Electrical conductivity changes of minced beef-fat blends during ohmic cooking

Basit Öğe Kaydı
dc.contributor.authorBozkurt H.
dc.contributor.authorIcier F.
dc.date.accessioned2019-10-26T22:48:34Z
dc.date.available2019-10-26T22:48:34Z
dc.date.issued2010
dc.departmentEge Üniversitesien_US
dc.description.abstractMinced beef-fat blends having different fat level (2%, 9% and 15%) and full meat-fat samples were ohmically cooked by different voltage gradients (20, 30 and 40 V/cm). Main factors affecting the electrical conductivity were the temperature and the composition of the blends. Although the effect of initial fat content on electrical conductivity was statistically significant, voltage gradient did not affect the electrical conductivity changes during cooking treatment (p > 0.05). The electrical conductivity of the samples increased with increasing temperature up to the critical initial cooking temperature (60-70 °C) depending on the fat level, and then decreased due to structural changes and the increase in the bound water during cooking. The results of the nonlinear mathematical model including the effects of initial fat level and the temperature on the electrical conductivity changes had good agreement (r = 0.952; SEM = 0.009) with the experimental data. The determination of electrical conductivity changes being affected by process variables is crucial to characterize the ohmic cooking of meat products and design of ohmic systems. © 2009 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorship107O898en_US
dc.description.sponsorshipThis study is a part of the MSc. Thesis titled as “Experimental Investigation, Mathematical Modelling and Exergetic Optimization of Ohmic Cooking of Meatball”, and financially supported by TUBITAK Project No. 107O898 (Turkish Scientific and Technology Committee), Turkey. --en_US
dc.identifier.doi10.1016/j.jfoodeng.2009.06.048
dc.identifier.endpage92en_US
dc.identifier.issn0260-8774
dc.identifier.issn0260-8774en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage86en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2009.06.048
dc.identifier.urihttps://hdl.handle.net/11454/20188
dc.identifier.volume96en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBeef-fat blendsen_US
dc.subjectElectrical conductivityen_US
dc.subjectFat levelen_US
dc.subjectOhmic cookingen_US
dc.subjectVoltage gradienten_US
dc.titleElectrical conductivity changes of minced beef-fat blends during ohmic cookingen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu