COAGULATION OF FISH PROTEINS FROM FROZEN FISH MINCE WASH WATER BY OHMIC HEATING

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Abstract
A batch‐type ohmic heating device was developed to investigate the possibility of coagulating fish proteins from frozen fish mince wash water. At constant voltage (90 VAC), the temperature of wash water samples was raised to different set points (40, 50, 60, 70, and 80C, respectively). Effect of heating on coagulation of proteins and removal of COD, TS, and TSS was investigated. When the temperature reached 70C, 33.0%, 59.3%, 33.3%, and 92.1% protein, COD, TS, and TSS, respectively, were removed from the wash water. Holding samples at constant temperatures for longer time periods did not improve solids removal, except at 40C. The highest heating temperature for effective coagulation of proteins and removal of solids is 70C. The relationship between heating temperature and heating time followed a second order polynomial model. Apparent electrical conductivity and energy consumption increased linearly with the heating temperature. At the early stage of heating, almost all electric energy was converted to heat energy. As the temperatures rose, energy efficiency began to decrease linearly with the temperature. Overall energy efficiency was above 86%.