Ohmic heating: A futuristic method for cooking bulgur

Bulgur is a nutritious, healthy, and partially cooked food product with long shelf life and produced from wheat grains. In the present study, ohmic heating (OH) was used to cook bulgur as an alternative method to conventional cooking in case of bulgur pilaf due to its advantages including shorter he...

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Bibliographic Details
Published in:Journal of food processing and preservation 2022-11, Vol.46 (11), p.n/a
Main Authors: Goksu, Ali, Omac, Basri, Sabancı, Serdal
Format: Article
Language:English
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Summary:Bulgur is a nutritious, healthy, and partially cooked food product with long shelf life and produced from wheat grains. In the present study, ohmic heating (OH) was used to cook bulgur as an alternative method to conventional cooking in case of bulgur pilaf due to its advantages including shorter heating time, uniform heat distribution in food, and higher energy efficiency. Bulgur was cooked in 0.1% salt solution to evaluate the effect of OH at various voltage gradients (10, 13, 16, and 19 V/cm) and conventional cooking processes on the textural properties of bulgur and energy consumption. The results showed that for the OH process, the total energy consumption for the cooking of bulgur reduced by approximately 80% compared to that for conventional cooking. In addition, the voltage gradients were significantly related to the cooking time, a crucial parameter for the water absorption of bulgur (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.17025