Development of linear heating rates using conventional baths and computer simulation

W. B. Yoon, Jae 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
Publication statusPublished - 2001 Apr 5
Externally publishedYes

Fingerprint

Baths
computer simulation
Computer Simulation
Heating
heat
shear stress
Temperature
whey protein concentrate
Ethylene Glycol
ethylene glycol
Cooking
gelation
cooking
temperature
Salts
salts
Water
Proteins
proteins
water

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 journalArticle

Yoon, W. B. ; Park, Jae W. / Development of linear heating rates using conventional baths and computer simulation. In: Journal of Food Science. 2001 ; Vol. 66, No. 1. pp. 132-136.
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