The ohmic heating of meat ball: Modeling and quality determination

Innovative Food Science and Emerging Technologies

Volumn 23, Issue , 2014, Pages 121-130

  Engchuan, Wassama ^a   Jittanit, Weerachet ^a   Garnjanagoonchorn, Wunwiboon ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Electrical conductivity; Mathematical model; Meat ball; Ohmic heating; Physical property

Indexed keywords

ELECTRIC PROPERTIES; HEATING; JOULE HEATING; MATHEMATICAL MODELS; PHYSICAL PROPERTIES; TEMPERATURE DISTRIBUTION;

ELECTRICAL CONDUCTIVITY; FINITE DIFFERENCE MODEL; INNOVATIVE METHOD; MEAT BALLS; QUALITY ATTRIBUTES; QUALITY DETERMINATION; SAMPLE TEMPERATURE; TEMPERATURE VARIATION;

MEATS;

EID: 84901986865     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.02.014     Document Type: Article

References (35)

1. C. Alvarez, I. Couso, M. Solas, and M. Tejada Waxy corn starch affecting texture and ultrastructure of sardine surimi gels Zeitschrift für Lebensmitteluntersuchung und -Forschung A 204 1997 121 128 (Pubitemid 127789629)
2. S. Barbut, A. Gordon, and A. Smith Effect of cooking temperature on the microstructure of meat batters prepared with salt and phosphate Lebensmittel-Wissenschaft und Technologie 29 1996 475 489
3. S. Barbut, and G.S. Mittal Effect of heating rate on meat batter stability, texture and gelation Journal of Food Science 55 1990 334 337
4. Y. Benabderrahmane, and J.P. Pain Thermal behaviour of a solid/liquid mixture in an ohmic heating sterilizer - Slip phase model Chemical Engineering Science 55 2000 1371 1384 (Pubitemid 30144519)
5. J.P. Camou, J.G. Sebranek, and D.G. Olson Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels Journal of Food Science 54 1989 850 854
6. J. Carballo, S. Cofrades, M.T. Solas, and F. Jimenez-Colmenero High pressure/thermal treatment of meat batters prepared from freeze-thawed pork Meat Science 54 2000 357 364
7. Y.A. Cengel Heat transfer: A practical approach 3rd ed. 1998 WCB McGraw-Hill Boston 958 959
8. L.J. Davies, M.R. Kemp, and P.J. Fryer The geometry of shadows: Effects of inhomogeneities in electrical field processing Journal of Food Engineering 40 1999 245 258
9. A.A.P. de Alwis, and P.J. Fryer A finite-element analysis of heat generation and transfer during ohmic heating of food Chemical Engineering Science 45 6 1990 1547 1559 (Pubitemid 21655995)
10. S. Eliot-Godereaux, F. Zuber, and A. Goullieux Processing and stabilization of cauliflower by ohmic heating technology Innovative Food Science and Emerging Technologies 2 2001 279 287 (Pubitemid 33379791)
11. W. Engchuan, and W. Jittanit Electrical and thermo-physical properties of meat ball International Journal of Food Properties 16 8 2013 1676 1692
12. K. Halden, A.A.P. de Alwis, and P.J. Fryer Changes in the electrical conductivity of foods during ohmic heating International Journal of Food Science and Technology 25 1990 9 25
13. S.Y. Hsu, and H.Y. Chung Effect of processing factors on qualities of emulsified meatball Journal of Food Engineering 36 1998 337 347 (Pubitemid 128675051)
14. S.Y. Hsu, and S.H. Yu Effects of phosphate, water, fat and salt on low-fat emulsified meatball Journal of Food Engineering 39 1999 123 130
15. N. Huda, Y.H. Shen, Y.L. Huey, R. Ahmad, and A. Mardiah Evaluation of physic-chemical properties of Malaysian commercial beef meatballs American Journal of Food Technology 5 1 2010 13 21
16. X. Jiang, L. Li, W. Shen, and J. Zhou Numerical simulation of inhomogeneous food with ohmic heating International Journal of Food Engineering 6 4 2010 1 17 (Article 6)
