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Electrical Properties of Fish Mince During Multi-frequency Ohmic Heating |
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| Authors: | H. Wu E. Kolbe B. Flugstad J. W. Park J. Yongsawatdigul |
| Affiliation: | Authors Wu and Kolbe are with the Dept. of Bioresource Engineering, Oregon State Univ., Corvallis, OR 97331.;Author Flugstad is with Flugstad Engineering, P.O. Box 5036, Charleston, OR 97420.;Author Park is with Oregon State Univ. Seafood Laboratory, 2001 Marine Drive, Astoria, OR 97103.;Author Yongsawatdigul is with Suranaree Univ. of Technology, Nakhon Ratchasima, Thailand. |
| 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 (σdc) and absolute dielectric loss (ε″) of Pacific whiting surimi paste increased with temperature and salt concentration; adc 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: | fish mince dielectric properties ohmic heating conductivity |