Electrical Conductivity of Pacific Whiting Surimi Paste during Ohmic Heating

Yongsawatdigul, Jirawat; Park, Jae W.; Kolbe, Edward

doi:10.1111/j.1365-2621.1995.tb06262.x

Cited by 49 publications

(39 citation statements)

References 17 publications

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“…Variation of EC with temperature necessitates its quantification at all temperatures beginning with room temperature [32]. In our experiments, the EC of rice bran increased till 95-100°C and later on decreased at the critical temperature of 101, 100 and 98°C for rice bran at 20, 30 and 40 m.c.…”

Section: Effect Ofmentioning

confidence: 60%

Stabilization of Raw Rice Bran using Ohmic Heating

Dhingra

Chopra

2012

Agric Res

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Ohmic heating experiments for heating of raw rice bran were conducted using a Teflon cylindrical cell. Electrical conductivity (EC) values were evaluated for ohmic heating of rice bran at 20, 30, and 40 % moisture content (w.b.), by applying voltage gradients between 44 and 72 V/cm. The EC increased significantly with increase in temperature and moisture content but the variation in EC was not significant with the variation in voltage gradient. The linear temperature and moisture content-dependent EC relations were obtained. EC values for rice bran at 20 % moisture content were in the range 0.01-0.06 S/m within the entire temperature range of 25-100°C. Whereas, they were observed to be 0.04-0.14 and 0.08-0.23 S/m, respectively, for rice bran at 30 and 40 % m.c., w.b. An ohmic heating system having a capacity of 10 kg/batch was developed and evaluated for its performance. Ten kg rice bran was hydrated and heated by flow of electric current through it. The treated sample was observed to be stable even after 75 days of storage in comparison to raw rice bran sample. The % free fatty acid (FFA) in treated (ohmically heated) bran was observed to be 4.77 % after 75 days of storage whereas it was 41.84 % in case of raw bran. The FFA concentration of the ohmically heated samples increased very slowly in comparison to raw rice bran samples during 75 days of storage. The peroxide value and acid value of ohmically heated samples after 75 days of storage were 4.7 meq/kg and 9.34 %, respectively. Results showed that ohmic heating is an effective method for rice bran stabilization.

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Section: Effect Ofmentioning

confidence: 60%

Stabilization of Raw Rice Bran using Ohmic Heating

Dhingra

Chopra

2012

Agric Res

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“…The model predicted Pacific whiting surimi paste DC electrical conductivity with an error ranging from -16.5% to 8.3%. There was a difference of -6.4%~14.7% between the prediction based on our model and that previously described by Yongsawatdigul et al (1995a). The absolute dielectric loss, ⑀Љ of Pacific whiting surimi paste changed with temperature at various levels of salt concentration (Fig.…”

Section: Surimi Pastementioning

confidence: 66%

“…An electrolytic reaction could take place at the electrode surface while conducting 60 Hz ohmic heating tests with current density exceeding 3,500 A/m 2 and sample salinity up to 4% (Shiba, 1992;Yongsawatdigul et al,1995a;Reznik, 1996). Such a reaction would cause a burned product and corrosion of the electrode.…”

Section: Corrosion Of Electrode Surfacementioning

confidence: 99%

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Electrical Properties of Fish Mince During Multi‐frequency Ohmic Heating

Kolbe

Flugstad³

et al. 1998

Journal of Food Science

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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 ( dc ) and absolute dielectric loss (⑀Љ) of Pacific whiting surimi paste increased with temperature and salt concentration; dc and ⑀Љ 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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“…Most ohmic heating systems have been used at an alternating current frequency of 50 to 60 Hz. One constraint of low alternating current frequency in ohmic heating is that electrolytic reactions can take place at the electrode surface, leading to product burning and corrosion of electrodes (8,9). To prevent undesirable electrochemical reactions between electrodes and solid or viscous liquid products, increasing the frequency or changing the waveform of alternating current has been suggested (10).…”

mentioning

confidence: 99%

Effect of Frequency and Waveform on Inactivation of Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Salsa by Ohmic Heating

Lee

Ryu

Kang

2013

Appl Environ Microbiol

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The effect of frequency of alternating current during ohmic heating on electrode corrosion, heating rate, inactivation of foodborne pathogens, and quality of salsa was investigated. The impact of waveform on heating rate was also investigated. Salsa was treated with various frequencies (60 Hz to 20 kHz) and waveforms (sine, square, and sawtooth) at a constant electric field strength of 12.5 V/cm. Electrode corrosion did not occur when the frequency exceeded 1 kHz. The heating rate of the sample was dependent on frequency up to 500 Hz, but there was no significant difference (P > 0.05) in the heating rate when the frequency was increased above 1 kHz. The electrical conductivity of the sample increased with a rise in the frequency. At a frequency of 60 Hz, the square wave produced a lower heating rate than that of sine and sawtooth waves. The heating rate between waveforms was not significantly (P > 0.05) different when the frequency was >500 Hz. As the frequency increased, the treatment time required to reduce Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium to below the detection limit (1 log CFU/g) decreased without affecting product quality. These results suggest that ohmic heating can be effectively used to pasteurize salsa and that the effect of inactivation is dependent on frequency and electrical conductivity rather than waveform.O hmic heating is a highly attractive technology by which internal heating as a result of electrical resistance is rapidly induced when passing an alternating current through a food product (1). This technology can provide a uniform temperature distribution with the absence of a cold spot in the product, because both liquid and solid phases can be heated simultaneously (2). Therefore, it is ideally suited to thermal processing of solid-liquid food mixtures with little structural, nutritional, or organoleptic changes and as well as those that are microbiologically safe and can be successfully treated using a short processing times (3). Commercial ohmic sterilization has been developed for particulate and multiphase foods based on applied research of ohmic heating (4-6), and it has been widely used in blanching, evaporation, dehydration, fermentation, extraction, and pasteurization (7).Although viewed as a promising food processing technology, ohmic heating has some technical limitations. Most ohmic heating systems have been used at an alternating current frequency of 50 to 60 Hz. One constraint of low alternating current frequency in ohmic heating is that electrolytic reactions can take place at the electrode surface, leading to product burning and corrosion of electrodes (8, 9). To prevent undesirable electrochemical reactions between electrodes and solid or viscous liquid products, increasing the frequency or changing the waveform of alternating current has been suggested (10). There have been some efforts to clarify the impact of frequency and waveform of alternating current on ohmic heating rates of solid or semisolid foods (11-15). However, there has been n...

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Electrical Conductivity of Pacific Whiting Surimi Paste during Ohmic Heating

Cited by 49 publications

References 17 publications

Stabilization of Raw Rice Bran using Ohmic Heating

Stabilization of Raw Rice Bran using Ohmic Heating

Electrical Properties of Fish Mince During Multi‐frequency Ohmic Heating

Effect of Frequency and Waveform on Inactivation of Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Salsa by Ohmic Heating

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