Afyon Kocatepe Üniversitesi Uluslararası Mühendislik Teknolojileri ve Uygulamalı Bilimler Dergisi

Yazarlar: Yelizcan TURGUT, Sebahattin Serhat TURGUT, Erdoğan KÜÇÜKÖNER, Erkan KARACABEY

Konular:Mühendislik

Anahtar Kelimeler:Ohmic heating,Pasta,Rehydration,Diffusion,Peleg,Weibull

Özet: In the present study, rehydration of pasta samples was examined during soaking at different temperatures (75, 85 and 95°C) and during ohmic heating at different electrical potential levels (10, 20, 30 and 40 V/cm) as an alternative method of pasta cooking.  Two effective diffusion coefficients were defined using Fick’s second law of diffusion for regular soaking experiments and three diffusion coefficients were calculated to describe the rehydration behaviour during ohmic heating. The effect of applied voltage and temperature on the diffusion coefficients were evaluated using an Arrhenius type equation. Moreover, the two common models that are used to describe rehydration behaviour of food materials, namely Peleg and Weibull models, were used for kinetic analysis of rehydration experiments. It was observed that an increment both in temperature of cooking water and applied voltage for ohmic heating enhanced the water absorption rate of pasta samples then the rehydration was completed faster. The Peleg and Weibull models showed promising performance for regular soaking experiments where the first one could not describe moisture change of pasta during ohmic heating at a desired level. Different from soaking testes, a delayed moisture uptake phase was observed at the very beginning of ohmic heating experiments however it can be concluded that ohmic heating led an increment in moisture uptake rate in general.

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