Temperature and moisture dependent dielectric properties of egg white powder

被引：42

作者：

Boreddy, Sreenivasula Reddy ^{[1
]}

Subbiah, Jeyamkondan ^{[2
]}

机构：

[1] Univ Nebraska, Dept Biol Syst Engn, Lincoln, NE 68583 USA

[2] Univ Nebraska, Dept Biol Syst Engn & Food Sci & Technol, Kenneth E Morrison Distinguished Prof Food Engn, Lincoln, NE 68583 USA

来源：

JOURNAL OF FOOD ENGINEERING | 2016年 / 168卷

关键词：

Dielectric constant; Loss factor; Radiofrequency processing; Dielectric heating; Penetration depth; Microwave heating; FOOD MATERIALS; RADIO-FREQUENCY; MICROWAVE PASTEURIZATION; AGRICULTURAL PRODUCTS; GELLING PROPERTIES; WHOLE EGGS; STORAGE; FLOUR; RADIOFREQUENCY; DENATURATION;

D O I：

10.1016/j.jfoodeng.2015.07.023

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Dielectric properties of egg white powder (EWP) in the moisture content range of 5.5-13.4% d.b. were measured with an impedance analyzer employing a coaxial probe technique in the frequency range from 10 to 3000 MHz and temperature range from 20 degrees C to 100 degrees C. The dielectric properties of EWP were maximum in the frequency range of 250-300 MHz for temperatures ranging from 30 degrees C to 100 degrees C at all moisture content levels. The dielectric constant and loss factor values of EWP increased with an increase in moisture content and temperature. The second-order models were fitted for experimental dielectric constant and loss factor data as a function of moisture content and temperature at five selected radio (13.56, 27.12 and 40.68 MHz) and microwave (915 and 2450 MHz) frequencies with coefficients of determination >= 0.939. Penetration depths of EWP were calculated for five selected frequencies at different moisture contents and temperatures. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：60 / 67

页数：8

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