakool; SangGuan You; Woo Jung Park; Sung Hee Park

doi:10.1515/ijfe-2018-0380

Article

Evaluating the Feasibility of Ohmic Cooking for Home Meal Replacement Curry: Analysis of Energy Efficacy and Textural Qualities

Salinee Soisungwan , Apinya Khampakool , SangGuan You , Woo Jung Park and Sung Hee Park

Published/Copyright: June 7, 2019

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From the journal International Journal of Food Engineering Volume 15 Issue 8

Abstract

The feasibility of ohmic heating was tested for cooking instant home meal replacement (HMR) curry mixture. A curry mixture (curry powder, spam, carrot, potato, and water) was ohmically heated to 100 °C using different electric fields (9, 12, 15, and 18 V/cm). Temperature come-up time to 100 °C of curry soup were 5.27 ± 0.63, 3.15 ± 0.39, 2.28 ± 0.19, and 1.67 ± 0.24 min at the electric fields of 9, 12, 15, and 18 V/cm, respectively. The come-up time was decreased as a function of enhanced electric fields (P < 0.05). In terms of energy efficacy, the highest electric field (18 V/cm) resulted in the most efficient system performance coefficient (SPC), with a score of 0.62. In terms of textural qualities, cooking at 15 V/cm of carrot and potato the hardness was 3.41 ± 0.69 N and 1.04 ± 0.18 N, respectively, that resulted in the ideal level of hardness. Our study proposed the positive feasibility of ohmic heating to cook HMR curry soup.

Keywords: Ohmic heating; curry; home meal replacement; system performance coefficient; texture

Funding statement: The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors are grateful to University Emphasis Research Institute Support Program from National Research Foundation of Korea [grant number 2018R1A6A1A03023584]. This work is also supported from National Research Foundation of Korea (NRF) funded by the Korea government (MSIT) [grant number 2017R1C1B5017458].

Nomenclature

A: cross sectional area (m²)
C_p: specific heat (J/kg·K)
E: total volumetric ohmic internal energy (E)
h: convective heat transfer coefficients (W·m⁻²·K⁻¹)
I: current (A)
k: cell constant (m⁻³)
L: length (m) or electrode distance (m)
m: mass (kg)
Q: the amount of energy in the form of heat (J)
Q˙: ohmic generation rate per volume (W·m⁻³)
SPC: system performance coefficient
T: temperature (°C)
TD: thermal dose
TPA: texture profile analysis
t: time (s), time (min)
V: voltage (V)
∇V: electric field (V/m or V/cm)
v: volume (m³)
σ: electrical conductivity (S/m)
Subscript
av: average
bw: bottom wall
d: dose
f: final
fc: final curry
fs: final spam
fca: final carrot
fp: final potato
I: initial
ie: internal energy
ic: initial curry
is: initial spam
ica: initial carrot
ip: initial potato
loss: loss to surroundings
sew: side wall with electrode
sw: side wall
taken: heat taken
tw: top wall
v: volume
0,1,2,3, …, n: subinterval in trapezoidal numerical integration or parameters (intercept & slope) in the empirical model fitting

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Received: 2018-11-06

Revised: 2019-03-30

Accepted: 2019-05-03

Published Online: 2019-06-07

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Articles in the same Issue

https://doi.org/10.1515/ijfe-2018-0380

Keywords for this article

Ohmic heating; curry; home meal replacement; system performance coefficient; texture