naa a22 4500 510727212 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-1002-7 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1002-7 Ohmic Tempering of Frozen Potato Puree [Elektronische Daten] [Nadide Seyhun, Hosahalli Ramaswamy, Songming Zhu, Gulum Sumnu, Serpil Sahin] Frozen potato puree samples were tempered using an ohmic heating technique. Three salt concentrations (0.50, 0.75, and 1.00%) and three frequency levels (10, 20, and 30kHz) were used as experimental variables, and the effects of salt concentration and frequency on ohmic tempering were investigated. Temperature, electrical current, and voltage were measured during the ohmic tempering. Electrical conductivities were evaluated based on the sample geometry and the ohmic heating principle. Increasing the salt concentration and/or frequency increased the electrical conductivity and heating rate, and hence contributed to decreasing the tempering time for the frozen potato puree samples. The tempering time was lowest with the highest salt concentration employed, and longest for the lowest salt concentration and frequency. Temperature differences within the sample during ohmic heating were found to be lowest when employing 0.50% salt concentration and 10kHz frequency. Springer Science+Business Media New York, 2012 Ohmic heating nationallicence Ohmic tempering nationallicence Thawing nationallicence Frozen potato puree nationallicence Seyhun Nadide Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut Ramaswamy Hosahalli Department of Food Science and Agricultural Chemistry, McGill University Macdonald Campus, H9X 3V9, Montreal, Quebec, Canada aut Zhu Songming Department of Food Science and Agricultural Chemistry, McGill University Macdonald Campus, H9X 3V9, Montreal, Quebec, Canada aut Sumnu Gulum Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut Sahin Serpil Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3200-3205 1935-5130 6:11<3200 2013 6 11947 https://doi.org/10.1007/s11947-012-1002-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1002-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Seyhun Nadide Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut NATIONALLICENCE 700 1- Ramaswamy Hosahalli Department of Food Science and Agricultural Chemistry, McGill University Macdonald Campus, H9X 3V9, Montreal, Quebec, Canada aut NATIONALLICENCE 700 1- Zhu Songming Department of Food Science and Agricultural Chemistry, McGill University Macdonald Campus, H9X 3V9, Montreal, Quebec, Canada aut NATIONALLICENCE 700 1- Sumnu Gulum Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut NATIONALLICENCE 700 1- Sahin Serpil Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3200-3205 1935-5130 6:11<3200 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer