The aim of this study is to explore the
relationship between temperature and electrical conductivity of soya milk under
ohmic heating in tofu making. The soya milk of 10 Brix was heated to a steady temperature
of 90?C. The applied voltage was increased and the temperature rising rate was investigated
for adequate heating profiles in tofu making. Experimental results showed that
the electrical conductivity of soya milk is proportional to the heating time.
The temperature rising rate was increased from 1.46?C to 3.82?C/min as a result
of increased voltage. Hence ohmic heating could be an efficient, convenient
heating measure in tofu making.