Skip to main content
SpringerLink
Log in

Ohmic Heating Behaviour of Cabbage and Daikon Radish

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Shredded cabbage (50 % v/v) and Daikon radish cubes (57 % v/v) with different salt concentrations (0.15, 0.5, 1, 1.5, and 1.85 %) were heated from 30 to 70 °C in a static ohmic heating cell at different voltages (65, 80, 100, 120, and 135 V) and frequencies (60, 2070, 5030, 7990, and 10,000 Hz) to evaluate their ohmic heating behaviour. Radish heated under 1.5 % salt, 120 V and 7990 Hz or 1 % salt, 135 V and 5030 Hz conditions gave the shortest heating time of 6 min from 30 to 70 °C, and cabbage gave the longest time of 128 min at 0.15 % salt, 100 V, and 5030 Hz. Regression models of heating rate as a quadratic function of the sample temperature gave R2 >0.98. The general trend observed was that the magnitude of the heating rate increased with frequency at high voltage but decreased at low voltage for cabbage, while the opposite trend was observed for radish. Heating was more efficient at higher salt concentration and applied voltage. Radish heated more rapidly than cabbage. A slight slope change was observed in all cases between 50 and 60 °C. The response surface models revealed linear, cross products and quadratic effects to be significant with R 2 over 0.98.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  • An, H. J., & King, J. M. (2007). Thermal characteristics of ohmically heated rice starch and rice flours. J. Food Science., 72(1), C84–C88.

    Article  CAS  Google Scholar 

  • Darvishi, H., Hosainpour, A., & Nargesi, F. (2012). Ohmic heating behaviour and electrical conductivity of tomato paste. J. Nutrition and Food Science, 2(9), 167.

    Article  Google Scholar 

  • Duguay, A. (2015). Ohmic heating of cabbage and Daikon radish as affected by system parameters (M.Sc. thesis). Canada: Department of Food Science and Agricultural Chemistry, McGill University.

    Google Scholar 

  • Farahnaky, A., Azizi, R., & Gavahian, M. (2012). Accelerated texture softening of some root vegetables by ohmic heating. Journal of Food Engineering, 113(2), 275–280.

    Article  Google Scholar 

  • Imai, T. K., Uemura, K., Ishida, K., Yoshizaki, S., & Noguchi, A. (1995). Ohmic heating of Japanese white radish Rhaphanus sativus L. Int. J. of Food Sci. Technol., 30, 461–472.

    Article  CAS  Google Scholar 

  • Imai, T., Uemura, K., & Noguchi, A. (1998). Heating rate of egg albumin solution and its change during ohmic heating. Advances in Experimental Medicine and Bioology., 434, 101–108.

    Article  CAS  Google Scholar 

  • Kulshrestha, S., & Sastry, S. K. (2003). Frequency and voltage effects on enhanced diffusion during moderate electric field (MEF) treatment. Innovative Food Science and Emerging Technololgy., 4(2), 189–194.

    Article  Google Scholar 

  • Larkin, J. W., & Spinak, S. H. (1996). Safety considerations for ohmically heated, aseptically processed, multiphase low-acid products. Food Technology, 50(5), 242–245.

    Google Scholar 

  • Leadley, C. (2008). Novel commercial preservation methods. In G. Tucker (Ed.), Biodeterioration and preservation. Oxford, UK: Blackwell Publishing.

    Google Scholar 

  • Lee, S. Y., Ryu, S., & Kang, D. H. (2013). Effect of frequency and waveform on Inactivation of Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in salsa by ohmic heating. Applied Environmental Microbiology., 79(1), 10–17.

    Article  CAS  Google Scholar 

  • Legrand, A., Leuliet, J. C., Duquesne, S., Kesteloot, R., Winterton, P., & Fillaudeau, L. (2007). Physical, mechanical, thermal and electrical properties of cooked red bean (Phaseolus vulgaris L.) for continuous ohmic heating process. Journal of Food Engineering, 81, 447–458.

    Article  Google Scholar 

  • Lima, M., Heskitt, B. F., & Sastry, S. K. (1999). The effect of frequency and waveform on the electrical conductivity-temperature profiles of turnip tissue. Journal of Food Process Engineering, 22, 41–54.

    Article  Google Scholar 

  • Marcotte, M. (1999). Ohmic heating of viscous liquid foods (Ph.D. thesis, Department of Food Science and Agricultural Chemistry). Canada: McGill University.

    Google Scholar 

  • Marcotte, M., & Ramaswamy, H. S. (1998a). Electrical conductivities of hydrocolloid solutions. Journal of Food Process Engineering, 21, 503–520.

  • Marcotte, M., & Ramaswamy, H. S. (1998b). Ohmic heating behavior of hydrocolloid solutions. Food Research International, 31(6–7), 493–502.

  • Nistor, O.-V., Botez, E., Luca, E., Mocanu, G. D., Andronoiu, D. G., & Timofti, M. (2013). OH process characterizations during apple puree processing. Journal of Agroalimentary Processes and Technologies, 19(2), 228–236.

