Electrical properties of fish mince during multi-frequency ohmic heating

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

Electrical properties of fish mince during multi-frequency ohmic heating

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

Research output: Contribution to journal › Article

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

Fingerprint

ASJC Scopus subject areas

Food Science

Cite this

Wu, H., Kolbe, E., Flugstad, B., Park, J. W., & Yongsawatdigul, J. (1998). Electrical properties of fish mince during multi-frequency ohmic heating. Journal of Food Science, 63(6), 1028-1032.

@article{a821b2b7a12e412abed2bfa3e21fd5db,

title = "Electrical properties of fish mince during multi-frequency ohmic heating",

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.",

keywords = "Conductivity, Dielectric properties, Fish mince, Ohmic heating",

author = "H. Wu and E. Kolbe and B. Flugstad and Park, {Jae W.} and J. Yongsawatdigul",

year = "1998",

month = dec

day = "1",

language = "English",

volume = "63",

pages = "1028--1032",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "6",

}

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 -

Electrical properties of fish mince during multi-frequency ohmic heating

Abstract

Fingerprint

ASJC Scopus subject areas

Cite this

Access to Document