Electrical conductivity and physical properties of surimi-potato starch under ohmic heating

P. Pongviratchai, J. W. Park

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Electrical conductivities of Alaska pollock surimi mixed with native and pregelled potato starch at different concentrations (0%, 3%, and 9%) were measured at different moisture contents (75% and 81%) using a multifrequency ohmic heating system. Surimi-starch paste was tested up to 80°C at frequencies from 55 Hz to 20 KHz and at alternating currents of 4.3 and 15.5 V/cm voltage gradient. Electrical conductivity increased when moisture content, applied frequency, and applied voltage increased, but decreased when starch concentration increased. Electrical conductivity was correlated linearly with temperature (R2 ≈ 0.99). Electrical conductivity pattern (magnitude) changed when temperature increased, which was clearly seen after 55°C in the native potato starch system, especially at high concentration. This confirms that starch gelatinization that occurred during heating affects the electrical conductivity. Whiteness and texture properties decreased with an increase of starch concentration and a decrease of moisture content.

Original languageEnglish
JournalJournal of Food Science
Volume72
Issue number9
DOIs
Publication statusPublished - 2007 Nov 1
Externally publishedYes

Fingerprint

ohmic heating
Electric Conductivity
surimi
potato starch
Solanum tuberosum
Starch
Heating
electrical conductivity
physical properties
starch
water content
heating systems
Theragra chalcogramma
gelatinization
Temperature
Ointments
temperature
texture
heat

ASJC Scopus subject areas

  • Food Science

Cite this

Electrical conductivity and physical properties of surimi-potato starch under ohmic heating. / Pongviratchai, P.; Park, J. W.

In: Journal of Food Science, Vol. 72, No. 9, 01.11.2007.

Research output: Contribution to journalArticle

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