Analysis of joule heating of pork sausages

Baranyai, László and De Vivo, Luigi and Magnucz, Márton and Vozáry, Eszter and Marra, Francesco (2018) Analysis of joule heating of pork sausages. Asia Pacific Journal of Food Safety and Security, 4 (1). pp. 10-20. ISSN 2422-9555

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Abstract

Joule heating, also called as ohmic heating, is a promising technology for cooking. It is expected to be rapid and economic since no transfer medium is required, electrical energy is directly affecting foodstuff. Additionally, cooking is induced by current stream and starts inside food. This reverse direction compared to the traditional technique needs different considerations, such as cold point calculation and expected final surface temperature. Viennese type smoked pork sausages were acquired in retail. Adjustable AC power supply of 0-240 V (1000 VA, 50 Hz) was applied to control current and voltage. Infrared thermometer was used to record temperature data at three positions along the sample surface. Thermal images were captured during cooking with the spectral range of 8-14 μm. Both infrared thermometer and thermovision camera had the same accuracy of ±2%. Two parallel samples were cooked during experiments. Measurements were performed in 3 replicates. Three levels of voltage were applied (50 V, 125 V and 200 V). Low level was considered inefficient and too slow, while high level did burn meat around electrode easily. Kinetics of current and surface temperature were analyzed and compared. Based on the temperature change, optimal cooking protocol can be suggested in order to warm up quickly and cook safe food without burning and decreasing its value. Finite element calculations were performed using software COMLSOL Multiphysics®. According to the results, Joule heating treatment is an effective way of cooking and easy to control. In spite of the fact that technique is investigated from different aspects, there are still open questions and issues before deployment into everyday practice.

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