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 |
| Publication status | Published - 1998 Dec 1 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Food Science
Cite this
Electrical properties of fish mince during multi-frequency ohmic heating. / Wu, H.; Kolbe, E.; Flugstad, B.; Park, Jae W.; Yongsawatdigul, J.
In: Journal of Food Science, Vol. 63, No. 6, 01.12.1998, p. 1028-1032.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Electrical properties of fish mince during multi-frequency ohmic heating
AU - Wu, H.
AU - Kolbe, E.
AU - Flugstad, B.
AU - Park, Jae W.
AU - Yongsawatdigul, J.
PY - 1998/12/1
Y1 - 1998/12/1
N2 - 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.
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.
KW - Conductivity
KW - Dielectric properties
KW - Fish mince
KW - Ohmic heating
UR - http://www.scopus.com/inward/record.url?scp=0032426991&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0032426991&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0032426991
VL - 63
SP - 1028
EP - 1032
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 6
ER -