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 language | English |
|---|---|
| Pages (from-to) | 132-136 |
| Number of pages | 5 |
| Journal | Journal of Food Science |
| Volume | 66 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2001 |
Keywords
- Computer simulation
- Gelation
- Linear heating rate
- Nonisothermal heating method
- Whey protein
ASJC Scopus subject areas
- Food Science
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Yoon, W. B., & Park, J. W. (2001). Development of linear heating rates using conventional baths and computer simulation. Journal of Food Science, 66(1), 132-136. https://doi.org/10.1111/j.1365-2621.2001.tb15594.x