Journal of Food Science · 1995 · 58 citations · 20 references
Natural SciencesMaterials EngineeringMaterials ScienceElectrochemical EngineeringElectrochemistryElectronic MaterialsElectrical CharacterizationElectrical ConductivityElectrical Properties Of CeramicsElectrode MaterialsElectrode-electrolyte InterfacesIonic ConductivityConductivityElectrical Conductivity MeasurementsElectrochemical ReactionsElectrode InterfacesMoisture ContentMoisture Content EffectsOhmic HeatingVoltage Gradient
ABSTRACT Electrical conductivities of Pacific whiting surimi paste with various moisture contents (75, 78, 81, and 84%) and added salt (1, 2, 3, and 4%) were measured using ohmic heating at alternating current of 3.3, 6.7, and 13.3 V/cm. Electrical conductivity of surimi increased with temperature and salt content and slightly increased with moisture content. Electrical conductivity correlated linearly with temperature (r 2 = 0.99). Generally, voltage gradient did not affect conductivity. However, variations of conductivity with voltage gradient observed in surimi containing 3–4% salt, were probably caused by electrochemical reactions at electrode surfaces. The empirical model of electrical conductivity predicted values ± 16% of independent experimental results.
20