témavezető: Baranyai László
társ-témavezető: Kókai Zoltán
helyszín (magyar oldal): Szent István Egyetem, Élelmiszertudományi Doktori Iskola 1118 Budapest Villányi út 29-43. helyszín rövidítés: SZIE
A kutatási téma leírása:
Background: Commercial ohmic heating and cooking equipments are already available using standard AC power supply of 230 V and 50 Hz. Instrumental measurements were performed to investigate physical change of fruit, vegetable and meat tissue during electric treatment of Joule heating. Sensory evaluation tests compared treated products to traditional technology and decided on acceptability according to thresholds.
Objectives: The main goal is to optimize ohmic heating technology parameters for food safety and best consumer satisfaction. Thermal vision is to help optimization of uniformity of treatment and geometry of treatment chamber. Triangle sensory tests are to evaluate difference of technologies and detailed investigation of effects will be based on profile analysis.
Expected results: Multivariate models are to be developed for optimization purposes. Relationship between sensory attributes and selected parameters of ohmic heating might be used in sorting/grading and optimization. Preference map model can be built for food products prepared with ohmic heating.
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