Exergetic performance analysis of ohmic cooking process

Basit Öğe Kaydı
dc.contributor.authorBozkurt, Hayriye
dc.contributor.authorIcier, Filiz
dc.date.accessioned2019-10-27T21:14:39Z
dc.date.available2019-10-27T21:14:39Z
dc.date.issued2010
dc.departmentEge Üniversitesien_US
dc.description.abstractThis paper deals with the performance evaluation of ohmic cooking process by applying exergy analysis. Cylindrically shaped ground beef samples with different fat contents (2%, 9% and 15%) were used as the test material being cooked. The cooking process was conducted at three different voltage gradients (20, 30 or 40 V/cm) up to 80 degrees C. The effects of voltage gradient applied and the initial fat content of sample on the energy efficiency, exergy efficiency, exergy loss and improvement potential were investigated. The energy and exergy efficiency values for ohmic cooking process at the voltage gradients between 20 and 40 V/cm were found to be in the range of 0.69-0.91% and 63.2-89.2%, respectively. It was determined that the system should have been improved energetically especially for samples having high initial fat contents cooked at the low voltage gradients, since improvement potential values predicted were highest at this conditions. (C) 2010 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipTUBITAK (Turkish Scientific and Technology Committee), TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [107O898]en_US
dc.description.sponsorshipThis study is a part of the M.Sc. Thesis named as "The application, mathematical modelling and exergetic optimization of ohmic cooking in kofte production", and financially supported by TUBITAK Project No. 107O898 (Turkish Scientific and Technology Committee), Turkey.en_US
dc.identifier.doi10.1016/j.jfoodeng.2010.05.020
dc.identifier.endpage695en_US
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.issn0260-8774en_US
dc.identifier.issn1873-5770en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage688en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2010.05.020
dc.identifier.urihttps://hdl.handle.net/11454/43420
dc.identifier.volume100en_US
dc.identifier.wosWOS:000280620700016en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_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.subjectOhmicen_US
dc.subjectCookingen_US
dc.subjectExergyen_US
dc.subjectMeaten_US
dc.subjectEnergyen_US
dc.titleExergetic performance analysis of ohmic cooking processen_US
dc.typeArticleen_US

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