17. W. Jittanit, M. Chantara-In, T. Deying, and W. Ratanavong Production of tamarind powder by drum dryer using maltodextrin and Arabic gum as adjuncts Songklanakarin Journal of Science and Technology 33 1 2011 33 41
18. W. Jittanit, S. Niti-Att, and O. TechanuntachaikulSinija Study of spray drying of pineapple juice using maltodextrin as an adjunct Chiang Mai Journal of Science 37 3 2010 498 506
19. Y.H. Lan, J. Novakofski, R.H. McCusker, M.S. Brewer, T.R. Carr, and F.K. McKeith Thermal gelation of pork, beef, fish, chicken and turkey muscles as affected by heating rate and pH Journal of Food Science 60 1995 936 940
20. F. Marra, M. Zell, J.G. Lyng, D.J. Morgan, and D.A. Cronin Analysis of heat transfer during ohmic processing of a solid food Journal of Food Engineering 91 2009 56 63
21. N. Ozkan, I. Ho, and M. Farid Combined ohmic and plate heating of hamburger patties: Quality of cooked patties Journal of Food Engineering 63 2004 141 145
22. P. Pongviratchai, and J.W. Park Physical properties of fish proteins cooked with starches or protein additives under ohmic heating Journal of Food Quality 30 2007 783 796 (Pubitemid 350161726)
23. H. Purnomo, and D. Rahardiyan Indonesian traditional meatball International Food Research Journal 15 2 2008 101 108
24. S. Salengke, and S.K. Sastry Models for ohmic heating of solid-liquid mixtures under worst-case heating scenarios Journal of Food Engineering 83 2007 337 355 (Pubitemid 47043197)
25. S. Sarang, S.K. Sastry, and L. Knipe Electrical conductivity of fruits and meats during ohmic heating Journal of Food Engineering 87 2008 351 356
26. S.K. Sastry, and S. Palaniappan Mathematical modeling and experimental studies on ohmic heating of liquid-particle mixtures in a static heater Journal of Food Process Engineering 15 4 1992 241 261 (Pubitemid 23600142)
27. N. Shirsat, N.P. Brunton, J.G. Lyng, and B. McKenna Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter European Food Research and Technology 219 2004 1 5 (Pubitemid 40871388)
28. N. Shirsat, N.P. Brunton, J.G. Lyng, B. McKenna, and A. Scannell Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter Journal of the Science of Food and Agriculture 84 2004 1861 1870 (Pubitemid 39415153)
29. N. Shirsat, J.G. Lyng, N.P. Brunton, and B. McKenna Conductivities and ohmic heating of meat emulsion batters Journal of Muscle Foods 15 2004 121 137 (Pubitemid 38960524)
30. A. Sukprasert Electrical Conductivity Property of Foods for Ohmic Heating (Master Thesis) 1998 King Mongkut's University of Technology Thonburi Bangkok, Thailand
31. A. Totosaus, and M.L. Perez-Chabela Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts LWT- Food Science and Technology 42 2009 563 569
32. T.F. Tseng, D.C. Liu, and M.T. Chen Evaluation of transglutaminase on the quality of low-salt chicken meat-balls Meat Science 55 2000 427 431
33. M.R. Zareifard, H.S. Ramaswamy, M. Trigui, and M. Marcott Ohmic heating behavior and electrical conductivity of two-phase food systems Innovative Food Science and Emerging Technologies 4 2003 45 55 (Pubitemid 36285525)
34. M. Zell, J.G. Lyng, D.A. Cronin, and D.J. Morgan Ohmic cooking of whole beef muscle - Optimisation of meat preparation Meat Science 81 2009 693 698
35. M. Zell, J.G. Lyng, D.A. Cronin, and D.J. Morgan Ohmic cooking of whole turkey meat - Effect of rapid ohmic heating on selected product parameters Food Chemistry 120 2010 724 729