Development of linear heating rates using conventional baths and computer simulation

W. B. Yoon, J. W. Park

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

A conventional cooking method to obtain linear heating was developed by heating sequentially in multiple baths set at different temperatures. The time and temperature in each rate were determined using computer simulation. Two heating media (water and ethylene glycol) were employed. Gelation properties of whey protein concentrate (WPC) slurry (15% protein and 2% salt) were evaluated at 3 different heating rates (1, 8, and 15 °C/min). Failure shear stress and strain values were significantly affected by heating rates. Failure shear stress and strain at 1 °C/min were significantly higher compared to higher heating rates (8 and 15 °C/min).

Original languageEnglish
Pages (from-to)132-136
Number of pages5
JournalJournal of Food Science
Volume66
Issue number1
DOIs
Publication statusPublished - 2001

Keywords

  • Computer simulation
  • Gelation
  • Linear heating rate
  • Nonisothermal heating method
  • Whey protein

ASJC Scopus subject areas

  • Food Science

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