Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process

2016 ◽  
Vol 34 ◽  
pp. 259-266 ◽  
Author(s):  
Xiaojing Tian ◽  
Wei Wu ◽  
Qianqian Yu ◽  
Man Hou ◽  
Fei Jia ◽  
...  
Keyword(s):  
Ohmic Heating ◽  
Water Bath ◽  
Heating Process ◽  
Proteome Changes

Estimates of blow-up time for a non-local problem modelling an Ohmic heating process

2002 ◽  
Vol 13 (3) ◽  
pp. 337-351 ◽  
Author(s):  
N. I. KAVALLARIS ◽  
C. V. NIKOLOPOULOS ◽  
D. E. TZANETIS
Keyword(s):  
Blow Up ◽  
Ohmic Heating ◽  
Numerical Estimate ◽  
Initial Boundary ◽  
Initial Boundary Value Problem ◽  
Stationary Solutions ◽  
Upper And Lower Bounds ◽  
Heating Process ◽  
Non Local ◽  
Initial Boundary Value

We consider an initial boundary value problem for the non-local equation, ut = uxx+λf(u)/(∫1-1f (u)dx)2, with Robin boundary conditions. It is known that there exists a critical value of the parameter λ, say λ*, such that for λ > λ* there is no stationary solution and the solution u(x, t) blows up globally in finite time t*, while for λ < λ* there exist stationary solutions. We find, for decreasing f and for λ > λ*, upper and lower bounds for t*, by using comparison methods. For f(u) = e−u, we give an asymptotic estimate: t* ∼ tu(λ−λ*)−1/2 for 0 < (λ−λ*) [Lt ] 1, where tu is a constant. A numerical estimate is obtained using a Crank-Nicolson scheme.

Numerical study of toroidal magnetic field on the self-gravitating protoplanetary disks

2020 ◽  
Vol 29 (09) ◽  
pp. 2050067
Author(s):  
Hanifeh Ghanbarnejad ◽  
Maryam Ghasemnezhad
Keyword(s):  
Magnetic Field ◽  
Accretion Disks ◽  
Numerical Solutions ◽  
Numerical Study ◽  
Ohmic Heating ◽  
The Self ◽  
Toroidal Magnetic Field ◽  
Heating Process ◽  
Heating And Cooling ◽  
The Magnetic Field

In this paper, we study the self-gravitating accretion disks by considering the toroidal component of magnetic field, [Formula: see text] and wind/outflow in the flow and also investigate the effect of two parameters, [Formula: see text] and [Formula: see text] corresponding to magnetic field on the latitudinal structure of such accretion disks. The cooling of the disk is parameterized simply as, [Formula: see text] (where [Formula: see text] is the internal energy and [Formula: see text] is the cooling timescale and [Formula: see text] is a free constant) and the heating rate is decomposed into two components, magnetic field and viscosity dissipations. We have shown that when the toroidal magnetic field becomes stronger, the heating process (viscous and resistivity) and the radiative cooling rate increase. Ohmic heating is much bigger than viscous heating and cooling, so we must consider the role of the magnetic field in the energy equation. Our numerical solutions show that the thickness of the disk decreases with strong toroidal component of magnetic field. The magnetic field leads to production of the outflow in the low latitude. So, by increasing the toroidal component of the magnetic field, the regions which belong to inflow decrease and the disk is cooled.

Correlation of Electrical Conductivity and Thermal Properties of Native Starch during Ohmic Heating

2011 ◽  
Vol 7 (5) ◽  
Author(s):  
Lam-Lam Wong ◽  
Yong-Wei Xu ◽  
Zhan-Hui Lu ◽  
Li-Te Li
Keyword(s):  
Electrical Conductivity ◽  
Room Temperature ◽  
Ohmic Heating ◽  
Heating Process ◽  
Rapid Evaluation ◽  
Scanning Calorimetry ◽  
Heating Method ◽  
Starch Gelatinization ◽  
On Line ◽  
Water Ratio

Electrical conductivity of starch suspension during ohmic heating was applied to analyze the starch gelatinization process. Native starches from wheat, corn, rice, potato, sweet potato, and pea were prepared on a starch to water ratio of 1:3 (w/w) with adding 0.05 M potassium chloride. A laboratory scale ohmic heating setup was designed to heat the starch suspension from room temperature to 90°C at a controlled heating rate of 10°C/min operating at 50 Hz and 110 V. The results show that starch gelatinization temperatures could be precisely calculated from electrical conductivity of starch suspension during ohmic heating process. The starch gelatinization temperatures based on ohmic heating were comparable to those measured by differential scanning calorimetry (DSC). Highly significant correlation of onset temperature (R=0.9972) and peak temperature (R=0.9950) were observed. The ohmic heating method could provide an alternative way to DSC with a promising potential for on-line and rapid evaluation of starch gelatinization temperatures.

