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.)
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.33730 |
| Date | January 2002 |
| Creators | Chiu, Lawrende, 1968- |
| Contributors | Ramaswamy, Hosahalli S. (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001872081, proquestno: MQ78847, Theses scanned by UMI/ProQuest. |
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