Ohmic treatment of fresh foods: effect on textural properties

The aim of this work was to verify the effects of ohmic heating (OH) treatment on texture of fresh solid food (without pre-treatment in brine solutions), subjected to constant electrical field gradient (1100 V/m; 2200 V/m; 3300 V/m). Samples of fresh potatoes, carrots and apples cut into cylinders (...

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Authors: Olivera, Daniela Flavia, Salvadori, Viviana Olga, Marra, Francesco
Format: article
Status:Published version
Publication Date:2013
Country:Argentina
Institution:Consejo Nacional de Investigaciones Científicas y Técnicas
Repository:CONICET Digital (CONICET)
Language:English
OAI Identifier:oai:ri.conicet.gov.ar:11336/10651
Online Access:http://hdl.handle.net/11336/10651
Access Level:Open access
Keyword:OHMIC HEATING
TEXTURE
ELECTRICAL CONDUCTIVITY
ELECTRO-HEATING
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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spelling Ohmic treatment of fresh foods: effect on textural propertiesOlivera, Daniela FlaviaSalvadori, Viviana OlgaMarra, Francesco OHMIC HEATINGTEXTUREELECTRICAL CONDUCTIVITYELECTRO-HEATINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to verify the effects of ohmic heating (OH) treatment on texture of fresh solid food (without pre-treatment in brine solutions), subjected to constant electrical field gradient (1100 V/m; 2200 V/m; 3300 V/m). Samples of fresh potatoes, carrots and apples cut into cylinders (d = 30 mm, h = 9.0 mm) underwent OH for 60, 120, 180 and 240 seconds. Texture measurements were performed in a universal testing machine Instron 4301, with a 100 N load cell, using a single-cycle compression test. The raw untreated sample was used as control. Stress–deformation behavior of food samples processed by OH differs appreciably from raw untreated samples for all cooking times. Firmness of solid samples decreased with OH time. This study confirmed that OH significantly affects texture of solid foods, producing structural damage, even though food has a low electrical conductivity.Fil: Olivera, Daniela Flavia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Salvadori, Viviana Olga. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Marra, Francesco . Università degli Studi di Salerno. Dipartimento di Ingegneria Industriale; ItaliaUniversiti Putra Malaysia2013-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10651Olivera, Daniela Flavia; Salvadori, Viviana Olga; Marra, Francesco ; Ohmic treatment of fresh foods: effect on textural properties; Universiti Putra Malaysia; International Food Research Journal; 20; 4; 9-2013; 1617-16211985 46682231 7546enginfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/20%20(04)%202013/15%20IFRJ%2020%20(04)%202013%20Dne%20Marra%20(469).pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:43:33Zoai:ri.conicet.gov.ar:11336/10651instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:43:33.746CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Ohmic treatment of fresh foods: effect on textural properties
title Ohmic treatment of fresh foods: effect on textural properties
spellingShingle Ohmic treatment of fresh foods: effect on textural properties
Olivera, Daniela Flavia
OHMIC HEATING
TEXTURE
ELECTRICAL CONDUCTIVITY
ELECTRO-HEATING
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Ohmic treatment of fresh foods: effect on textural properties
title_full Ohmic treatment of fresh foods: effect on textural properties
title_fullStr Ohmic treatment of fresh foods: effect on textural properties
title_full_unstemmed Ohmic treatment of fresh foods: effect on textural properties
title_sort Ohmic treatment of fresh foods: effect on textural properties
dc.creator.none.fl_str_mv Olivera, Daniela Flavia
Salvadori, Viviana Olga
Marra, Francesco
author Olivera, Daniela Flavia
author_facet Olivera, Daniela Flavia
Salvadori, Viviana Olga
Marra, Francesco
author_role author
author2 Salvadori, Viviana Olga
Marra, Francesco
author2_role author
author
dc.subject.none.fl_str_mv OHMIC HEATING
TEXTURE
ELECTRICAL CONDUCTIVITY
ELECTRO-HEATING
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic OHMIC HEATING
TEXTURE
ELECTRICAL CONDUCTIVITY
ELECTRO-HEATING
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description The aim of this work was to verify the effects of ohmic heating (OH) treatment on texture of fresh solid food (without pre-treatment in brine solutions), subjected to constant electrical field gradient (1100 V/m; 2200 V/m; 3300 V/m). Samples of fresh potatoes, carrots and apples cut into cylinders (d = 30 mm, h = 9.0 mm) underwent OH for 60, 120, 180 and 240 seconds. Texture measurements were performed in a universal testing machine Instron 4301, with a 100 N load cell, using a single-cycle compression test. The raw untreated sample was used as control. Stress–deformation behavior of food samples processed by OH differs appreciably from raw untreated samples for all cooking times. Firmness of solid samples decreased with OH time. This study confirmed that OH significantly affects texture of solid foods, producing structural damage, even though food has a low electrical conductivity.
publishDate 2013
dc.date.none.fl_str_mv 2013-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10651
Olivera, Daniela Flavia; Salvadori, Viviana Olga; Marra, Francesco ; Ohmic treatment of fresh foods: effect on textural properties; Universiti Putra Malaysia; International Food Research Journal; 20; 4; 9-2013; 1617-1621
1985 4668
2231 7546
url http://hdl.handle.net/11336/10651
identifier_str_mv Olivera, Daniela Flavia; Salvadori, Viviana Olga; Marra, Francesco ; Ohmic treatment of fresh foods: effect on textural properties; Universiti Putra Malaysia; International Food Research Journal; 20; 4; 9-2013; 1617-1621
1985 4668
2231 7546
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/20%20(04)%202013/15%20IFRJ%2020%20(04)%202013%20Dne%20Marra%20(469).pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universiti Putra Malaysia
publisher.none.fl_str_mv Universiti Putra Malaysia
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195102489346048
score 15,812455

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