2 edition of Textural and electrical properties of Pacific whiting surimi under ohmic heating found in the catalog.
Textural and electrical properties of Pacific whiting surimi under ohmic heating
Written in English
|Statement||by Jirawat Yongsawatdigul.|
|The Physical Object|
|Pagination||146 leaves, bound :|
|Number of Pages||146|
Porcine blood plasma is a rich source of proteins with high nutritional and functional properties, which can be used as a food ingredient. The plasma is usually processed into powders in applications. In the present study, the effects of drying methods and ash contents on heat-induced gelation of plasma protein powder were investigated. The drying methods had a significant impact on the gel Cited by: 1. The effect of lyophilized salmon blood plasma (SPP) on the gelation of Pacific whiting surimi under different ohmic heating conditions were studied. - Value-added products, including surimi from fish proteins, fruit pomace fortified food product and biodegradable packaging containers from fruit pomace were developed and characterized.
Moon JH, Yoon WB, Park JW. Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates. Food Bioscience. Mukherjee D, Chang SKC, Zhang Y, Mukherjee S. Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic.
Former Students Graduates. Wonnop Visessanguan sensory properties, and their correlations to biochemical and instrumental texture properties: the case of Pacific whiting (Merluccius productus) individually Textural and electrical properties of Pacific whiting surimi under ohmic heating. Xianbin F. Nickel Haejung An. The Role of Pressure and Time on the Asymptotic Modulus of Alaska Pollock and Pacific Whiting Surimi Gels. In: Innovations in Food Processing. Barbosa-Cánovas, G.V. and G. Gould, Eds. Lancaster, PA: Technomic Publishing Co. Inc.
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Feasibility of ohmic heating to overcome gel-weakening in Pacific whiting surimi was investigated. An ohmic heating apparatus was developed using two rhodium-coated stainless steel electrodes inside a polyvinyl chloride (PVC) tube, a variable transformer, and voltage and current by: 1. Graduation date: Feasibility of ohmic heating to overcome gel-weakening in Pacific whiting surimi\ud was investigated.
An ohmic heating apparatus was developed using two rhodium-coated\ud stainless steel electrodes inside a polyvinyl chloride (PVC) tube, a variable transformer,\ud and voltage and current transducers. However, the effects of NFB addition on the properties of Pacific whiting surimi gel have not been investigated.
Our objectives were to evaluate the role of NFB on textural and rheological properties of Pacific whiting surimi heated at various heating rates. Cited by: 8. The effect of heating rates (3, 60 and °C/min) on textural and physical properties of Pacific whiting (PW) and Alaska pollock (AP) surimi gels mixed with diced carrot (0, 3, 6, and 9%) were.
Textural and Electrical Properties of Pacific Whiting Surimi under Ohmic Heating. Associate Professor, Suranaree University of Technology. Yongsawatdigul. Jirawat. Postdoc. Jan Apr Surimi gelation. Lin. John Tein Min. Ph.D. Sep Mar Solubility and Structure of Fish Myofibrillar Proteins as Affected by Processing Parameters.
Ohmic heating with a rapid heating rate was an effective method for maximizing gel functionality of Pacific whiting surimi without enzyme inhibitors. In linear heating, slow heating rates increased proteolysis in Pacific whiting surimi as shown by degradation of myosin heavy chain and low shear stress and shear by: Effect of salmon plasma protein on Pacific whiting surimi gelation under various ohmic heating conditions.
LWT - Food Science and Technology61 (2). Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan and Tyre C. Lanier, Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma, International Journal of Food Properties, /, 11, 4, (), ().Cited by: Pacific whiting surimi paste and stabilized mince in the 20–70 °C range were tested at frequencies from 55 Hz to kHz.
Sample impedance decreased slightly with frequency. Conventional ohmic heating under typical low frequency alternating Kolbe E, Flugstad B, Park JW, Yongsawatdigul J. Electrical properties of fish mince during Cited by: The main principle of ohmic heating or joule effect is the dissipation of electrical energy in the form of heat using an electrical conductor.
The amount of heat directly related to the current flow caused by the voltage gradients in the food and the electrical conductivity of food by: 2.
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.
Pongviratchai, P. and Park, J.W. Physical properties of fish proteins cooked with starches or protein additives under ohmic heating. Food Quality Pongviratchai, P. and Park, J.W.
Electrical conductivity and physical properties of surimi-potato starch paste under ohmic heating. J Food Sci 72(9):EE TEXTURAL AND ELECTRICAL PROPERTIES OF PACIFIC WHTITNG SUREMI UNDER OHMIC HEATING Chapter 1: INTRODUCTION Annual harvest of Pacific whiting (Merluccius productus) has been approximatelymetric tons in the United States over the last decade (OCZMA, ).
Most of the harvested fish is processed into surimi. Its unique characteristics, rapid and uniform heating, were evaluated as a promising means for various fish protein gelation.
The following discussion will focus on general principles of ohmic heating, gelation of fish proteins, linear heating patterns of ohmic heating, and gelation properties of fish proteins under ohmic heatingCited by: 1.
January 29 Title: Textural and Electrical Properties of Pacific Whiting Surimi under Ohmic Heating heated in a 90oC water bath for 15 min May 28 philosophy-bath-gel 2/2 PDF Drive - Search and download PDF files for free. Ohmic heating improves textural properties of tropical surimi as compared to water bath heating.
Ohmic heating with high heating rate minimized proteolysis of lizardfish and goatfish surimi. High heating rate of ohmic heating reduced breaking force of threadfin bream surimi.
Ohmic heating promotes disulfide bond formation in tropical surimi by: Ohmic heating of Pacific whiting surimi. Presented at the 45th Annual Meeting of Pacific Fisheries Technologists, Feb.
Kodiak, AK. Lin, T.M., Park, J.W., and Morrissey, M.T. Recovery and utilization of proteins from Pacific whiting surimi processing washwaters by micro- and ultrafiltration. Presented at the 45th Annual Meeting of.
Carrot cubes were ohmically heated with 2 different frequencies 1 Hz and 60 Hz to evaluate change in color, texture and rehydration properties.
For ohmic heating the sample cubes were placed between the two specially coated titanium electrodes taking care that sides of the sample cubes had good contact with the by: Yongsawatdigul J, Park JW, Kolbe E.
Electrical conductivity of pacific whiting surimi paste during ohmic heating. J Food Sci ;–5. Crossref Google ScholarCited by: 7. Yongsawatdigul J., Park J.W., and Kolbe E. Electrical conductivity of Pacific Whiting surimi paste during ohmic heating. Journal of Food Science 60(5), –, [Shows the trends in electrical conductivity in restructured fish products.] Biographical Sketch Sudhir Sastry is a professor at Ohio State University.
He obtained his. Electrical conductivity and physical properties of surimi-potato starch under ohmic heating Pongviratchai, P.
& Park, J. W., Nov 1, In: Journal of Food Science. 72, 9, p. EE Research output: Contribution to journal › Article.ABSTRACT. The texture, color and microstructure of surimi seafood gels were investigated to determine the interaction effects of fish proteins with starches or protein additives under ohmic heating, and to compare ohmically cooked gels with conventional water‐bath‐cooked by: 8.The purpose of this chapter is to present general information about ohmic heating, especially with regard to food preservation.
This chapter is separated into several sections: (1) general information on ohmic heating, (2) modeling of ohmic heating preservation processes, (3) novel uses of ohmic heating, and (4) future research directions.