Soybeans are used for manifold purposes; soybeans are not only a major source of edible oil, but also serve as a traditional food, and as food components such as TVP, meat extenders, and food modifiers, and as a source of peptides and fiber. Althoughthe technologies to produce these products have been improved over time and at present have been nearly perfected, the demand of consumers for better products requires the development of sophisticated technology based on new principles. In Japan, soybeanfood manufacturers expect new technology to provide them with soybeans having better texture, smoother surface and the potential for more effective sterilization. The recently developed methodologies of Ohmic heating and high pressure cooking have beenthe focus of strong interest on the manufacturers because of their broad range of applications in food processing. This paper focuses on the ability of Ohmic heating to achieve quick and linear heat increases and the possible versatile usages of high pressure cooking.
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