Application of two-stage ohmic heating to tofu processing

Lifeng Wang, Dan Li, Eizo Tatsumi, Zhi-Sheng Liu, Xiao Dong Chen, Li-Te Li

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35 Citations (Scopus)

Abstract

Thermal denaturation of soybean proteins is a prerequisite for tofu gel formation. Soymilk is conventionally heated with a one-stage steam heating. Two-stage ohmic heating was applied to soymilk in this study. Optimizing the two-stage heating condition for making filled-tofu and the effect of the two-stage heating on soft-tofu were investigated. Our results show that the combination of 70 degrees C for 10 min and 100 degrees C for 5 min was the best condition of the two-stage heating for preparing tilled-tofu. Compared to the one-stage heating, the two-stage heating increased the soft-tofu s apparent breaking strength by 12.2 and apparent Young s modulus by 16.2 , reduced the syneresis rate by 21.8 , and increased the yield and the solid recovery by 4.5 and 5.4 , respectively. Two-stage ohmic heating is a potential method for heating soymilk in tofu manufactures. (c) 2006 Elsevier B.V. All rights reserved.
Original languageEnglish
Pages (from-to)486 - 490
Number of pages5
JournalChemical Engineering and Processing
Volume46
Issue number5
Publication statusPublished - 2007

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