Evaluation of energy efficacy and texture of ohmically cooked noodles

Abstract

Abstract The feasibility of ohmic heating for cooking instant noodles was evaluated using a customized ohmic system. Temperature come-up time, heat transfer ratio (HTnls), system performance coefficient (SPC), and textural qualities were evaluated as a function of different electric fields (10, 12.5, 15, and 17.5\u202fV/cm) and temperature holding times (30, 60, 90, and 120\u202fs). Temperature come-up time to 100\u202f°C was 3.9\u202f±\u202f0.1, 2.5\u202f±\u202f0.1, 2.1\u202f±\u202f0.2, and 1.3\u202f±\u202f0.1\u202fmin\u202fat electric fields of 10, 12.5, 15 and 17.5\u202fV/cm, respectively. Temperature come-up time decreased significantly with an increase in electric field. The highest HTnls of 0.89 was observed at 15\u202fV/cm. An electric field of 15\u202fV/cm with a 90\u202fs holding time yielded the greatest SPC of 0.63\u202f±\u202f0.05 and the most preferable textural qualities for hardness. Our study shows the potential of ohmic heating to rapidly cook instant noodles with good textural qualities and energy efficiency.