Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking

Year 2019, Volume: 2 Issue: 2, 74 - 84, 15.12.2019

Yelizcan Turgut Sebahattin Serhat Turgut , Erdoğan Küçüköner , Erkan Karacabey

Abstract

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.

Keywords

Ohmic heating, Pasta, Rehydration, Diffusion, Peleg, Weibull

Supporting Institution

Suleyman Demirel University Scientific Research Projects Office

Project Number

4861-YL1-17

Elektrik Potansiyeli ve Sıcaklığın Ohmik Isıtma ve Sıcak Suya Daldırma Esnasında Makarnaların Rehidrasyon Davranışları Üzerine Etkisi

Abstract

Söz konusu çalışma
kapsamında, farklı elektrik potansiyelleri altında (10, 20, 30 ve 40 V/cm) ohmik ısıtma ve farklı sıcaklıklarda (75, 85 ve 95°C) suya daldırma
işlemi esnasında makarna örneklerinin rehidrasyon özellikleri incelenmiştir.
Makarnaların rehidrasyon davranışlarını ifade etmek için Fick’in ikinci
difüzyon kanunu kullanılarak, normal daldırma denemeleri için iki ve ohmik
ısıtma denemeleri için üç farklı efektif difüzyon katsayısı hesaplanmıştır. Uygulanan
farklı voltaj ve sıcaklıkların difüzyon katsayıları üzerine etkisi ise Arrhenius
tipi bir eşitlikte değerlendirilmiştir. Ayrıca, gıdaların rehidrasyon
özelliklerinin tanımlanmasında yaygın olarak tercih edilen iki model, Peleg ve
Weibull, rehidrasyon denemelerinin kinetik analizi amacıyla kullanılmıştır. Elde
edilen veriler neticesinde, hem daldırma suyu sıcaklığının hem de ohmik ısıtma
esnasında uygulanan voltajın artırılması, makarna örneklerinin su emilimini
hızlandırıcı etki göstermiştir. Hem Peleg hem de Weibull modelleri, normal
daldırma denemeleri için üst düzey bir performans ortaya koymuştur. Ancak
bunlardan sadece Weibull, ohmik ısıtma esnasında gözlenen nem değişimini kabul
edilebilir seviyede ifade edebilmiştir. Normal daldırma denemelerinden farklı
olarak, ohmik ısıtma işleminin ilk safhalarında nem emiliminde bir gecikme
dikkati çekmiştir. Ancak genel olarak ohmik ısıtmanın makarnaların nem
absorpsiyonu üzerine hızlandırıcı bir etkiye sahip olduğu ifade edilebilir.

Keywords

Ohmik ısıtma, Makarna, Rehidrasyon, Difüzyon, Peleg, Weibull

Project Number

4861-YL1-17

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