Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities

다국어 초록 (Multilingual Abstract)

The potential of ohmic heating was investigatedto cook instant rice cakes according to electric fieldstrengths (9, 12, 15, 18 V/cm) and cooking times (60, 80,100, 120 s). Customized ohmic heating system wasequipped with ohmic cell, electrodes, thermocouple, proportional–integral–differential controller and data acquisitionsystem. Heating rate significantly increased whenelectric 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 systemperformance coefficient (SPC) energy efficiency. Thebest SPC energy efficiency was 0.65 at an electrical fieldstrength of 18 V/cm. An electric field strength of 15 V/cmand an 80 s cooking time resulted in the most preferablehardness (7.73 N). Ohmic heating would be applicable tocook instant rice cakes, resulting in good energy efficiencyand textural qualities.

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