Modeling changes in the quality attributes of couscous cooked with ohmic heating

Year 2024, Volume: 11 Issue: 23, 216 - 231, 31.08.2024

Basri Omaç , Ali Göksu , Erdem Işık , Serdal Sabancı

https://doi.org/10.54365/adyumbd.1473698

Abstract

Kinetic studies on the quality alters of couscous are crucial to the suitable design of ohmic heating treatment. Hence, it was targeted to build mathematical models to forecast the changes in quality attributes of couscous cooked using ohmic heating (OH) in the present study. In addition, the average power and total energy for cooking couscous with OH at a voltage gradient of 17 V/cm were determined. Three dissimilar kinetic models—zero, first, and second—were fitted to the data. Our findings showed that, for the ohmic heating system, as cooking time increased, energy consumption increased while heating system efficacy declined. The best model to reflect the changes in color parameters was the second-order model, while the zero-order model best fit the experimental data observed for the cooking loss, moisture content, and weight increase (%). For all TPA parameters, however, neither model yielded the greatest fit.

Keywords

Pasta, texture, color, moisture content, cooking kinetics

Ohmik ısıtma ile pişirilen kuskusun kalite özelliklerindeki değişikliklerin modellenmesi

Abstract

Kuskusun kalite değişiklikleri üzerine yapılan kinetik çalışmalar, ohmik ısıtma işleminin uygun tasarımı için çok önemlidir. Bu nedenle, bu çalışmada ohmik ısıtma (OH) kullanılarak pişirilen kuskusun kalite özelliklerindeki değişiklikleri tahmin etmek için matematiksel modellerin oluşturulması hedeflenmiştir. Ayrıca 17 V/cm voltaj gradyanında OH ile kuskus pişirmek için gereken ortalama güç ve toplam enerji belirlendi. Üç farklı kinetik model (sıfır, birinci ve ikinci) verilerin modellenmesi için kullanıldı. Bulgularımız, ohmik ısıtma sistemi için pişirme süresi arttıkça enerji tüketiminin arttığını ve ısıtma sistemi etkinliğinin azaldığını gösterdi. Renk parametrelerindeki değişiklikleri en iyi yansıtan model ikinci dereceli model olurken, sıfır dereceli model pişirme kaybı, nem içeriği ve ağırlık artışı (%) için gözlemlenen deneysel verilere en iyi uyum sağlayan modeldir. Ancak tüm TPA parametrelerini için herhangi bir model tek başına en iyi uyumu sağlayamadı.

Keywords

Makarna, tekstür, renk, nem içeriği, pişirme kinetiği

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