Study on Ohmic Heating Characteristics of Starch Solution

Abstract

Abstract: The effects of salt concentration, starch content and applied voltage on electrical conductivity and ohmic heating rate of starch solution were studied. The characteristics of starch solution during ohmic heating were also investigated. The results showed that the electrical conductivity and the heating up speed of starch solution increase with higher salt concentration, and higher applied voltage; but decrease with higher starch concentration. The electrical conductivity before reaching the gelatinization temperature increases with the increase of temperature, but decreases with the increase of temperature after the gelatinization temperature. There is no prominent change of gelatinization properties during ohmic heating.

Key words: , ohmic heating； starch solution； gelatinization temperature； electrical conductivity；

Yang-Ming-Duo, Chen-Xia, Li-Gang, Yu-Shan-Ming. Study on Ohmic Heating Characteristics of Starch Solution[J]. FOOD SCIENCE, 2006, 27(9): 29-32.

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Study on Ohmic Heating Characteristics of Starch Solution

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