Influence of Hydrocolloid Concentration, Salinity and Citric Acid Addition on Heat Transfer in the Ohmic Heating Process

2011 ◽  
Vol 7 (5) ◽  
Author(s):  
Mostafa Keshavarz Moraveji ◽  
Emad Ghaderi ◽  
Reza Davarnejad
Keyword(s):  
Heat Transfer ◽  
Electrical Conductivity ◽  
Citric Acid ◽  
Ohmic Heating ◽  
Solid Particles ◽  
Heating Process ◽  
Process Conditions ◽  
Heating Rates ◽  
Acid Addition ◽  
Ph Level

In this article, the effects of Ohmic heating process conditions on electrical conductivity and heat transfer were investigated. In order to study the Ohmic heating process, various hydrocolloid solutions containing starch in water with concentrations of 4–8% in the static cells were used. Temperature increments increased electrical conductivity of the solution, linearly. The concentration of dispersed solid particles in the solution caused a progressive trend in time-temperature curve for hydrocolloid solutions (with concentrations of 4, 5.5 and 8%) without electrolytes. The electrical conductivity was raised by increasing temperatures. In order to consider the salinity impact on electrical conductivity and the heating rate, sodium chloride (with concentrations of 1–0.25%) was added to the solution. It was observed that the salt addition to the system had a major effect on electrical conductivity and time-temperature curves. The pH level was modified with Citric acid addition, and the influence of pH level on the time-temperature curves and heating rates were investigated. The Citric acid addition had no on significant effect on the time-temperature curves.

scholarly journals High Pressure Ohmic Heating Process for Cooking Rice.

1998 ◽  
Vol 45 (9) ◽  
pp. 533-538 ◽  
Author(s):  
Kunihiko UEMURA ◽  
Hidechika TOYOSHIMA ◽  
Hiroshi OKADOME
Keyword(s):  
High Pressure ◽  
Ohmic Heating ◽  
Heating Process

scholarly journals The effect of ohmic heating process on some mechanical properties of green beans

2019 ◽  
Vol 16 (95) ◽  
pp. 1-10
Author(s):  
Mohsen Azadbakht ◽  
Arash Rokhbin ◽  
Ali Asghari ◽  
◽  
◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Ohmic Heating ◽  
Heating Process ◽  
Green Beans

scholarly journals The effect of heating factors on the properties of heat-induced surimi gel under ohmic heating

2021 ◽  
Vol 13 (2) ◽  
pp. 32-42
Author(s):  
Van Nguyen
Keyword(s):  
Electrical Conductivity ◽  
Heating Rate ◽  
Salt Concentration ◽  
Ohmic Heating ◽  
Heating Time ◽  
Holding Time ◽  
Water Bath ◽  
Heating Rates ◽  
Fast Heating ◽  
Water Bath Heating

Ohmic heating (OH) is a method that heat is generated within the food due to its electrical resistance, resulting in a relatively linear heating rate and uniform temperature distribution. Because surimi-based paste contains water and salts, the conductivity is sufficiently good for the ohmic effect. Gelation induced by OH greatly depends on heating conditions such as heating speed, heating time, or electrical conductivity. However, the detailed information obtained is quite limited. Therefore, in order to clarify how ohmic heating affects the physical properties of surimi gel under OH, gels from croaker surimi (SA grade) were obtained using different heating conditions (heating speed, heating time, or salt concentration - electrical conductivity). Furthermore, the gels heated by ohmic heating were compared with the gel obtained by conventional water-bath heating. The results showed that, at the same heating rates, higher salt concentration generated better surimi gels for croaker surimi. Gels cooked ohmically at a slow heating rate performed significantly better than those cooked at a fast heating rate or heated conventionally in a water bath. There was little discernible difference in protein pattern between gels heated by OH and conventional water bath heating at fast heating rates with two different salt concentrations. The results also indicated that holding time at target temperature showed no effect on the gel. These results suggested that the properties of heat-induced surimi gels by OH are affected by not only heating speed but also holding time at maximum temperature and salt content.

scholarly journals The effect of transglutaminase on gluten-free soy bread baked using ohmic heating

2021 ◽  
Vol 924 (1) ◽  
pp. 012041
Author(s):  
J P Hutasoit ◽  
Aji Sutrisno ◽  
E S Murtini ◽  
A Lastriyanto
Keyword(s):  
Electrical Conductivity ◽  
Moisture Content ◽  
Process Parameters ◽  
Profile Analysis ◽  
Ohmic Heating ◽  
Test Method ◽  
Heating Process ◽  
Gluten Free ◽  
Rate Of Increase ◽  
Conductivity Current

Abstract This study aims to compare the quality of gluten-free bread made from black soybean flour using and without transglutaminase (TGase) baked using ohmic heating technology. Parameters of bread quality observed were specific volume, moisture content, texture profile analysis, porosity, and color. To understand the changes in the ohmic heating process parameters during baking, an evaluation of temperature, electrical conductivity, current intensity, electrical power parameters was carried out. To analyze the data, the independent sample t-test method was used. The results obtained indicate that the addition of TGase affects the characteristics of the bread and process parameters during baking with ohmic heating. Bread with the addition of TGase has an increase in volume, texture, moisture content, and porosity of the bread that is better than without the addition of TGase. Based on the parameter process, the rate of increase in temperature, electrical conductivity, current, and power intensity is highly affected by the addition TGase. Electrical conductivity increases linearly with increasing temperature.

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