Rice cooking using ohmic heating: Determination of electricaln conductivity, water diffusion and cooking energy

摘要

In this research, ohmic heating was proposed as an alternative method to cook rice. Jasmine rice grain's swelling behavior and electrical conductivity, water diffusion, and cooking energy were investigated. Results showed that rice grains expanded faster when the temperature was higher than 80 degrees C. A triphased linear relationship between electrical conductivity and temperature was observed with two transition temperatures at around 60 and 80 degrees C. Water diffused into rice grains faste