The use of tylose as a food analog in ohmic heating studies

Icier F. , ILICALI C.

JOURNAL OF FOOD ENGINEERING, vol.69, no.1, pp.67-77, 2005 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 69 Issue: 1
  • Publication Date: 2005
  • Doi Number: 10.1016/j.jfoodeng.2004.07.011
  • Page Numbers: pp.67-77


Ohmic heating is an alternative fast heating method for food products. In this study, the tylose samples having different salt concentrations and minced beef samples having different fat contents were heated at five different voltage gradients in the range of 10-50V/cm. The electrical conductivity-temperature relationships were observed to be linear below 55-60 degrees C for all voltage gradients applied. It was found that the tylose samples having 0.5% and 0.67% salt contents gave similar ohmic heating rates and the electrical conductivity variations with the minced beef samples having higher and lower fat contents, respectively. The system performance coefficients for tylose samples were in the range of 0.41-0.53, and those of the minced beef samples were in the range of 0.360.48. The predictions of the mathematical model for the system performance coefficient were found to be very accurate (P < 0.01). (c) 2004 Elsevier Ltd. All rights reserved.