Authors

Abstract

This study investigates the effects of Ohmic heating on rice grain hardness and heating uniformity in comparison to conventional cooking methods. A self-developed Ohmic heating system was utilized to cook rice, and the performance was evaluated against that of a traditional electric rice cooker. The experiments were meticulously designed to measure temperature uniformity and rice quality across various water-to-rice ratios, employing a 5-channel temperature acquisition system and texture analyzer to assess hardness. The results demonstrated that Ohmic heating offered superior temperature uniformity and, consequently, more uniform rice texture, with reduced hardness variability compared to conventional methods. The results show that ohmic heating technology has great potential to improve the cooking quality of rice, and provides theoretical basis and technical support for designing more efficient rice cooking equipment.

Abstract in Chinese

本文研究了欧姆加热对米饭粒硬度和加热均匀性的影响，并与传统烹饪方法进行了比较。使用了自行开发的欧姆加热系统对米饭进行烹饪，同时以传统电饭煲作为对照。采用5通道温度采集系统和质构仪测量了不同水米比例下的米饭温度均匀性和米粒硬度，全面评估了两种加热方式的性能。研究结果显示，欧姆加热设备有效控制了各阶段的温度变化，其保温效果略优于传统电饭煲。与传统烹饪方法相比，欧姆加热技术在米饭烹饪过程中提供了更佳的温度均匀性，随着保温时间的延长，不同层米饭之间的硬度差异逐渐减小，最终实现了更均匀的米饭质地。研究结论表明，欧姆加热技术具有改善米饭烹饪品质的巨大潜力，为设计更高效的米饭烹饪设备提供了理论基础和技术支持。