Ohmic heating is an electrical resistance heating resulting from the passage of electrical current through an electrically conductive material offering some resistance. Most food products possess sufficient electrical conductivity to be able to take advantage of ohmic heating. This research was undertaken to evaluate the quality changes associated with fine ham emulsions prepared under ohmic heating conditions as compared to those produced by conventional heating. / In the first part of the study, kinetics of quality changes (color, texture, water holding capacity, cooking loss and water activity) associated with fine ham emulsion subjected to conventional heating conditions were evaluated. The second part of the study was to standardize ohmic heating conditions for achieving target time-temperature combinations. It was desired to achieve cooking conditions (temperature come-up and hold times) both similar to and faster than conventional heating so that meaningful quality comparisons could be made between the two. / The final part of the study was to compare the quality changes of fine ham emulsion subjected to ohmic heating under different rates, and to compare them with conventional heating. (Abstract shortened by UMI.)

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A glucose glycine liquid model system fortified with 24 ppm of iron as either ferrous sulfate, ferric orthophosphate or ferric orthophosphate + 110 ppm ascorbic acid was thermally processed as 240, 250 and 260°F for 3, 6, 9, 12 and 15 minutes. Levels of elemental, nonelemental, soluble, total ionic and ferrous iron were measured for the model systems at each processing parameter. Data from the iron profiles were evaluated for the effect of iron salt; ascorbic acid; glucose and glycine, and processing temperature and time on changes in the iron chemistry during processing. The ferrous sulfate model system resulted in significantly higher levels of soluble and ferrous iron. Soluble iron from the ferric orthophosphate model system increased significantly with the addition of ascorbic acid. The presence of glucose and glycine prevented formation of insoluble iron hydroxides during processing of the ferrous sulfate system, promoted solubilization and ionization of iron for the ferric orthophosphate system and restricted the enhancing effect of ascorbic acid on the ferric orthophosphate profile. The interaction of the iron salt with the model system was stimulated by the application of heat. The insignificant correlation between process lethality values and the iron profile for each iron salt indicated that changes in the iron profile were time and temperature dependent. Kinetic parameters were calculated for all three model systems. The ferric orthophosphate iron profile was less sensitive to temperature change than either of the other two model systems. Evaluation of samples at sequential time intervals during the processing treatment allowed for a better understanding of the reaction mechanisms that occurred during processing which brought about a change in the iron profile of each model system. / Master of Science

Call number: LD2668 .T4 1985 B55 / Master of Science