Ohmic versus conventional heating for studying molecular changes during pound cake baking

Freeze-Etch of Emulsified Cake Batters During Baking

Cryofixation, freeze-etch techniques were used to study the structure of cake batters made from a lean cake formulation before heating and after heating to temperatures up to l00-l02 °C. Batters were prepared without added emulsifiers and with saturated and unsaturated monoglycerides replacing 5 and l 0% of the oil. Unsaturated monoglyceri des were more effective than saturated monoglycerides i...

Quantification of metal release from stainless steel electrodes during conventional and pulsed ohmic heating

Effects of ohmic and conventional heating on anthocyanin degradation during theprocessing of blueberry pulp

The present work evaluates the anthocyanin degradation in blueberry pulp after thermal treatment using ohmic and conventional heating. The ohmic heating technology was studied using a rotatable central composite design, and the variables studied were voltage and solids content. The anthocyanin content of the samples was determined using HPLC. The results show that degradation increased with bot...

Electrode and pH effects on electrochemical reactions during ohmic heating

Undesirable electrochemical phenomena at electrode|solution interfaces during ohmic heating can be avoided or effectively inhibited by choosing an appropriate electrode material. We attempted to understand the electrochemical behavior of four types of electrode materials: titanium, stainless steel, platinized-titanium, and graphite at pH 3.5, 5.0, and 6.5. The electrodes were examined comparati...

Inactivation kinetics of food enzymes during ohmic heating

0308-8146/$ see front matter 2010 Elsevier Ltd. A doi:10.1016/j.foodchem.2010.04.047 * Corresponding author. Tel.: +421 2 59325254; fax E-mail address: [email protected] (M. Pola Ohmic heating of milk and fruit and vegetable juices was carried out at several incubation temperatures to investigate inactivation of alkaline phosphatase, pectin methylesterase and peroxidase. Mechanisms of in...