Ohmic treatment of fresh foods: effect on textural properties

Autores
Olivera, Daniela Flavia; Salvadori, Viviana Olga; Marra, Francesco
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Ohmic heating
Texture
Electrical conductivity
Electro-heating
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/100582
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/100582
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network_name_str SEDICI (UNLP)
spelling Ohmic treatment of fresh foods: effect on textural propertiesOlivera, Daniela FlaviaSalvadori, Viviana OlgaMarra, FrancescoQuímicaOhmic heatingTextureElectrical conductivityElectro-heatingThe 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2013-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1617-1621http://sedici.unlp.edu.ar/handle/10915/100582enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/10651info: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/altIdentifier/hdl/11336/10651info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:19:51Zoai:sedici.unlp.edu.ar:10915/100582Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:19:52.116SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Química
Ohmic heating
Texture
Electrical conductivity
Electro-heating
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 Química
Ohmic heating
Texture
Electrical conductivity
Electro-heating
topic Química
Ohmic heating
Texture
Electrical conductivity
Electro-heating
dc.description.none.fl_txt_mv 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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
Articulo
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://sedici.unlp.edu.ar/handle/10915/100582
url http://sedici.unlp.edu.ar/handle/10915/100582
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/10651
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
info:eu-repo/semantics/altIdentifier/hdl/11336/10651
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
1617-1621
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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