Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic Heating
ABSTRACT: Electrical conductivities of Alaska pollock surimi mixed with native and pregelled potato starch at different concentrations (0%, 3%, and 9%) were measured at different moisture contents (75% and 81%) using a multifrequency ohmic heating system. Surimi‐starch paste was tested up to 80 °C a...
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crwiley:10.1111/j.1750-3841.2007.00524.x 2024-09-15T17:35:35+00:00 Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic Heating Pongviratchai, P. Park, J.W. 2007 http://dx.doi.org/10.1111/j.1750-3841.2007.00524.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2007.00524.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 72, issue 9 ISSN 0022-1147 1750-3841 journal-article 2007 crwiley https://doi.org/10.1111/j.1750-3841.2007.00524.x 2024-07-18T04:24:20Z ABSTRACT: Electrical conductivities of Alaska pollock surimi mixed with native and pregelled potato starch at different concentrations (0%, 3%, and 9%) were measured at different moisture contents (75% and 81%) using a multifrequency ohmic heating system. Surimi‐starch paste was tested up to 80 °C at frequencies from 55 Hz to 20 KHz and at alternating currents of 4.3 and 15.5 V/cm voltage gradient. Electrical conductivity increased when moisture content, applied frequency, and applied voltage increased, but decreased when starch concentration increased. Electrical conductivity was correlated linearly with temperature ( R 2 ≈ 0.99). Electrical conductivity pattern (magnitude) changed when temperature increased, which was clearly seen after 55 °C in the native potato starch system, especially at high concentration. This confirms that starch gelatinization that occurred during heating affects the electrical conductivity. Whiteness and texture properties decreased with an increase of starch concentration and a decrease of moisture content. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Science 72 9 |
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Wiley Online Library |
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English |
description |
ABSTRACT: Electrical conductivities of Alaska pollock surimi mixed with native and pregelled potato starch at different concentrations (0%, 3%, and 9%) were measured at different moisture contents (75% and 81%) using a multifrequency ohmic heating system. Surimi‐starch paste was tested up to 80 °C at frequencies from 55 Hz to 20 KHz and at alternating currents of 4.3 and 15.5 V/cm voltage gradient. Electrical conductivity increased when moisture content, applied frequency, and applied voltage increased, but decreased when starch concentration increased. Electrical conductivity was correlated linearly with temperature ( R 2 ≈ 0.99). Electrical conductivity pattern (magnitude) changed when temperature increased, which was clearly seen after 55 °C in the native potato starch system, especially at high concentration. This confirms that starch gelatinization that occurred during heating affects the electrical conductivity. Whiteness and texture properties decreased with an increase of starch concentration and a decrease of moisture content. |
format |
Article in Journal/Newspaper |
author |
Pongviratchai, P. Park, J.W. |
spellingShingle |
Pongviratchai, P. Park, J.W. Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic Heating |
author_facet |
Pongviratchai, P. Park, J.W. |
author_sort |
Pongviratchai, P. |
title |
Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic Heating |
title_short |
Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic Heating |
title_full |
Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic Heating |
title_fullStr |
Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic Heating |
title_full_unstemmed |
Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic Heating |
title_sort |
electrical conductivity and physical properties of surimi–potato starch under ohmic heating |
publisher |
Wiley |
publishDate |
2007 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2007.00524.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2007.00524.x |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 72, issue 9 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2007.00524.x |
container_title |
Journal of Food Science |
container_volume |
72 |
container_issue |
9 |
_version_ |
1810467889754406912 |