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 journalArticle

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 languageEnglish
Pages (from-to)1028-1032
Number of pages5
JournalJournal of Food Science
Volume63
Issue number6
Publication statusPublished - 1998 Dec 1
Externally publishedYes

Fingerprint

ohmic heating
electrical properties
Ointments
Heating
surimi
Electric Conductivity
Fishes
Salts
Merluccius productus
fish
electrical conductivity
Temperature
Corrosion
food loss
salts
Electric Impedance
heating systems
corrosion
impedance
salt concentration

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.

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 journalArticle

Wu, H, Kolbe, E, Flugstad, B, Park, JW & Yongsawatdigul, J 1998, 'Electrical properties of fish mince during multi-frequency ohmic heating', Journal of Food Science, vol. 63, no. 6, pp. 1028-1032.
Wu H, Kolbe E, Flugstad B, Park JW, Yongsawatdigul J. Electrical properties of fish mince during multi-frequency ohmic heating. Journal of Food Science. 1998 Dec 1;63(6):1028-1032.
Wu, H. ; Kolbe, E. ; Flugstad, B. ; Park, Jae W. ; Yongsawatdigul, J. / Electrical properties of fish mince during multi-frequency ohmic heating. In: Journal of Food Science. 1998 ; Vol. 63, No. 6. pp. 1028-1032.
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