TY - JOUR
T1 - Electrical Conductivity of Pacific Whiting Surimi Paste during Ohmic Heating
AU - YONGSAWATDIGUL, J.
AU - Park, Jae W.
AU - KOLBE, E.
PY - 1995
Y1 - 1995
N2 - 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.
AB - 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.
KW - electrical conductivity
KW - ohmic heating
KW - surimi
KW - whiting
UR - http://www.scopus.com/inward/record.url?scp=84986513629&partnerID=8YFLogxK
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U2 - 10.1111/j.1365-2621.1995.tb06262.x
DO - 10.1111/j.1365-2621.1995.tb06262.x
M3 - Article
AN - SCOPUS:84986513629
VL - 60
SP - 922
EP - 925
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 5
ER -