Effect of heating temperature on electrical properties and gel properties of carp surimi

For better application of ohmic heating technology in the food industry, it is necessary to study variation electrical properties materials with temperature. In this paper, various initial temperatures were applied investigate impact temperature on rinsed and unrinsed carp surimi. An impedance analyzer was utilized measure parameters surimi within frequency range 20 ~ 120 MHz. The characteristics explained based biological electromagnetic theories. These findings furnish theoretical references experimental evidence for applying technology. results showed that parallel inductance (Lp), capacitance (Cp), resistance (Rp), (Z) decreased as internal increased. greater water bath, larger parameter values. Lp, Cp, Rp, Z values lower than During cooling process, at same point differed due different states gel. As increased, Rp regular changes, similar trends Rinsing has been demonstrated improve gel effectively. Prolonged periods 60 70°C can cause modori phenomenon (gel degradation), leading reduce strength Thus, essential pass through zone soon possible during preparation relationship between microstructure needs be further investigated. Practical Applications an emerging heat treatment, uniform fast production. a homogeneous material, ideal heating. However, process not easy control when are unknown, so purpose explore changes rates temperatures, provide data reference treatment by heating, promote processing.