    Google Scholar 

  • Palaniappan, S., & Sastry, S. K. (1991a). Electrical conductivities of selected solid foods during ohmic heating. Journal of Food Process Engineering, 14, 221–236.

    Article  Google Scholar 

  • Palaniappan, S., & Sastry, S. K. (1991b). Electrical conductivity of selected juices: Influences of temperature, solids content, applied voltage, and particle size. Journal of Food Process Engineering, 14, 247–260.

    Article  Google Scholar 

  • Park, S. J., Kim, D., Uemura, K., & Noguchi, A. (1995). Influence of frequency on ohmic heating of fish protein gel. Nippon Shokuhin Kagaku Kogaku Kaishi, 42(8), 569–574.

    Article  CAS  Google Scholar 

  • Pongviratchai, P., & Park, J. W. (2007). Electrical conductivity and physical properties of surimi-potato starch under ohmic heating. Journal of Food Science, 72(9), E503–E507.

    Article  CAS  Google Scholar 

  • Sarang, S., Sastry, S. K., & Knipe, L. (2008). EC of fruits and meats during OH. Journal of Food Engineering, 87(3), 351–356.

    Article  Google Scholar 

  • Sarang, S., Sastry, S. K., Gaines, J., Yang, T. C. S., & Dunne, P. (2007). Product formulation for ohmic heating: blanching as a pretreatment method to improve uniformity in heating of solid–liquid food mixtures. Journal of Food Science, 72(5), E227–E234.

    Article  CAS  Google Scholar 

  • Sasson, A., & Monselise, S. P. (1977). Electrical conductivity of ‘Shamouti’ orange peel during fruit growth and postharvest senescence. American Society of Horticultural Society Journal., 102(2), 142–144.

    Google Scholar 

  • Sastry, S. K., & Palaniappan, S. (1992). OH of liquid-particle mixtures. Food Technololgy., 46(12), 64–67.

    Google Scholar 

  • Sensoy, I., & Sastry, S. K. (2004a). Extraction using moderate electric fields. Journal of Food Science, 69, 7–13.

    Article  Google Scholar 

  • Sensoy, I., & Sastry, S. K. (2004b). Ohmic blanching of mushrooms. Journal of Food Process Engineering, 27(1), 1–15.

    Article  Google Scholar 

  • Tola, Y. B., & Ramaswamy, H. S. (2014). Combined effects of high pressure, moderate heat and pH on the inactivation kinetics of Bacillus licheniformis spores in carrot juice. Food Research International, 62, 50–58.

    Article  CAS  Google Scholar 

  • Wang, W.-C., & Sastry, S. K. (1997). Changes in electrical conductivity of selected vegetables during multiple thermal treatments. Journal of Food Process Engineering, 20(6), 499–516.

    Article  Google Scholar 

  • Wang, W.-C., & Sastry, S. K. (2002). Effects of moderate electrothermal treatments on juice yield from cellular tissue. Innovative Food Science and Emerging Technologies., 3(4), 371–377.

    Article  Google Scholar 

  • Zareifard, M. R., Ramaswamy, H. S., Trigui, M., & Marcotte, M. (2003). OH behaviour and electrical conductivity of two-phase food systems. Innovative Food Science and Emerging Technologies., 4(1), 45–55.

    Article  Google Scholar 

  • Zhu, S. M., Zareifard, M. R., Chen, C. R., Marcotte, M., & Grabowski, S. (2010). Electrical conductivity of particle–fluid mixtures in ohmic heating: measurement and simulation. Food Research International, 43(6), 1666–1672.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, Macdonald Campus, McGill University, 21,111 Lakeshore, Ste Anne de Bellevue, QC, H9X 3V9, Canada

    Ann-Julie Duguay & Hosahalli S. Ramaswamy

  2. Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St-Hyacinthe, QC, J2S 8E3, Canada

    Reza Zareifard & Stefan Grabowski

  3. College of Biosystems Engineering and Food Science, Zhejiang University, 268 Kaixuan Road, Hangzhou, 310029, China

    Songming Zhu

  4. Eastern Cereal and Oilseed Research Centre, Agriculture and Agri-Food Canada, 960 Carling Avenue, Central Experimental Farm, Ottawa, ON, K1A 0C6, Canada

    Michèle Marcotte

Authors
  1. Ann-Julie Duguay
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hosahalli S. Ramaswamy
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Reza Zareifard
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Songming Zhu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Stefan Grabowski
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Michèle Marcotte
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hosahalli S. Ramaswamy.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Duguay, AJ., Ramaswamy, H.S., Zareifard, R. et al. Ohmic Heating Behaviour of Cabbage and Daikon Radish. Food Bioprocess Technol 9, 430–440 (2016). https://doi.org/10.1007/s11947-015-1622-9

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-015-1622-9

Keywords

Search

Navigation