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 |
| Publication status | Published - 2001 Apr 5 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Food Science
Cite this
Development of linear heating rates using conventional baths and computer simulation. / Yoon, W. B.; Park, Jae W.
In: Journal of Food Science, Vol. 66, No. 1, 05.04.2001, p. 132-136.Research output: Contribution to journal › Article
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TY - JOUR
T1 - Development of linear heating rates using conventional baths and computer simulation
AU - Yoon, W. B.
AU - Park, Jae W.
PY - 2001/4/5
Y1 - 2001/4/5
N2 - 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).
AB - 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).
KW - Computer simulation
KW - Gelation
KW - Linear heating rate
KW - Nonisothermal heating method
KW - Whey protein
UR - http://www.scopus.com/inward/record.url?scp=0035082353&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0035082353&partnerID=8YFLogxK
M3 - Article
VL - 66
SP - 132
EP - 136
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 1
ER -