DIELECTRIC PROPERTIES OF SHRIMP RELATED TO MICROWAVE FREQUENCIES: FROM FROZEN TO COOKED STAGES

Journal of Food Process Engineering - Tập 22 Số 6 - Trang 455-468 - 1999
Fumihiko Tanaka1, P. Mallikarjunan2, Y.‐C. HUNG3
1Department of Agricultural and Environmental Engineering Kagoshima University Kagoshima 890 Japan
2Biological Systems Engineering Department Virginia Polytechnic Institute and State University Blacksburg, VA 24061
3Center for Food Safety and Quality Enhancement Department of Food Science and Technology The University of Georgia Griffin, Georgia 30223–1797

Tóm tắt

ABSTRACTDielectric properties of shrimp (Penaeus sp.) were measured at frequencies between 0.3 and 3 GHz from ‐25 to 70C by using a network analyzer. The relationship between dielectric properties and temperature was determined at 915 MHz and 2450 MHz. Below the freezing point, the dielectric constant (ɛ′) and dielectric loss factor (ɛ″) increased rapidly with increasing temperature as ratio of frozen water in shrimp was decreasing. Above the freezing point, the dielectric constant (ɛ′) decreased as frequency and temperature increased at both frequencies. The dielectric loss factor (ɛ″) did not change significantly with temperature. The relationships between penetration depth and temperature at both frequencies were evaluated from the experimental data.

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Thông tin xuất bản

Journal of Food Process Engineering

Tập 22 Số 6

455-468

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