Electrical Conductivity of Pacific Whiting Surimi Paste during Ohmic Heating

J. YONGSAWATDIGUL, Jae W. Park, E. KOLBE

Research output: Contribution to journalArticle

56 Citations (Scopus)

Abstract

Electrical conductivities of Pacific whiting surimi paste with various moisture contents (75, 78, 81, and 84%) and added salt (1, 2, 3, and 4%) were measured using ohmic heating at alternating current of 3.3, 6.7, and 13.3 V/cm. Electrical conductivity of surimi increased with temperature and salt content and slightly increased with moisture content. Electrical conductivity correlated linearly with temperature (r2= 0.99). Generally, voltage gradient did not affect conductivity. However, variations of conductivity with voltage gradient observed in surimi containing 3–4% salt, were probably caused by electrochemical reactions at electrode surfaces. The empirical model of electrical conductivity predicted values ± 16% of independent experimental results.

Original languageEnglish
Pages (from-to)922-925
Number of pages4
JournalJournal of Food Science
Volume60
Issue number5
DOIs
Publication statusPublished - 1995
Externally publishedYes

Keywords

  • electrical conductivity
  • ohmic heating
  • surimi
  • whiting

ASJC Scopus subject areas

  • Food Science

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