Electrical properties of fish mince during multi-frequency ohmic heating

H. Wu; E. Kolbe; B. Flugstad; J. W. Park; J. Yongsawatdigul

doi:10.1111/j.1365-2621.1998.tb15847.x

Electrical properties of fish mince during multi-frequency ohmic heating

H. Wu, E. Kolbe, B. Flugstad, J. W. Park, J. Yongsawatdigul

Department of Food Technology

Research output: Contribution to journal › Article › peer-review

40 Citations (Scopus)

Abstract

A multi-frequency ohmic heating system with 30 Hz~1 MHz range which could deliver 250 watts was developed for measuring electrical conductivity and absolute dielectric loss of food samples. Pacific whiting surimi paste and stabilized mince in the 20~70°C range were tested at frequencies from 55 Hz to 200 kHz. Sample impedance decreased slightly with frequency. The DC electrical conductivity (σ(dc)) and absolute dielectric loss (ε'') of Pacific whiting surimi paste increased with temperature and salt concentration; σ(de) and ε'' of the stabilized mince increased with temperature. Empirical models of electrical properties for surimi paste (moisture content 79% and salt at 1, 2 or 3%) and stabilized mince (77% moisture and 0.74% salt) were derived. Electrolytic corrosion diminished with frequency.

Original language	English
Pages (from-to)	1028-1032
Number of pages	5
Journal	Journal of Food Science
Volume	63
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.1998.tb15847.x
Publication status	Published - 1998

Keywords

Conductivity
Dielectric properties
Fish mince
Ohmic heating

ASJC Scopus subject areas

Food Science

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AU - Park, J. W.

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PY - 1998

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AB - A multi-frequency ohmic heating system with 30 Hz~1 MHz range which could deliver 250 watts was developed for measuring electrical conductivity and absolute dielectric loss of food samples. Pacific whiting surimi paste and stabilized mince in the 20~70°C range were tested at frequencies from 55 Hz to 200 kHz. Sample impedance decreased slightly with frequency. The DC electrical conductivity (σ(dc)) and absolute dielectric loss (ε'') of Pacific whiting surimi paste increased with temperature and salt concentration; σ(de) and ε'' of the stabilized mince increased with temperature. Empirical models of electrical properties for surimi paste (moisture content 79% and salt at 1, 2 or 3%) and stabilized mince (77% moisture and 0.74% salt) were derived. Electrolytic corrosion diminished with frequency.

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Electrical properties of fish mince during multi-frequency ohmic heating

Abstract

Keywords

ASJC Scopus subject areas

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