Effects of ohmic and microwave cooking on textural softening and physical properties of rice

Mohsen Gavahian, Yan Hwa Chu, Asgar Farahnaky

Research output: Contribution to journalArticle

  • 2 Citations

Abstract

The effects of two volumetric heating methods, ohmic and microwave, on consumed energy and physical properties, such as color, texture, and hydration, of a rice recipe (rice-water ratio of 1:15) were investigated and the results were compared to that of the hotplate cooking method. The textural parameters were analyzed using texture profile analysis and fitted into a previously suggested equation to obtain texture softening rate (K) and residual constant (A) values. Although the color values were negatively affected by ohmic heating, this processing method resulted in greater softening rates with the K value of 0.4 as compared to that of the traditional method with the K value of 0.2. In addition, no fouling was observed in ohmic heating and this method consumed 69 % of the required energy in the microwave process for a 50% decrease of the initial hardness of the rice grains. This innovative method could be a promising alternative to traditional rice cooking methods after further improvements.

LanguageEnglish
Pages114-124
Number of pages11
JournalJournal of Food Engineering
Volume243
DOIs
Publication statusPublished - 01 Feb 2019

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microwave cooking
Cooking
Microwaves
physical properties
ohmic heating
rice
texture
cooking
Heating
color
energy
fouling
processing technology
Color
hardness
methodology
heat treatment
Hardness
Oryza
water

Cite this

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abstract = "The effects of two volumetric heating methods, ohmic and microwave, on consumed energy and physical properties, such as color, texture, and hydration, of a rice recipe (rice-water ratio of 1:15) were investigated and the results were compared to that of the hotplate cooking method. The textural parameters were analyzed using texture profile analysis and fitted into a previously suggested equation to obtain texture softening rate (K) and residual constant (A) values. Although the color values were negatively affected by ohmic heating, this processing method resulted in greater softening rates with the K value of 0.4 as compared to that of the traditional method with the K value of 0.2. In addition, no fouling was observed in ohmic heating and this method consumed 69 {\%} of the required energy in the microwave process for a 50{\%} decrease of the initial hardness of the rice grains. This innovative method could be a promising alternative to traditional rice cooking methods after further improvements.",
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Effects of ohmic and microwave cooking on textural softening and physical properties of rice. / Gavahian, Mohsen; Chu, Yan Hwa; Farahnaky, Asgar.

In: Journal of Food Engineering, Vol. 243, 01.02.2019, p. 114-124.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effects of ohmic and microwave cooking on textural softening and physical properties of rice

AU - Gavahian, Mohsen

AU - Chu, Yan Hwa

AU - Farahnaky, Asgar

PY - 2019/2/1

Y1 - 2019/2/1

N2 - The effects of two volumetric heating methods, ohmic and microwave, on consumed energy and physical properties, such as color, texture, and hydration, of a rice recipe (rice-water ratio of 1:15) were investigated and the results were compared to that of the hotplate cooking method. The textural parameters were analyzed using texture profile analysis and fitted into a previously suggested equation to obtain texture softening rate (K) and residual constant (A) values. Although the color values were negatively affected by ohmic heating, this processing method resulted in greater softening rates with the K value of 0.4 as compared to that of the traditional method with the K value of 0.2. In addition, no fouling was observed in ohmic heating and this method consumed 69 % of the required energy in the microwave process for a 50% decrease of the initial hardness of the rice grains. This innovative method could be a promising alternative to traditional rice cooking methods after further improvements.

AB - The effects of two volumetric heating methods, ohmic and microwave, on consumed energy and physical properties, such as color, texture, and hydration, of a rice recipe (rice-water ratio of 1:15) were investigated and the results were compared to that of the hotplate cooking method. The textural parameters were analyzed using texture profile analysis and fitted into a previously suggested equation to obtain texture softening rate (K) and residual constant (A) values. Although the color values were negatively affected by ohmic heating, this processing method resulted in greater softening rates with the K value of 0.4 as compared to that of the traditional method with the K value of 0.2. In addition, no fouling was observed in ohmic heating and this method consumed 69 % of the required energy in the microwave process for a 50% decrease of the initial hardness of the rice grains. This innovative method could be a promising alternative to traditional rice cooking methods after further improvements.

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KW - Texture

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