Food and Bioprocess Technology

, Volume 6, Issue 11, pp 3200–3205

Ohmic Tempering of Frozen Potato Puree

Authors

  • Nadide Seyhun
    • Department of Food EngineeringMiddle East Technical University
    • Department of Food Science and Agricultural ChemistryMcGill University Macdonald Campus
    • Department of Food Technology, Ihsaniye Meslek YuksekokuluKocaeli University
    • Department of Food Science and Agricultural ChemistryMcGill University Macdonald Campus
  • Songming Zhu
    • Department of Food Science and Agricultural ChemistryMcGill University Macdonald Campus
    • College of Biosystems Engineering and Food ScienceZhejiang University
  • Gulum Sumnu
    • Department of Food EngineeringMiddle East Technical University
  • Serpil Sahin
    • Department of Food EngineeringMiddle East Technical University
Original Paper

DOI: 10.1007/s11947-012-1002-7

Cite this article as:
Seyhun, N., Ramaswamy, H.S., Zhu, S. et al. Food Bioprocess Technol (2013) 6: 3200. doi:10.1007/s11947-012-1002-7

Abstract

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.

Keywords

Ohmic heatingOhmic temperingThawingFrozen potato puree

Copyright information

© Springer Science+Business Media New York 2012